Ingredients
Elbow Macaroni (for my immediate family, I get the regular size bag, for a crowd I’d opt for the large size bag) dried macaroni
2 bags finely grated sharp cheddar cheese – this is one of the few recipes I don’t grate my own cheese for (because you can’t tell a difference), but grate your own if you want to! You can use any combo of cheeses you wish – but I like to go straight sharp cheddar on this one.
1-2 eggs cracked into a small bowl and scrambled
a couple splashes of whole milk
Salt & Pepper
Few tbsp butter (plus enough to butter/prepare your casserole dish before baking).
Instructions
1. In a large pot, boil macaroni til al dente – about 10 minutes, drain and set aside briefly (so it doesn’t get sticky – or you can add a little olive oil to the water before boiling).
2. Prepare casserole dish you’re going to cook/serve in by buttering the whole dish (bottom and sides).
3. If you’re shredding your own cheese, now is a good time to do that.
4. Scramble the egg in a small bowl (I use 2 eggs if serving for a crowd) and add in a generous couple splashes of milk and stir to blend – set aside.
4. If you’re using bagged cheese (and an addition of ham), you’re ready to layer in the casserole dish in this order: Layer of cooked macaroni, layer of cheese, layer of ham, layer of macaroni. Finish with a top layer of cheese.
5. Add pat of butter all around the top of the casserole (about 4-6 pats of butter on the top). Pour the egg/milk mixture over the top of the casserole and salt and pepper the top.
6. Bake in 350 degree oven for 20-25 minutes, until deep golden brown on the top.
Serving suggestions – This is my mom’s baked macaroni & cheese and we have served this over the years with everything from fancy beef/chicken or ham holiday dinners, to bbq or just whatever! Its so good and versatile – you could add green chiles or smoked sausage – practically whatever you want…Hope you enjoy it as much as we have!
Everyday at the 4J 