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My review
Church Supper Macaroni and Cheese
garlic_in_a_windmill
"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."
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Ingredients
1 h 15 m servings 710 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
- 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
Per Serving: 710 calories; 47.2 g fat; 40.4 g carbohydrates; 31.7 g protein; 188 mg cholesterol; 2474 mg sodium. Full nutrition
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Reviews
Read all reviews 1717 Ratings
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Most helpful positive review
1/20/2014
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...
Most helpful critical review
9/30/2013
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 th...
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9/30/2013
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 th...
1/20/2014
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...
8/22/2014
Great southern recipe! Didn't use sweet condensed milk but otherwise great!
9/18/2014
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!
11/8/2016
it smelt lovlely when it was cooking, unfortunately the whole lot was far too sweet, sickly sweet if I'm honist.
4/21/2015
I love this mac n cheese recipe and this is gonna be my go-to recipe from now on! I read some of the other reviews stating that this mac n cheese is too sweet, and it does have a hint of sweetne...
8/17/2014
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.
6/24/2017
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 m...