New York City locals say one of the best mac and cheese dishes is from Chef Millie Peartree of Millie Peartree Catering and MP Fish Fry and Soul Food in the Bronx.
Peartree's take on mac and cheese includes a mixture of Colby jack and cheddar cheese and is layered like a casserole -- the traditional Southern way to do it -- then broiled until it’s extra gooey.
During the coronavirus pandemic, Peartree has started cooking her delicious Southern recipes for her community by making sure essential workers are fed with her “Essential Meals Initiative,” as well as making sure kids in her community are fed with her new “Full Hearts, Full Bellies Initiative.”
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For National Soul Food Month, Peartree shared her southern macaroni and cheese and smothered green beans recipes with “Good Morning America.”
Ingredients:
1 lb of elbow macaroni
4 cups of extra sharp cheddar cheese
2 cups of Colby jack cheddar blend
3 large eggs
1 stick of unsalted butter (melted)
2 cups of whole milk
Salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook.
3. Drain pasta and set aside.
4. In a large bowl, add pasta, salt, pepper, butter (taste it for seasoning), then add your 3 beaten eggs.
5. Add two cups of cheddar cheese to your pasta and mix.
6. Butter a baking dish.
7. Add half of macaroni into the baking dish.
8. Sprinkle another two cups of Colby cheddar cheese blend in the middle of your pasta and top with another layer of macaroni (similar to making a lasagna). Make sure the cheese is distributed well.
9. Pour the milk over your pasta.
10. Bake covered with aluminum foil for 25-35 minutes. Do not over bake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.
11. Top with the remaining cheddar cheese. (I add a little more Colby jack as well.) and broil until brown.
12. Let cool for about 10-15 minutes or until fully set, and enjoy!
*Chefs: If you don’t like sharp cheese, please feel free to use mild or any other cheese you like.
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For the Tomatoes
Ingredients:
1 pint of cherry or grape tomatoes
A few sprigs thyme or rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions:
1. Preheat oven to 450 degrees.
2. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper.
3. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes.
4. Let cool.
For Green Beans
Ingredients:
1 small onion minced
2 cloves of garlic minced garlic
1 pound fresh green beans, trimmed
2 tablespoons of extra virgin oil or butter
1 cup water
Salt and 1 ground black pepper to taste
Pinch of crush red pepper optional
Directions:
1. Heat oil or melt butter in a pan; once hot, sauté onions until translucent and then add garlic; let cook for 1 minute.
2. Stir in beans and water.
3. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not as tender as you like once the water has evaporated, add a small amount more water and let them cook until your desired doneness.
4. Season with salt and pepper (to taste), add tomatoes and serve.
Recipes reprinted with permission from Millie Peartree Catering and MP Fish Fry and Soul Food.
