Print

Luby’s Cafeteria Macaroni And Cheese

Luby's Cafeteria Macaroni And Cheese
Print Recipe

This creamy, custard-style macaroni and cheese mimics the classic Luby’s Cafeteria version. Elbow macaroni is baked in a rich, egg-thickened cheese sauce until golden and bubbly, with a tender, almost soufflé-like texture.

Ingredients

Scale
  • 8 oz (about 2 cups dry) elbow macaroni
  • 2 tbsp unsalted butter, plus more for greasing the dish
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 1 large egg, lightly beaten
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika (optional, for color)

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8-inch square (or similar 1.5-quart) baking dish with butter.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until just al dente, about 7 minutes, stirring occasionally. The pasta should be firm to the bite as it will continue cooking in the oven. Drain well in a colander and set aside.
  3. In a medium saucepan over medium heat, melt the 2 tbsp butter until it is foamy but not browning. This should take about 1 minute. Watch for the foam to subside slightly, indicating the butter is hot enough.
  4. Whisk the flour into the melted butter until smooth, forming a roux. Cook, whisking constantly, for 1 to 2 minutes. The mixture will become pale and faintly bubbly; do not let it brown. This step removes the raw flour taste.
  5. Slowly pour in the whole milk while whisking vigorously to prevent lumps. Continue whisking over medium heat until the mixture thickens and just begins to bubble, about 3 to 4 minutes. You should see a few large bubbles break the surface.
  6. Remove the saucepan from the heat. Immediately add the shredded cheddar cheese, salt, black pepper, and paprika (if using). Stir with a wooden spoon or rubber spatula until the cheese is fully melted and the sauce is smooth. Let cool for 2 minutes.
  7. Temper the beaten egg by adding 2 to 3 tablespoons of the warm cheese sauce to the egg while whisking continuously. This gradually raises the egg’s temperature, preventing it from scrambling when added to the hot sauce.
  8. Pour the egg mixture into the saucepan with the remaining cheese sauce, stirring constantly until fully incorporated. The sauce will become slightly thicker and glossier.
  9. Add the drained macaroni to the sauce and fold gently with a rubber spatula until all noodles are evenly coated. Make sure no clumps of pasta remain dry.
  10. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Do not press down; keep it loose for a creamy texture.
  11. Bake uncovered at 350°F (177°C) for 25 to 30 minutes. The top should be golden brown and slightly puffed, and the edges should be bubbling. A knife inserted into the center should come out warm and clean. Let rest for 5 minutes before serving; this allows the custard to set.
  12. Scoop portions with a large spoon, ensuring each serving includes some of the browned top crust. The interior should be creamy and tender. Enjoy hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a 350°F (177°C) oven for 10 to 15 minutes, or microwave on medium power in 30-second intervals until warm. Freezing is not recommended as the texture may become grainy.

Nutrition

Keywords: Luby's macaroni and cheese, cafeteria mac and cheese, baked macaroni and cheese, creamy mac and cheese, comfort food, American casserole, cheese pasta, egg-enriched macaroni

Find it online: https://copycatkitchenco.com/lubys-cafeteria-macaroni-and-cheese/