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.