This macaroni and cheese is made by my grandmother. It tastes finest when baked for an hour at 425 degrees Fahrenheit (220 degrees Celsius) in a clay baking dish.
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup elbow macaroni
- 1 ½ cups shredded Cheddar cheese
- ⅔ cup milk
- 1 egg, beaten
- 1 tablespoon prepared mustard (Optional)
- 1 dash hot pepper sauce (such as Tabasco®)
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
- Bake in the preheated oven until brown and thickened, about 45 minutes.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 344 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe over and over and generally speaking, I love it. The flavor is awesome. That said, you need to adapt it a bit if you want it creamier. Instead of throwing everything together in 1 pan and putting in the oven, I made the cheese sauce with the cheese and milk or cream in a sauce pan first, then integrated and baked in a baking dish. The other thing that I am finding that makes this better is if you don’t leave it in the oven as long — I think 20-30mins is good instead of 40-45mins.
The taste of this was good, but it was not creamy at all. I even added a little more milk and it was still kind of clumpy. I will make it again but try to make other adjustments.
One of the worst Mac and Cheese recipes EVER. I don’t like that name brand kind but would have preferred it over this. It is so DRY and TASTELESS, well outside of the mustard. Granted I live in WI so maybe I have higher cheese standards but this is the worst I have ever made as written. It would need way too many modifications to make it palatable. I am sorry I wasted good cheese on this. Reviews that have modifications gave this too high of ranking.
This recipe was excellent and I chose it because there were less calorie than most Macaroni and Cheese recipes, probably because it doesn’t use any butter. As a result, it was a little dryer than usually, but that could be solved next time with more milk and less baking time. I used souffle ramekins for 4 individual Mac and Cheese bowls. The time it took to bake was only about 25 minutes tops, and it was delicious. I baked two of them first and 30 minutes is too long. I also sprinkled bread crumbs on the top of them. Fantastic!
This was the best mac n cheese I’ve ever made! I wasn’t sure about the mustard, so only added half. I also used gluten free macaroni. It was so delicious! Will definitely be a recipe I make again and again.
A 5 for me! I have made this recipe several times and never any complaints!
The only substitution I used was evaporated milk. I did melt cheese prior to mixing with cooked macaroni an added step but necessary I think. The mixture was very creamy when put into the oven but the egg set it! I used extra sharp cheddar…loved it!
I make mine pretty much the same way-just season with salt and pepper before layering.
So easy and delicious! Doubled the recipe and added a 1/4 cup of bread crumbs to the top. Also cooked covered for 30 minutes and only uncovered for the last 15 minutes.
This was devoured by my husband; full of flavor and foolproof. We did add 4 slices of bacon chopped up before baking, and it made it extra tasty. I also baked it in a 9 inch glass Pyrex dish and it made the sides and bottom slightly crispy; just the way I like it.
It was very good. I did change it up a little. I used a 2 cup measuring cup & filled it with sea shell macaroni. I used 2 cups of cheddar cheese & maybe a fourth of a block of Velveeta cheese shredded. I used 2/3 cup of milk & 1/4 cup of milk & an x-large egg. I like Ritz crackers on top of mine so at 40 minutes I took the dish out & stirred my Mac-n-cheese & added my crushed Ritz crackers. After I had put mine in a regular baking dish, I saw written in small, pale print that it’s best cooked in a clay baking dish on 425 for 1 hour.
Great recipe! Easy and delicious. My family loves this, I’ve used cubed cheese, different seasonings depending on what’s on hand. Always turns out yummy!
Love the creaminess of this recipe. I added a big dollup of sour cream. Next time I’ll use a little less mustard. Overall tasted great and you could probably use pretty much any cheese.
I added broccoli florets and crumbled bacon. I also sprinkled bread crumbs on the top before baking.
Made this last night! It was tasty, but a little dry. I doubled the recipe and in the future, I would not double the mustard as I found the flavor a bit overbearing. Also, I passed on the hot peppers since my 6 year old doesn’t do spicy
Turned out good but you definitely need to add extra cheese and milk. I also sprinkled some cheese on top. I would recommend if you do add mustard to go very light on it. Overall it was very easy to make and very yummy.
This is an excellent style of Mac & Cheese. I made some adjustments. I reduced the milk and added 12 oz of evaporated milk and added 6 oz of sour cream. I then took it to our bowling Christmas party and got many requests to make some more.
Tasty! Made it for a potluck. It disappeared Like That!
Threw a can of chopped hickory spam in. Very good
This is a delicious version of mac and cheese. My kids request it often!
I was disappointed in this recipe and won’t be making it again. It did not have the creaminess I like in mac and cheese. The flavors were just so-so and didn’t make you want to take another bite.