Macaroni & Cheese Casserole

Tarynne's Note:

This is a recipe my mom did not make often enough. A family favorite

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 8 ounces macaroni, cooked as directed
• 12 ounces cheddar cheese, thinly slice
• 4 eggs
• 2 1/2 cups milk
• 1/2 teaspoon salt
• black pepper
• 1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted

Directions:

1. liberally butter a 2 quart casserole dish.
2. Alternate layering macaroni and cheese slices in the buttered casserole.
3. Beat eggs, milk, salt and pepper.
4. Pour mixture over macaroni and cheese.
5. Mix cracker crumbs with melted butter.
6. Add to top of casserole.
7. Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

Reviews

[Tara]

I was given a link from someone before I found Zaar and Maybe it was your recipe because it is the exact same recipe. I have made many recipes for mac and cheese, complicated ones, sauces etc... This one is the BEST and easiest recipe I have tried, it amazes me how the eggs make a creamy sauce type texture. The only difference is I grate the cheese.

[Caryn]

I was intrigued by this recipe since it was not the traditional white sauce/melted cheese poured over noodles. I will say I was a little unsure when I started putting everything together thinking I didn't have enough noodles to go with all the cheese and the milk/egg mixture. The final results were a nice surprise as there were plenty of noodles, nice cheese layers and an egg type custard holding everything together. My husband loved having the separate cheese layers! Figured I could serve this with a salad next time and I'd have my meal - lots of protien and carbohydrates in the macaroni and cheese. Only thing to note is upon reheating there was a little weeping of the custard mixture but I just poured off the liquid - reheats nicely.

[Joanne B.]

This was not what I expected. The texture was more like a souffle or custard. The only change I made was to use two different kinds of cheddar cheese (half white and half yellow) and 1/8 teasp. dry mustard. Took 55 min. to cook. Flavor was very good but hubby asked me not to make it again because he didn't like the texture.