“This is a recipe I tried for a Christmas dinner and my whole family asked that it be a regular course from then on. Kids love it, and it is easy to make (but fatty). This is one of the best macaroni and cheese recipes I have tasted. I got it from the magazine "Southern Lady" (November/December 2008) issue. It says that it is a recipe about 80 years old, and makes a great dish for family gatherings. It is VERY filling, and can be made into a casserole with ham or a meat of your choice.”
READY IN:
35mins
SERVES:
6
YIELD:
1 13x9 dish
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish; set aside.
  2. In a Dutch oven, combine milk, 1 cup cream, butter, and salt. Bring to a simmer over medium heat. Add pasta; cook for 12 minutes, stirring frequently. Remove from heat; add 1 cup Parmesan cheese, stirring until cheese is melted.
  3. Spoon pasta mixture into prepared baking dish. Pour remaining 1 cup cream over pasta. Top with remaining 1 cup cheese. Evenly sprinkle parsley and paprika over top of cheese.
  4. Bake for 20 minutes, or until lightly browned and bubbly.
  5. (NOTE: I usually prepare the noodles separately, then simply add the cream mixture and parmesan to the noodles. You can also add about 1/2 cup of your other favorite cheese - I like cheddar. You can also add cubed ham for a nice caserole dish; the flavor goes well together. Then follow the rest of the steps).

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