Classic Macaroni and Cheese
When people talk about comfort food, macaroni and cheese is one of the most mentioned dishes that come up. It’s a staple in the South for any gathering where we want to share love with people by way of food.
If you look up this recipe on the internet, you will find many versions of it. Some very fancy and some very easy with shortcuts. I have found in all of my years of cooking that the scratch made, simple versions of recipes are always the best. And scratch made in this case, doesn’t mean harder. It really is very simple.
So here it is. The homemade, scratch made version of the best Classic Mac and Cheese!
~ Ingredients ~
1 16 oz box of pasta, cooked al dente
2-3 cups shredded cheddar cheese, divided
1.5 cups milk
2 tablespoons butter
2 eggs, beaten
salt and pepper, to taste
~ Method ~
Preheat oven to 350 degrees F. Cook pasta in salted water until al dente. Do not overcook, it still has to cook in the oven too! Drain and pour into a lightly greased 9 x 13 casserole dish.
Melt the butter in the pasta, mixing well. Add salt and pepper to taste.Drizzle in milk, being sure to distribute evenly in the pan. Add in half of the cheese and mix well. Pour lightly beaten eggs over the top, covering as much real estate as possible. Mix lightly just to make sure egg is distributed evenly. Top with remainder of cheese. Cook for 20-25 minutes until cheese is melted and lightly browned and pasta is set.
**Note – I like to use radiatore pasta. These little spoked wheels of pasta catch all of the yummy cheese and egg and give you the full experience in every bite.
As always, we would love it if you shared this recipe with your family and friends. Over to the side on this posts and all of the others are handy dandy share buttons. We would sure be grateful if you “Shared” the love!