Old-Fashioned Scratch Macaroni and Cheese
"Mac & Cheese lovers...this one is a keeper"
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 8 ounces uncooked macaroni
- 8 ounces sharp cheddar cheese, cut in cubes
- 1⁄2 cup grated sharp cheddar cheese
- 1⁄2 cup butter, cut into tablespoons
- 1 (10 ounce) can condensed cheddar cheese soup
- 2 eggs, lightly beaten
- Lawry's Seasoned Salt (to taste)
- Lawry's Seasoned Pepper (to taste)
- 1⁄2 cup milk
directions
- Cook macaroni according to package directions.
- Drain.
- Immediately place cooked macaroni into large bowl.
- While still hot, stir in the butter, the cubed cheddar, and the handful of grated cheddar.
- Mix well for one minute.
- Add the eggs and the can of cheddar soup.
- Mix through.
- Season liberally with Lawry's salt and pepper.
- Mix through.
- At this point, I like to give it a taste (I know, I know, raw eggs, but I live dangerously), to test for seasoning.
- Adjust seasoning as needed.
- Add the milk and mix again.
- Place mixture into a mid-size casserole.
- I use an 11x8x3 or so.
- Don't use a dish too deep or browning will be a pain.
- Spread evenly.
- Bake at 375 for 35-45 minutes, until golden brown and bubbly.
- Let sit for 10-15 minutes before serving.
- This is a very old family recipe from a woman I work with.
- I am kind of a mac&cheese junkie and have tried many over the years.
- This one is tops, bar none.
- Enjoy!
- PS If you have trouble finding Lawry's seasoned pepper, you can substitute McCormick's, not as good, but will do.
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Reviews
-
This is probably tasty, but it is NOT from scratch. Nothing that includes canned soup as an ingredient is from scratch! :-D
