I first made this macaroni and cheese recipe probably 10 years ago. My friend was house sitting for her neighbor and we were looking through the neighbors cookbooks when we found this recipe. We had everything we needed to make it, whipped up this easy and delicious mac and cheese, and never looked back.
For years it was the only macaroni and cheese I would eat or cook. My mom would make huge batches of it for our pre swim meet meals, other kids moms would bring mac and cheese also, but nothing else came close to this one.
I love that there is no prepare a cheese sauce before hand, grated cheese is just mixed in. You could even do all your mixing in a large casserole dish and truly make this a one pan meal. We have made this with all different blends of cheese, but my favorite is half cheddar, half gouda. Throw a handful of your favorite cheese in and experiment. This makes a great main dish or side dish for a large gathering. Adults and kids alike are always happy to see a big pan of mac and cheese.
Baked Macaroni and Cheese
Adapted from Tampa Treasures Cookbook
- ½ lb elbow macaroni
- 1 tbsp butter
- 1 egg, beaten
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp pepper
- 1 cup milk
- 2 ½ cups shredded cheese, cheddar or your favorite blend
1. Preheat oven to 350 degrees. Cook macaroni according to directions on box. Drain and pour into large mixing bowl. Add butter and egg and mix to combine.
2. In a small bowl mix mustard, salt, and pepper with tbsp hot water. Add to macaroni mixture.
3. Mix in milk and 2 cups of cheese. Transfer mixture to a prepared casserole dish. Top with remaining ½ cup of cheese and bake 45 minutes.