How this recipe came about
This recipe is very close to my heart. Its my Grandma Lil’s Macaroni and Cheese recipe! She never made the recipe with breadcrumbs but I added them just to try it out. I love the balance of bubbly brown bits, cheese, and pasta.
Optional Ingredients
Extra Cheese
Other people have added up to an extra 8 oz of cheese in this recipe. It still tastes delicious. I opt to keep the extra cheese out to keep it somewhat healthy. Other family members have added cheeses such as gouda, havarti, and monterey jack.
Breadcrumbs
Breadcrumbs offer that extra crispy top if you are into that thing. Otherwise the 3 oz of cheese on top should do the trick.
Jalapeños
Want a spicy mac? Try a diced jalapeño! If you want it more mild deseed before mixing. Add the jalapeño in with the noodles when you mix the noodles with the cheese sauce.
Are you Vegan and Gluten Free?
Check out my Vegan Gluten Free Mac & Cheese!
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Baked Macaroni and Cheese
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Ingredients
Macaroni and Cheese
- 8 oz Pasta Cavatappi or Macaroni with grooves
- 1.75 cups Milk
- 2 egg yolks
- 10 oz Sharp Cheddar Cheese grated, 3 oz reserved
Breadcrumb Topping (optional)
- 2 tablespoon panko breadcrumbs
- 0.5 tablespoon butter
- ½ cup parmesan cheese
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Instructions
- Preheat oven to 350 degrees.
- Cook noodles. Use box directions but subtract 1-2 minutes from al-dente cooking time (The noodles will cook in the oven).
- Heat 7 oz grated cheese, milk, and egg yolks. Add cooked noodles. Let cheesy sauce fill into all of the holes in the noodles. Transfer into a pam coated pan (approximately 8-9 inches in diameter).
- Bake for 40-45 minutes covered.
- Uncover and top with 3 oz cheddar cheese and breadcrumbs (optional). Cook for an additional 15 minutes uncovered or until brown and bubbly.
Nutrition
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