Aunt Darlene's Macaroni & Cheese
"The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out."
photo by Sharlene~W
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 very large pan
- Serves:
- 10
ingredients
- 2 (7 1/4 ounce) boxes deluxe Kraft macaroni and cheese
- milk (quantity to be determined)
- 2 eggs, beaten
- butter or margarine
- salt and pepper
- 1 (12 ounce) can evaporated milk
- milk (as needed)
- 2 (8 -12 ounce) packages cheddar cheese, grated (Darlene uses 1 block cheddar cheese, grated and 1 block colby cheese cut into 1/2-3/4-inch chunks)
directions
- Boil macaroni until tender, then drain water completely.
- Put macaroni in a large bowl.
- Stir in cheese from package and butter as required on box directions. Stir eggs and evaporated milk together. Add to macaroni mixture. Add additional milk until it covers macaroni. Stir it up!
- Salt and pepper to taste.
- Pour the mixture into pan and stir in all of the shredded (and chunked) cheese reserving about 1 1/2 to 2 cups shredded cheese for the top.
- Cook on 375°F until cheese is golden brown.
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Reviews
-
I used the Kraft "Deluxe" mac and cheese. This recipe makes the creamiest, tastiest mac and cheese ever. Makes a large casserole though--if you don't have a bunch of people to help you eat it, cut the recipe in half! It would be great for a potluck! -
The kids love it. I like the fact that it reheats well, unlike the macaroni prepared on the stovetop. I've made it both from the powder mix and the cheese pouches. Both were good, but the cheese pouch was much creamier. -
I followed the recipe exactly and was not very impressed. Maybe, the deluxe kraft mac and cheese is the way to go. -
I enjoyed this Mac and Chesse, mine turned out alittle dry. The next day I put more milk and "WHAM" it was perfect. Thanks -
oh my god this was the best i have ever tasted i used the delux instead of the powder it was great the true test was when i reheated the left overs I hate left over mac and cheese but this recipe you could not tell it tasted fresh made
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Tweaks
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For something quick and out of a box it's pretty darn good! I did not use the amount of cheese called for, just because it sounds like a heart attack waiting to happen. Don't get me wrong, the dish I turned out wasn't lo-cal by any means, but I think this recipe is cheesy enough without adding all the extra calories and fat. I used SmartBalance for the butter, and instead of using that much cheddar cheese, I just placed a single layer of cheese singles (3-4 slices in all) in between the macaroni layers. That was enough to add some extra creaminess. I topped the dish with breadcrumbs. This recipe really does make a lot. It's not going to replace my homemade mac and cheese, but at least now I'm looking forward to using those boxes of mac and cheese dinner I got on sale that I didn't know if I was ever going to use!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
