I loved this recipe, however I did make a couple of minor modifications. First, I used 4T of butter, and 3.5c of cheese. Second, I warmed/melted cheese into the milk/egg mixture on medium heat while cooking the macaroni. Third, I put a layer of Italian Bread Crumbs on top of dish and covered for 15 minutes while baking. Uncovered it for the last 15 minutes then stirred in the bread crumbs before serving.
I have used this recipe forever and a day. My mom taught me this when I first started to cook as a kid. The only difference is We layer it... macaroni, season lightly,cheese, then repeating steps until macaroni is finished and end by topping with cheese. Then we pour milk and egg mixture over the macaroni and cheese. Sometimes I use a few other cheeses besides just cheddar.
I made this recipe exactly as written for a party. I was kinda embarrassed about it. There wasn't enough cheese in it, it came out really dry and hard on top, and exactly how much salt and pepper should I put in it? I didn't know how much I should put in, I put in a little bit - and it was bland. I was scared I would put in too much if I kept adding more. The cheese mixture wasn't creamy, but more curdy like others had mentioned. It's a good base recipe, but next time I will add more cheese, re-guesstimate how much salt to add, and cover it while baking to help prevent that rock-hard layer of pasta on top, then maybe brown it under the broiler quickly. Leaving the oven on bake to brown dried it out, I think.
I was a little wary of trying this recipe, after reading all the other reviews. But I tried it anyway cause my fiance and I love mac and cheese, this recipe turned out great it wasn't at all clumpy , to dry or anything else that I read on here. The only changes I made were I added 4 cups of mozzarella and cheddar (2cups of each) and baked it for 50 minutes (covered the first 20) I also stirred it a couple times. Thank you so much for this recipe I will definitely be making this again..
This is really good old-school macaroni, the type that basically keeps its shape when you serve it - exactly what I was looking for. I only added a few things: I stirred 1/4 tsp. creole seasoning and about 1/8 tsp. cayenne along with the salt & pepper in the milk mixture. I used a little more colby-jack cheese than noted, and reserved a little handful to top the macaroni before going into the oven. After baking for 30 minutes, I topped the macaroni with buttered Italian-style bread crumbs (almost a cup of crumbs and 2 Tbsp. melted butter) and baked the last 10 minutes. Zippier than average macaroni, but still recognizable and very comforting. Perfect!
Excellent recipe! This one is very similar to the one I had lost. I added more cheese (LOTS of cheese - mozzerella and cheddar and colby), and topped with breadcrumbs (something I used to do). I advise to use the large elbow noodles, as they "hold" the cheese better than the small ones.
I whipped together two eggs, added about a 1/3 cup seaoned breadcrumbs to the egg mixture, and then poured it atop the pasta. Then i added the cheeses (variety) to 1 can of evaporated milk that i let simmer. Add seasonings to the cheese mixture and when bubbly pour over pasta. To make it a complete meal, i steamed some broccoli florets, carrots, and cauliflower and added it to the pasta before pouring the cheese mixture in. Sprinkle the top with some more breadcrumbs and bake. It was DELISH!
Don't pour the melted butter into the egg mixture without letting it cool slightly first. Pouring any hot liquid into egg or egg mixture should always be done carefully by letting it cool slightly first and then by mixing it in vigourously to avoid letting any of the egg set. This macaroni definitely tastes even better leftover and reheated.
The people I served it too absolutly loved it!! I thought it was way to "watery". I would cut back on the milk.
