Recipe By Rhett Towles
Rating
Published Jul 26th
Prep 15m Cook 33m Additional - Ready In 48m
Servings 20 servings Calories 477.8

This is my grandmother’s macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Recipe Ingredients

  • 1 pound elbow macaroni
  • 4 pounds Cheddar cheese, sliced
  • 1 ½ cups milk
  • 5 eggs, or more to taste
  • 1 tablespoon yellow mustard
  • ground black pepper to taste

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  3. 3 Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
  4. 4 Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
  5. 5 Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Nutrition Facts

  • Calories 477.8
  • Carbohydrate 19.1 g
  • Cholesterol 143.3 mg
  • Fat 32.1 g
  • Fiber 0.8 g
  • Protein 27.8 g
  • Saturated Fat 19.8 g
  • Sodium 599 mg
  • Sugar 2 g

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Reviews

  1. Good....way too much cheese, i didn't use 1/4 that much ?? cheese
  2. So yummy. Added ham, peas and carrots.
  3. This was pretty good. I didn't use 4lbs of cheese though. That just seemed like a lot for a pound of pasta. I used about 1.5lbs shredded not sliced. Also cut the mustard powder down. Seasoned each layer with salt and pepper. Straight out of the oven it was a little runny but it set - Read more ...
  4. Was very disappointing. The only flavor was cheddar cheese. Will not make again. Makes box make and cheese taste amazing.
  5. Good recipe. Very similar to my grandmothers'. I used 3 kinds of cheese, a hearty pinch of sugar and approximately a 1/8 tsp of ground mustard powder. My family loved it.
  6. Because it was for 2 people for dinner I cut the servings in half. I used one package of 16 oz. It came out very good ! I will make it again.
  7. I tried it it was super bland. I'll add salt and bread crumbs next time.
  8. I didn't use nearly as much cheese as the recipe called for. I think I would use a little less mustard next time also. Overall the recipe turned out really good. I doubled it for a funeral and every bit of it was gone.
  9. Good basic starter recipe. I added salt and pepper to each layer and poured the milk/egg mixture over each layer rather than pouring all at once over the top. It was easy and quick.
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