My Dad's Macaroni & Cheese

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“This isn't one of those faddy Mac & Cheese with the a Creamy Bechamel Sauce--this is EXACTLY what it says--MAC & Cheese. I make this when ever I need REAL comfort food--or when I think of my dad.”
1hr 20mins

Ingredients Nutrition

  • 34 lb grated yellow sharp cheddar cheese
  • 34 lb grated tillamook cheese (or your favorite Mild Cheddar.)
  • 1 (16 ounce) package elbow macaroni (or favorite tube pasta ... NOT salad macaroni!!)
  • 1 egg, slightly beaten
  • 34 cup light cream or 34 cup half-and-half cream
  • 12 cup softened butter (you won't be using all of it)
  • salt & pepper


  1. Preheat oven to 375°.
  2. Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
  3. Cook the macaroni according to package directions; drain and rinse with cold water.
  4. Grate the cheese and KEEP in separate piles.
  5. Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with -- you will be alternating the cheeses); dot the cheese with a little bit of butter -- repeat until all the macaroni is used (finish with cheese!).
  6. Top the last layer of cheese with a bit more butter.
  7. Mix together the egg and cream (half-n-half), Pour over the casserole. Place the casserole on a cookie sheet (it has a tendency to bubble over). Cover the casserole for the first 30 minutes. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.

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