Geez! Good Macaroni and Cheese!

READY IN: 55mins
Recipe by HEP MEP

This is the first mac and cheese I've ever made that didn't separate and get oily for me. I saw this being made on the local news a few weeks back,so I went to the website they posted and looked it up. It reminded me a lot of my mom's mac and cheese - not overly cheesy tasting.

Top Review by Chef shapeweaver

On 10/6/11 I was looking for a different type of Mac n' Cheese to go with my Chicken Dinner,so I went looking through my saved M & C recipes. And saw this one by our deeply missed HEP MEP, so I decided to make it. I'm glad I did, :) Except for cutting the recipe in half, it was made exactly as it was written. It had a custardy taste which wasn't what we expected,but enjoyed anyway. Thanks HEP MEP, still miss you. " Keep Smiling :) "

Ingredients Nutrition


  1. Preheat oven to 350* Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.
  2. Return macaroni to saucepan.
  3. Add butter; stir until melted.
  4. Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.
  5. Add to macaroni mixture along with cheese;stir.
  6. Cook over low heat,stirring constantly until cheese begins to melt.
  7. Pour into 1 1/2 quart casserole dish.
  8. Bake for ten minutes;stir.
  9. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
  10. Season with salt.

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