by Michelle Jones
This is a recipe for traditional baked macaroni and cheese. It has a custard-like texture because of the eggs. You can also add more cheese if desired, or different varieties, and some butter. When you find a good sale on cheese at your grocery store try several different combinations until you discover your favorite.
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If you prefer a creamier and quicker to make macaroni and cheese, view my recipe for Creamy Macaroni and Cheese.
This is the type of baked macaroni and cheese us older folks grew up on! ;o)
8 ounces macaroni, cooked al dente and drained
2 c. grated sharp cheddar cheese
2 large eggs, slightly beaten
1/4 tsp. salt
2 c. milk (half & half can be used for a richer variation, and skim milk is okay but the sauce won't be as thick, I use 2%)
Note: If you're feeding a large family you can stretch this out with 16 ounces of pasta. Add more cheese and milk if needed.
Beat eggs, salt and Worcestershire sauce together in a medium sized bowl, add milk and mix thoroughly.
Layer macaroni and grated cheese (3 layers of each) in a casserole dish.
Pour egg mixture over macaroni and cheese and bake at 350 degrees until set and lightly browned on top. About 45-50 minutes.
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Recipe adapted from Better Homes & Gardens