This dish makes a wonderful fall appetizer. It melts in your mouth and leaves a taste of the best of autumn.
| Prep Time: | 15 mins |
| Cook Time: | 33 mins |
| Total Time: | 48 mins |
| Servings: | 20 |
| Yield: | 20 servings |
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
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
- 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 | 478 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 20 g |
| Sodium | 599 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I amended the recipe. I did use a lb of macaroni but I used 2 eggs , 3 cups of seriously sharp cheddar cheese (shredded), 1 tsp of ground mustard and 1 3/4 cups of milk. I layered the macaroni and cheese and salt and pepper, ending with cheddar cheese. I poured the egg-milk mixture over each layer as I worked. I sprinkled panko bread crumbs on top and baked it for 40 minutes in a 9×13 pan. Once done, I placed it under the broiler for 2 minutes and walah! There were 6 of us and there was none left.
So this turned out to be a big hit! I made a few modifications. I only used enough cheese to cover each layer sufficiently. Definitely did not use not use about asked for. I reduced the ground mustard by 1/2 and added 1 tsp of each: garlic granules, onion granules, paprika, salt and 1/2 tsp fresh ground pepper to the egg/milk mixture. I also sprinkled panko on top and broiled at the end of the cook time to get the nice golden brown, crisp top. Quick and easy side dish!
This is the same mac and cheese I was raised on. I still make it the same way my grandmother made it. I love it.
Rhett u hit a home run with this recipe at our house!! This recipe is similar to a family recipe I use. I was intrigued by the addition of mustard. I cut recipe in half because there’s only two of us then made as directed with the exception of butter..( I am a southerner who cannot live without butter in about every recipe ??) so I did add butter. My husband and I loved it ! . I will definitely make again and again!!
Good….way too much cheese, i didn’t use 1/4 that much ?? cheese
So yummy. Added ham, peas and carrots.
I halved the recipe because I was making it for three people. I seasoned each layer, using seasoned salt instead of regular salt. I also used mustard powder instead of yellow mustard. I added a breaded topping. It came out well. Needs to set up after coming out of the oven.
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 up nice. I really was not thrilled with how it handled being reheated the next day.
I used shredded cheddar instead of sliced and it turned out so delicious!
Delicious, used Mexican four cheese blend and no mustard.
Was very disappointing. The only flavor was cheddar cheese. Will not make again. Makes box make and cheese taste amazing.
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.
definitly going to make again
This recipe was very good and easy to make next time I think I’ll follow the instructions to the T I kind of diverted from it but it still turned out good
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.
I tried it, it was super bland. I’ll add salt and bread crumbs next time.
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.
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.