Aunt Darlene’s Macaroni & Cheese

  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Serves: 10,Yield: 1very large pan

    • About This Recipe

    “The absolute best macaroni and cheese I have ever tasted. My kids love macaroni and cheese and this takes it up a notch! Every time I have taken it to a potluck it is gone almost as soon as it is set out.”

    Ingredients

  • 2 (7 1/4 ounce) boxes deluxe Kraft macaroni and cheese
  • milk( quantity to be determined)
  • 2eggs, beaten
  • butter ormargarine
  • salt and pepper
  • 1 (12ounce) cans evaporated milk
  • milk( as needed)
  • 2 (8 -12ounce) packages cheddar cheese, grated( Darlene uses 1 block cheddar cheese, grated and 1 block colby cheese cut into 1/2-3/4-inch chunks)

    • Directions

  • Boil macaroni until tender, then drain water completely.
  • Put macaroni in a large bowl.
  • Stir in cheese from package and butter as required on box directions.Stir eggs and evaporated milk together.Add to macaroni mixture.Add additional milk until it covers macaroni.Stir it up!
  • Salt and pepper to taste.
  • Pour the mixture into pan and stir in all of the shredded (and chunked) cheese reserving about 1 1/2 to 2 cups shredded cheese for the top.
  • Cook on 375°F until cheese is golden brown.

    • Reviews

  • “I used the Kraft “Deluxe” mac and cheese.This recipe makes the creamiest, tastiest mac and cheese ever.Makes a large casserole though–if you don’t have a bunch of people to help you eat it, cut the recipe in half!It would be great for a potluck!”

  • “The kids love it.I like the fact that it reheats well, unlike the macaroni prepared on the stovetop.I’ve made it both from the powder mix and the cheese pouches.Both were good, but the cheese pouch was much creamier.”

  • “I followed the recipe exactly and was not very impressed.Maybe, the deluxe kraft mac and cheese is the way to go.”

  • “I enjoyed this Mac and Chesse, mine turned out alittle dry. The next day I put more milk and “WHAM” it was perfect. Thanks”

  • “oh my god this was the best i have ever tasted i used the delux instead of the powder it was great the true test was when i reheated the left overs I hate left over mac and cheese but this recipe you could not tell it tasted fresh made”

  • “This was very good. I just used two regular boxes of mac and cheese and added extra liquid based on some of the reviews. I diced up some mozz. cheese and it was nice and gooey.”

  • “I am trying to clean out my cupboard and make what I have stretch until payday after some unexpected expenses.I had a box of mac & cheese and the rest of the ingredients in the fridge so I cut the recipe in half and made this.I’m glad I did, because even half the recipe made a TON.This was definitely good fresh out of the oven, but there was a ton leftover and the more we ate it, the less we liked it.If I make this again I’ll make sure to have a bigger crowd to feed so there are fewer leftovers.”

  • “Made this with Thanksgiving dinner in 2009 for the kids who may not like some of the other choices, but the parents loved it too.Everyone raved that it was the best they’ve had in a long time.So simple, yet really good. Thank you Sharlene for sharing.”

  • “For something quick and out of a box it’s pretty darn good!I did not use the amount of cheese called for, just because it sounds like a heart attack waiting to happen.Don’t get me wrong, the dish I turned out wasn’t lo-cal by any means, but I think this recipe is cheesy enough without adding all the extra calories and fat.I used SmartBalance for the butter, and instead of using that much cheddar cheese, I just placed a single layer of cheese singles (3-4 slices in all) in between the macaroni layers.That was enough to add some extra creaminess.I topped the dish with breadcrumbs.This recipe really does make a lot.It’s not going to replace my homemade mac and cheese, but at least now I’m looking forward to using those boxes of mac and cheese dinner I got on sale that I didn’t know if I was ever going to use!”

  • “Wow!This was excellent.I used the Kraft Macaroni and Cheese with the powder cheese.I didn’t have shredded cheddar cheese so I used 2 bags of Mexican blend cheese.Make sure you use enough milk.I don’t think you can add too much. You have to keep adding as it goes inside the noodles. I put it in a 9 x 13 glass dish.I baked it for 30 minutes and it came out perfect.It firms up a bit if you let it sit for 15 minutes before serving.GREAT RECIPE.Thanks for sharing.”

  • “Made this a few nights ago and I loved it. I normally hate those boxed mac and cheeses. I made a promise to myself that I would not do any more grocery shopping until I used most of what I had in my pantry. This recipe just made everything turn out wonderfully. The flavor was right on point. This was extremely easy and quick. Just remember to add the cheese and butter as you would on the package and add enough milk to cover the macaroni.”

  • “Just what I needed. Easy to make and tastes wonderful. I added about a tsp of mustard to the mix, and some crunched up potato chips between the 2 layers of mac for a little something extra. Loved it!”

  • “Wow- you turned my cheap box of mac and cheese into something special!I halved the recipe, and mixed in some softened cream cheese (about 1/4 cup) that needed to be used up.I put it all into a 9″ glass pie pan, topped it with 3 slices of american cheese and 1c shredded cheddar.Was it ever amazing!Thanks for posting!”

  • “I was so excited to find this recipe, because I thought it would be a great way to dress up boxed madc & cheese.However, I was a little disappointed in the results of this recipe.I used Kraft mac & chesse with the powdered cheese packets and while it smelt wonderful and had a good flavor, the mac & cheese came out very gritty.I followed the directions, using 1/2 cup butter, 1/4 cup milk and only 1 8 oz package of Medium Cheddar Cheese.If I make this again, I will use the Kraft “Deluxe” mac and cheese.”

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