Golden Brown Macaroni and Cheese

(originally made 12/2009)

DH has been bugging me for weeks to make him homemade mac n cheese.  The problem is, he had a list of "can't haves": no cream-of soup... no veggies... no bread crumbs... no velveeta, etc.       I doubled it, because he can easily eat a family size box of the Kraft stuff in one sitting, and Jake eats it too.  

Sadly, I realized the adaptor for my KA food processor is missing, so I had to grate the cheese all by hand.    I used a combo of natural cheddar and sharp cheddar.     Other than that, the recipe was a snap to put together, and it definitely will be made again!

The picture does not do it justice, I have such issues with this camera and if it wasn't a gift I would hurl it against a wall and be done with it   LOL

Golden Brown Macaroni and Cheese

6 cups water
1/2 teaspoon salt
2 cups uncooked elbow macaroni (I used Barilla Cellantani-- corkscrews)
1/2 stick butter or margarine (used butter)
2 1/2 cup grated mild Cheddar cheese divided (used natural cheddar & sharp cheddar)
2 large eggs
1/2 cup milk
paprika for the top (didn't use)

Preheat the oven to 350ºF. Grease an 8 inch square baking pan. In a 6 quart pot, bring the water and salt to a boil. Add the macaroni and cook for7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 cups of the Cheddar cheese.

In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 cup Cheddar cheese on top. Dust with paprika.

Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout. Makes 5-6 servings as a side dish.



Popular posts from this blog

Chocolate Chip Cookie Cake

Grilled Potato Skins

Grilled Apple Tossed Salad