Church Supper Macaroni and Cheese recipe

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Ingredients

2 tablespoons salt
2 cups elbow macaroni
¼ cup butter, softened
2 large eggs
1 (12 fluid ounce) can evaporated milk
½ (14 ounce) can sweetened condensed milk
1 ½ pounds extra-sharp Cheddar cheese, shredded
1 pinch paprika, or to taste
¼ cup butter
½ cup soft bread crumbs

Nutrition Info

709.8 calories
carbohydrate: 40.4 g
cholesterol: 188.4 mg
fat: 47.2 g
fiber: 1 g
protein: 31.7 g
saturatedFat: 29.2 g
servingSize: -
sodium: 2473.9 mg
sugar: 19.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.

  2. Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.

  3. Beat eggs in a bowl, whisk evaporated and condensed milks into eggs.

  4. Spread a layer of macaroni into the bottom of the prepared casserole, sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.

  5. Melt 1/4 cup butter in a small skillet over medium heat, cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.

  6. Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Recipe Yield

8 servings

Recipe Note

It seems like there are endless recipe variations on macaroni and cheese;however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute;it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.

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