Macaroni and Cheddar
"I got this over two years ago from a Website caled "TipWorld." I have tried many mac and cheese recipes over the years, even some that were my Mother's recipes, but this has to be my absolute favorite! Make sure you use the sharpest white cheddar cheese you can find. This recipe can also be doubled-use a 9x13 inch pyrex or glass dish."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 lb elbow macaroni, cooked and drained (I use Barilla brand,they have the little ridges that help hold the sauce.)
- 1 lb grated cheddar cheese (this should be WHITE extra sharp or sharp cheddar cheese.)
- 2 large eggs
- 1 1⁄4 cups milk (I use 2%)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon mustard powder
- 1⁄8 teaspoon cayenne pepper
directions
- Preheat oven to 325 degrees.
- Butter a 7-inch x 11=inch baking dish.
- (Glass or Pyrex) Layer one-third of the macaroni in the bottom of the dish.
- Sprinkle one-third of cheese over the macaroni.
- Make two more macaroni/cheese layers.
- Beat eggs well; add milk, salt, and spices and mix thoroughly.
- Pour egg mixture evenly over layered macaroni and cheese.
- Bake 40 minutes or until cheese is melted and slightly crisp.
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Reviews
-
The recipe is easy to follow. The top looked beautiful, however I was not ready for the way it looked once I cut into it. It looked like macaroni and whey or cheese curds, I held my breath and watched, my family ate it. No complaints..As Joan says the sharpest cheese is a must for this recipe. -
Really yummy! Yes, I agree, you MUST use white sharp or extra sharp cheddar. It matters! The other spices made this very tasty. The inside is a bit custardy but still moist. Thanx for sharing! -
Not much flavor, have to increases the spices. I didn't notice any spiciness. Macaroni was a bit bland without the cheese. Next time, i will increase the spices. But overall, this is a simple and easy to do recipe :) thanks! -
this is by far the best mac n cheese. thank you for posting it since i lost my recipe from tipworld. i have been looking for it ever since -
This was very good. I used a sharp cheddar and added some fresh ground black pepper. We found it to be a bit bland on its own, so we served canned tomatoes on top, and it was quite delicious.
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RECIPE SUBMITTED BY
joan in CNY
syracuse, ny
I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
