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    You are in: Home / Recipes / Homemade Macaroni and Cheese
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    Homemade Macaroni and Cheese

    Homemade Macaroni and Cheese. Photo by Chef*Lee Homemade Macaroni and Cheese. Photo by Chef*Lee

    3 Photos

    Homemade Macaroni and Cheese

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    Ingredients:

    Servings:

    0

    Directions:

    Prep Time: 10 mins

    Total Time: 40 mins

    1. 1 Cook macaroni according to package directions and drain.
    2. 2 Layer 1/2 the macaroni, 1/2 the butter and 1/2 the cheese into a round casserole dish.
    3. 3 Repeat with another layer.
    4. 4 In a small bowl, beat egg, add milk, salt and pepper.
    5. 5 Pour egg mixture over macaroni/cheese adding more milk if desired.
    6. 6 Sprinkle with bread crumbs.
    7. 7 Bake uncovered in a 350 degree oven for about 30 minutes or until the top is golden brown.
    1. ? Have a question about this recipe? Ask the community.

    Ratings & Reviews:

    • on April 13, 2009

      Delicious Mac & Cheese. Creamier than the stuff from a box - and tastes better too! This was so easy too make (another plus in when I choose recipes). I made this following directions exactly as written (I really wanted to stir-but I didn't.) We will definitely be having this again. Made and enjoyed for PAC, Spring 2009.

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    • on April 07, 2009

      My mother also made it this way. Always made it in a round oven proof bowl. Buttered it well and sprinkled all over with bread crumbs She did not layer it but combined it all. Beating the egg into the milk. Since Cheddar was not a big thing in Germany when I grew up, she used Parmesan Cheese. Sprinkled the top with bread crumbs and drizzled with melted butter. When ripe tomatoes were in season she also added cut up tomatoes and sometimrs left-over ham.We always fought over the crunchy outsides and top. Now I'm sitting here drooling on my keyboard. :-0

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    • on April 07, 2009

      This Mac & Cheese is very tasty. Some of the cheese on top of the casserole became a bit crispy (Yum). I also loved how easy it was to prepare. DD didn't like it as much as I but she can be a hard sell. Made for Spring09PAC.

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    • on August 31, 2008

      Thanks for this great Mac & Cheese recipe ... so much easier to prepare than making a cheese sauce. This filled my 7" x 11" pyrex baking dish nicely. Rather than breadcrumbs, I crushed up a dozen Ritz crackers with a rolling pin and sprinkled the crumbs on top. I've made this several times now ... scrumptious.

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    • on April 22, 2008

      I'm so happy to see this! My Mom and my Mimi made mac and cheese this way and I LOVED it. My brother and I always tried to get all the crispy cheese on top to ourselves - and my kids did the same. Like Chef*Lee, I never got the recipe from either of them, and never quite "got it right". I forgot all about the egg! Thanks for posting this - we'll enjoy it for sure!

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    • on April 21, 2008

      This is good! My grandma always layered mac and cheese this way! Thank you so much for this because I had unfortunately never gotten the recipe. I wish I could remember what my grandma did to hers but this was close. I melted my half butter in my dish then spread it around before adding my first layer. Used 1/2 cup 2% milk and 1/2 cup half-n-half. Cut up my other half of butter as written. Used 1/4 tsp each of pepper and Lawry's Seasoned Salt. Didn't do the breadcrumbs. Yummy and cheesy.

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    About This Recipe

    Homemade Macaroni and Cheese

    on October 02, 2006
    ID #188722

    This is an easy and yummy Mac and Cheese

    Photos

    Nutrition Facts

    Homemade Macaroni and Cheese

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.9
     
    Calories from Fat 150
    42%
    Total Fat 16.7 g
    25%
    Saturated Fat 10.0 g
    50%
    Monounsaturated Fat 4.7 g
    23%
    Polyunsaturated Fat 0.8 g
    4%
    Trans Fat 0.0 g
    0%
    Cholesterol 80.8 mg
    3%
    Sodium 294.3 mg
    12%
    Potassium 191.5 mg
    5%
    Magnesium 39.7 mg
    1%
    Total Carbohydrate 32.9 g
    10%
    Dietary Fiber 1.2 g
    5%
    Protein 17.5%
    35%

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