This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.

  • Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.

  • Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.

  • Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Nutrition Facts

478 calories; protein 27.8g; carbohydrates 19.1g; fat 32.1g; cholesterol 143.3mg; sodium 599mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2016
Good basic starter recipe. I added salt and pepper to each layer and poured the milk/egg mixture over each layer rather than pouring all at once over the top. It was easy and quick. Read More
(15)

Most helpful critical review

Rating: 1 stars
12/09/2018
Was very disappointing. The only flavor was cheddar cheese. Will not make again. Makes box make and cheese taste amazing. Read More
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/29/2016
Good basic starter recipe. I added salt and pepper to each layer and poured the milk/egg mixture over each layer rather than pouring all at once over the top. It was easy and quick. Read More
(15)
Rating: 5 stars
03/15/2017
Because it was for 2 people for dinner I cut the servings in half. I used one package of 16 oz. It came out very good ! I will make it again. Read More
(4)
Rating: 5 stars
02/09/2017
I didn't use nearly as much cheese as the recipe called for. I think I would use a little less mustard next time also. Overall the recipe turned out really good. I doubled it for a funeral and every bit of it was gone. Read More
(4)
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Rating: 5 stars
11/28/2018
Good recipe. Very similar to my grandmothers'. I used 3 kinds of cheese, a hearty pinch of sugar and approximately a 1/8 tsp of ground mustard powder. My family loved it. Read More
(1)
Rating: 2 stars
02/10/2017
I tried it it was super bland. I'll add salt and bread crumbs next time. Read More
Rating: 1 stars
12/09/2018
Was very disappointing. The only flavor was cheddar cheese. Will not make again. Makes box make and cheese taste amazing. Read More
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Rating: 4 stars
03/30/2020
This was pretty good. I didn't use 4lbs of cheese though. That just seemed like a lot for a pound of pasta. I used about 1.5lbs shredded not sliced. Also cut the mustard powder down. Seasoned each layer with salt and pepper. Straight out of the oven it was a little runny but it set up nice. I really was not thrilled with how it handled being reheated the next day. Read More
Rating: 5 stars
11/29/2020
So yummy. Added ham, peas and carrots. Read More
Rating: 5 stars
11/28/2020
Too much cheese, I bought four lbs of cheese could of gotten by with 1 lb. It was really good though. Read More
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