Recipe by Randy0911
Here's a classic mac & cheese recipe given to me by my (would-have-been) mother-in-law many years ago. It has become a family favorite, and I get asked to make it nearly every Thanksgiving and Christmas. It makes enough to feed a small army! It's best to use block cheese and grate it yourself, to get the best cheese flavor. Leftovers can be easily cut into squares, wrapped with wax paper and frozen. Then just take one out and nuke it for a great side to go with a sandwich.
Top Review by CorianneCooks
Because I don't need to feed a small army, I cut this recipe in half. While I enjoyed it, it wasn't quite what I was expecting. The taste was more eggy than cheesy. I'll probably make it again, but I'd increase the macaroni, and leave out an egg or two.
- 2 cups elbow macaroni
- 1 lb cheddar cheese, grated
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup feta cheese (optional)
- 6 eggs
- 2 cups milk
- 2 tablespoons butter or 2 tablespoons margarine
- italian bread crumbs with romano cheese (optional)
Directions See How It's Made
- Preheat oven to 375.
- Cook macaroni according to package instructions.
- In a large mixing bowl, grate cheddar cheese. In a separate bowl, scramble eggs with a fork, then add to cheese.
- Add milk, parmesan, and feta cheese and mix thoroughly.
- When macaroni is done cooking, drain and rinse with hot water. Drain well. Put macaroni back into saucepan and add butter or margarine. Stir to melt and coat noodles well.
- Add macaroni to cheese mixture and stir well.
- Pour mixture into glass 9x13 baking dish that has been greased or coated with cooking spray. Use fork or spoon to spread cheeses evenly across the top.
- Bake for 30 - 35 minutes until edges start to brown slightly.
- Add bread crumbs evenly across the top and continue baking until edges and top are golden brown, and center is firm (about 10 - 15 more minutes).