Macaroni & Cheese Casserole

Macaroni & Cheese Casserole

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4-6
  • About This Recipe

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

    Ingredients

  • 8ouncesmacaroni, cooked as directed
  • 12ouncescheddar cheese, thinly slice
  • 4eggs
  • 2 1/2 cupsmilk
  • 1/2 teaspoonsalt
  • black pepper
  • 1/4 cup cracker crumbs or 1/4 cupdry breadcrumbs
  • 2tablespoons butter or 2tablespoonsmargarine, melted
  • Directions

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

  • “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.”

  • “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.”

  • “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.”

  • “Joanne I am sorry you did not like it. I should have mentioned that this is different than most macaroni and cheese recipes. It is suppose to have a custard type texture, not the creamy cheesy texture most are familiar with. Thanks for trying it.”

  • “Used colby jack cheese topped with panko bread crumbs and pecorino romano cheese YUM!”

  • “Great recipe.First time trying real mac and cheese.I like the eggs in it.It keeps it together.I grated the cheese.Next time I’ll add bacon bits.I’ll keep this one.”

  • “I made this with 24 ozs (3 cups) of grated cheese layered with the macaroni. It was very good this way. Next time I will try it layered with the sliced cheese.”

  • “My kids actually liked it!!!They never like anything!Great!”

  • “I love this one…I put butter in 2 corning ware pans, dice some onion and microwave it before I add the macaroni – I also use a few types of cheese both grated and sliced…whatever I have in the fridge – and add a few sprinkles of “greek seasoning” to the milk/egg mix before pouring it over the macaroni.YUMMY!!!!”

  • “This was a great recipe. It was very good and the family loved it.”

  • “This was really good.I added ham to it and a bit of celery and onion ( I feed dayhome children and need to use the 4 food groups).Even hubby liked it and he is not a baked macaroni and cheese fan.He sliced it cold and fried it a bit instead of the microwave.Definate keeper.”

  • “I made this tonight for dinner, using shredded cheddar and diced ham.Also, I used panko crumbs for the topping.My family loved it, as did our guest, who had several helpings.This is definitely going to be made again at my house.Thanks Taryane for a wonderful recipe!”

  • “This is a delicious recipe!It was so easy to make and best of all, I had everything on hand to make it!It was such a nice change from the usual “creamy type” versions… my husband said he would like to try it with diced ham next time, so it will definitely be a keeper here.We both loved it!Thanks for sharing such a good “comfort food” recipe! :)”

  • “This recipe is great.I didn’t have to go shopping for the ingredients – I had them in stock already!I cubed the cheese and gave it a wonderful texture along with the custard.It is also great warmed up for breakfast. ;-)”

  • “I have been looking for this recipe online for ages.I believe it is from the “Joy of Cooking”, if not, it’s very similar.My mom made it while I was growing up and while conducting searches online, all I could find was the typical cheese sauce mac and cheese.I’m glad to find the recipe.For me, this is a winner and whenever I made it years ago, I was always asked to make it again.I’m making it tonight for the first time in ages. The only think I will do differently is shred the cheese and I usually double the requested amount to make it even cheesier.Tarynne is right – it’s not your typical mac and cheese – I think it’s better!”

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