Prep 5 mins
Cook 1 hr
I have texture issues - so this macaroni and cheese is my favorite due to the low "slime" factor! It's more like macaroni and cheese souffle since it has eggs. I adapted this from a church cookbook recipe my mom used to have - but it was very labor intensive. This way works fine for me! I like it because it's quick to throw together and put in the oven. I usually throw in a green bean casserole with it. If you want to try a new version of an old classic - give this a try!
- 1 cup uncooked elbow macaroni
- 1 cup breadcrumbs
- 1 cup shredded cheese
- 1 cup milk
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 3 eggs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 350 degrees. In a bowl, whisk the 3 eggs. Add the remaining ingredients to combine. Poor into a greased pan (I use either a bread pan or a 9x13 pan.) Cover with foil and bake for 45 minutes. Take off the foil and bake for another 15 minutes. Remove and let it rest for about 5 minutes. Cut and serve.
- You can also use seasoned bread crumbs and add onions or onion powder, garlic powder and/or ham. Sometimes I put the macaroni and a bowl with water and microwave for about 5 minutes - just to soften them a bit more. Yum! My husband swears this tastes better the next day - so he's happy to have leftovers -- .
We like this! You're right, it's more like a souffle. After I added the breadcrumbs, it seemed a little dry so I added another 1/2 cup of milk. Also doubled the cheese. Very very nice and a great change from regular mac & cheese. And so quick and easy! Jennibear, thanks for posting.