It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.

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  • Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.

  • Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.

  • Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.

  • Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.

  • Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Nutrition Facts

710 calories; protein 31.7g; carbohydrates 40.4g; fat 47.2g; cholesterol 188.4mg; sodium 2473.9mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2014
My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use a little less butter. My husband wants me try it again but next time using a four cheese blend with some pepper jack. We are definitely adding this to our family recipe book. Read More
(10)

Most helpful critical review

Rating: 2 stars
10/01/2013
I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in this, as it gave it a very sweet flavor that was overpowering for us. For those that like a sweeter mac n cheese, this would be a good recipe to try. Thanks for sharing, garlic_in_a_windmill! Read More
(11)
27 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 5
Rating: 2 stars
09/30/2013
I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in this, as it gave it a very sweet flavor that was overpowering for us. For those that like a sweeter mac n cheese, this would be a good recipe to try. Thanks for sharing, garlic_in_a_windmill! Read More
(11)
Rating: 5 stars
01/20/2014
My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use a little less butter. My husband wants me try it again but next time using a four cheese blend with some pepper jack. We are definitely adding this to our family recipe book. Read More
(10)
Rating: 5 stars
08/22/2014
Great southern recipe! Didn't use sweet condensed milk but otherwise great! Read More
(4)
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Rating: 1 stars
11/11/2016
it smelt lovlely when it was cooking, unfortunately the whole lot was far too sweet, sickly sweet if I'm honist. Read More
(3)
Rating: 4 stars
09/18/2014
Was amazing without the condensed milk though. This was my first homemade Mac and cheese recipe and I didn't have the condensed milk and it came out amazing! Read More
(2)
Rating: 1 stars
06/25/2017
I didn't have evaporated milk only sweetened. I searched the web to see if there was a recipe that used sweetened with good result. This one was iffy, so I used HALF of the sweetened condensed milk and added regular milk and doubled the amount of macaroni. At dinner, people STILL said it was too sweet. NO ONE liked it. Looked at the can. 220 grams of sugar. OVER ONE CUP. So I put a little over a half a cup in my mac and cheese. The good reviews where people made half the macaroni and twice the sugar...I think they threw it out to and didn't want to admit it was too sweet. Dinner ruined. Threw out what wasn't eaten.Please do us all a favor and remove this recipe. Oh, and people, do us a favor...if you leave out an ingredient and it comes out good make your own recipe, don't give 5 stars to the one that had all the sugar. Read More
(2)
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Rating: 5 stars
03/07/2020
Skip the condensed milk, it doesn't need it. I used sharp shredded cheese and it turned out good. Next time, I'm going to be a little heavier handed with the cheese on each of the layers. That being said, this recipe is an absolute winner. Read More
(1)
Rating: 1 stars
08/17/2014
Way to sweet. Didn't taste anything like mac n cheese. I only used about 1lb of cheese which was plenty. I won't be making this again. Read More
(1)
Rating: 2 stars
03/06/2020
This is nothing but traditional soul food mac and cheese. Where this recipe is different - you must swap out the sweetened condensed milk and use evaporated milk (sweetened milk has no place in mac n cheese (of course just my opinion) -No bread crumbs -Lots of cheese and don't be afraid to use other types of cheese -you can add a little pepper and garlic powder. Read More
(1)
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