Homemade Macaroni and Cheese – Easy Recipe

Easy Homemade Macaroni and Cheese

I needed comfort food today. I also needed to use up some cheese. Fondue is a great way to pool a variety of cheeses, but I wanted something more casserole-like. Additionally, I wanted to be able to pack it for lunch tomorrow.

Here is the original homemade macaroni and cheese recipe from Southern Living’s 2002 Annual Recipes book.

  • 1 (8-ounce) package of large elbow macaroni, cooked
  • 16 saltine crackers, finely crushed
  • 1 teaspoon salt
  • 1 teaspoon seasoned pepper
  • 1 (10-ounce) block sharp cheddar cheese, shredded
  • 1 (10-ounce) block extra-sharp cheddar cheese, shredded
  • 6 large eggs, lightly beaten
  • 4 cups of milk

Layer one-third each of macaroni, crackers, salt, pepper, and cheeses into a lightly greased 13×9-inch baking dish. Repeat layers twice. Whisk together eggs and milk; pour over pasta mixture. Bake at 350 degrees for 55-60 minutes or until golden and set. Let stand 10 minutes before serving.

My variations on the recipe include:

  • I used the cheese I had on hand – mild cheddar and smoked gouda.
  • Rather than layering noodles, cheese, and crackers as directed – I put all of the noodles in the baking dish, tossed them with cheese, salt, and pepper and half of the cracker crumbs. I then topped the casserole with the remaining crumbs before putting it into the oven.
  • I replaced one cup of milk with a cup of half and half.
  • I also used only 5 eggs. I didn’t want a custard.
  • I used 20 saltines. Some were crushed finely, others were not.

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