Prep 10 mins
Cook 1 hr
This is my grandmother's recipe which I grew up on. It is my personal favorite, and without a doubt--the ultimate comfort food. I even love to eat it cold. It is one of my favorite side dishes, since it goes especially well with chicken and pork. Note: this is not a creamy mac & cheese recipe.
- 1 (8 ounce) package elbow macaroni
- 3 cups grated cheddar cheese
- 2 large eggs, slightly beaten
- 1 1⁄2 cups milk
- 1 teaspoon salt
- Cook macaroni according to the package directions and drain.
- In a large mixing bowl, mix together the hot macaroni and 2 cups of the cheese, letting the cheese melt a bit.
- Stir in the milk, eggs salt and pepper.
- Pour into a lightly greased one quart casserole dish.
- Sprinkle the remaining 1 cup of cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F until golden, and brown on the sides (if using glass dish).
This is the BOMB! Made it for Thanksgiving and Christmas this year. Did a double batch & both times used part sharp Cheddar and part Gruyere and only 2 eggs & cooked in my Grandmother's vintage casserole dish. Felt like I stepped back in time. Seriously the best. Best to eat at once - like that will be a problem. You will have to tear yourself away from it. Thanks for sharing your recipe Vicki G. We all thought it was just the BEST!!!
This was just perfect! We couldn't stop eating it. It was so flavorsome and succulent. I have been looking for the perfect macaroni and cheese for a long time and am glad that I've finally found it. We will be using this a lot I'm sure. Thanks for posting this outstanding recipe.
This thick type of mac and cheese is the type of mac and cheese my husband and I like. I sauteed off a couple of tablespoons of finely minced onions in butter and when they were soft and translucent, I added them to the mac and cheese mixture in step 2. I put mine on convection bake and it was done in abou 30 minutes. I look forward to eating the warm, at room temperature and even cold, as Vicki G. suggests.