Every year for the holidays, my mom makes these shrimp-stuffed mushrooms, and there is never any leftover food! I have never tasted better filled mushrooms than these. Now, whenever I attend a Christmas party, I bring them.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- 2 (16 ounce) packages elbow macaroni
- 3 cups milk
- 3 large eggs
- 4 cups shredded Cheddar cheese
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- 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, about 8 minutes. Drain.
- Whisk milk and eggs together in a bowl.
- Layer 1/2 of the cooked macaroni over the bottom of the prepared dish, then cover with 1/2 of the Cheddar; repeat layers once more. Pour milk-egg mixture over top, filling the dish 3/4 full. Sprinkle salt over top.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
Nutrition Facts
| Calories | 743 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 14 g |
| Sodium | 490 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this and so did I.
Use spaghetti instead of elbows. 1 lb should be fine. Add a tablespoonof mustard (I prefer brown) to the egg-milk mix. Or some worstershire is good. Otherwise, this is perfect. Oh, watch out to avoid adding too much salt – the cheese has plenty. Velveeta works, but needs no extra salt at all.
Very, very blah and disappointing. Needed more cheese, eggs and milk. Tasteless.
I made this for a casual dinner party my Daughter was hostessing. I used a 9×13″ baking pan that has an accompaniment which allowed me to separate my “dish” into 12 individual servings, and it was perfect. Like many others, I made some changes. The biggest change I made was that, before I did anything else, I cut up a 1/2 lb. of thick Bacon into 1/2″ pieces and cooked it in 1 Tbls. unsalted Butter. When the time came, I just added the Bacon to the egg/milk mixture and poured THAT over the pasta. In addition, I used Angel Hair pasta (my Daughter’s preference) and a mix of shredded Sharp Cheddar, Colby and Monterey Jack cheeses instead of just Cheddar (I prefer the way ColbyJack melts). I cooked it for 45 minutes covered with aluminum foil and uncovered for another 10 minutes, which was perfect. I also made a “side” of cheese sauce for those who might want it — which most of her guests did (lol). I think the next time I make it (which I will!), I’ll add some more “stuff” (e.g., cayenne pepper flakes, jalapeno pepper slices, parsley, onions and/or some other vegetable(s) but the recipe as presented works quite well as is. I would have given it 5 stars except that I really think that it needs the Bacon to get there.
I only gave it a 2 star and I am sure it was totally me. I have made this recipe before and it was a hit. This time I do not know what I did wrong. I added extra cheese and spices (like I always do to every recipe) and cut back on the noodles. But it was still pretty bland.
been using this one for a long time the whole family loves it. You can customize with other cheeses, meats or veggies too
I guess it just wasn’t for me! I followed the advice of others and used only 16oz of macaroni, which was a good decision. But still, the dish was very bland. And my biggest problem was that I could REALLY taste the egg!
distinctly mediocre. but here’s some scaling: 12 oz pasta cooked (and some cheese) just barely fit into a deep dish pie pan. 2 eggs beaten (with spices and salt), and then just enough milk poured over to bring the liquid to 1 cm below the edge of the glass pie pan. more salt on top. bake 1 hr (covered)
My kids absolutely LOVED this. Next time I’m tossing in some veggies.
I was looking for a macaroni recipe to use up some extra already cooked macaroni.I tried this one since it looked very easy and used very little ingredients. I had to modify it to 2 servings since I only had a little macaroni. I did add a little dry mustand, pepper, and onion powder into the milk portion only because it was handy. Honestly, it’s very good!! I’m used to a wetter mac and cheese, but I really enjoyed it. I gave it 4 stars only because I added more seasonings.Enjoy!!
This is the most delicious and easiest recipe for macaroi and cheese I’ve found. I cut down the quantites as my family is not that big and it still works well. I think the recipe is great but everyone’s taste is different, use your imagination to create your own famous Mac and Cheese. Everyone who eats it has good comments and asks for the recipe.
Everyone at my Thanksgiving dinner LOVED this mac & cheese. I did cut pasta down to 16oz. and I heard on the food channel to liberally salt your pasta water for flavor which is what I always do now & it makes a big difference. I added about 1-2 TBS sea salt to about 2 gallons of water, and then I added only pepper to my mac & cheese. Delicious!!!
this is much simpler then how i have made it in past came out good too, next time i rather mix more of the cheese with the macaroni instead of puttin so much on the top
Not very cheesy but very eggy.
PROS- this dish was a fine side dish. very creamy and great texture CONS- If you don’t like left overs, maybe consider modifying the recipe. A little bland. Next time I think I’ll season the egg and milk mixture before I add it to the noodles.
This recipe was bland and not custardy at all. I was looking for creamy baked mac and cheese. This was the farthest taste from a savory creamy version I hoped it would be.
I made this for a church pot luck, I doubled everything in the recipe except the macaroni, which I kept the same. I layered the noodles and the cheese in my crock pot and then poured the egg & milk mixture over them. I cooked it on high for about an hour and then turned it down. I ended up having to stir it to get the middle cooked. I was afraid that the cheese was going to separate and have a lumpy consistancy, and that is what happened. The flavor was okay, but I did not like that it did not get creamy. I don’t think I will try this again.
This wasn’t so good. It was rather bland. I will not make again. I’ve had better than this.
I too found the cheese flavor lacking, however I made this in order to use up some ingredients and make a decent dinner for my kids and both objectives were met. In fact my boys say it’s really good and they like it better than Kraft. They rated this recipe as 4/5, so there you go! I changed the recipe to feed 2 but there was enough for me and a light snack for my husband who said it’s good.
This was a bit bland for us. I added different spices, but it didnt do much. I also wish it was a little creamier than it was. It wasnt bad but not great either.
Husband loved it!! I did add different cheeses, garlic and onion. I would use two eggs next time.