Nanny G's Macaroni and Cheese

"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."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1hr 10mins




  • 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).

Questions & Replies

Got a question? Share it with the community!


  1. 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!!!
  2. 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.
  3. 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.
  4. Just like mom used to make. Thanks, Vicki!
  5. Delicious! I have used your recipe 4 times and have decided this is what works best for us: I don't have a 1qt dish, only a 1.5qt so I use a little more noodles, a 12oz pack but hold back about a handful of the noodles so my loaf dish isnt overflowing. Only 1 egg is needed, I promise. I have made it with two and it was eggy inside, even with my extra noodles. I now add 1/4 cup of chopped onions, white or green and this gives it the right amount of flavor but still tasting like good ol' mac n cheese. I also dash the paprika on top and it looks great without any taste of it. No need for globs of velveeta. Will use this recipe again and again! Thanks Vicki, Jesus bless you!


I'm originally from South Carolina and currently live in The Netherlands. *- *- *- *- *- *- *- *- *- *- *- * To anyone who has reviewed one of my recipes, I really enjoyed reading what you thought... and if you liked the recipe, that's even better. Thanks.
View Full Profile

Find More Recipes