1 package (6 ounce size) elbow macaroni, the LARGE kind is best 1 pound New York Sharp cheddar cheese, grated 1 teaspoon dry mustard 3 eggs, beaten milk salt and pepper
Cook macaroni 'till it is JUST getting soft (too soft and you'll have mush). Drain the water and add 3/4 of the cheese, the mustard, spices, eggs and just enough milk to bring the liquid up to the level of the still hot macaroni. Stir well and heat on the stovetop 'till the cheese melts good and cover with aluminum foil. Bake for about 25 to 35 minutes at 350 degrees F or until the center is whitish.. Remove the foil and add the remainder of the cheese to the top and bake an additional five minutes.
If you want to get real fancy, add some chopped scallions or a few slices of cooked bacon on top. Also, the sharper cheese you use, the better. Yummy.
For extra creamy mac and cheese use evaporated or whole milk!
Member since: Jun 11, 2013
sharman June 12, 2013 REVIEW:
This was super easy to make. I only changed the yellow mustard to spicy brown mustard.
Max June 24, 2009 REVIEW:
sooo i've come from having tons of good mac & cheese from southern families that i know and this was far from a disapointment but if you wanna kick it up.....add some cream cheese, with a lil less cheddar....and a splash of lousiana crystal hot sauce....SOOOO GOOD
Member since: Jun 8, 2009
Dustee June 8, 2009 REVIEW:
This recipe was the best. It was very helpful. It is the best macaroni n cheese ever! Thanx for the recipe.
Member since: Nov 10, 2007
beverleec May 25, 2009 REVIEW:
This is a very good recipe. I added more cheese, and mustard, but even "as is" is is great.
Guest Foodie April 11, 2009 REVIEW:
Similar recipe to what I've grown up on. My mother substitutes the milk with buttermilk - gives it an even richer taste, she calls it heart attack mac and cheese.
emkatmo November 1, 2008 REVIEW:
This style of mac & cheese is comfort food to me, and this recipe is a good basic start. There were a few problems, though. I think one other reviewer is correct that the macaroni package size should be 16 oz instead of 6 oz. The oven temperature and pan size also were missing. I baked mine in a 13-by-9-by-2-inch pan in a 350-degree oven. However, the results were great, and with these revisions, I'll be making this again and again.
LimaBa November 21, 2007 REVIEW:
OH MY GOODNESS THAT'S ALL I CAN SAY VERY SIMPLE, LIGHT ON YOUR POCKET AND SIMPLY DELICIOUS, THIS IS BY FAR THE BEST MACARONI I'VE EVER FIXED JUST UNBELIEVABLE. THANKS FOR THE RECIPE DEFINATELY ONE TO KEEP.
Guest Foodie November 20, 2007 COMMENT: I think the recipe should have 16 ounces of macaroni noodles. Not 6.
Member since: Dec 1, 2003
JoelDobbs December 1, 2003 REVIEW:
I think this ranks in the top 3 Best Mac & Cheese ever! I cooked it in a deep dish cass., so instead of baking 5 minutes at the end, I low broiled for about 10 minutes. Of course, heavy on the pepper. If you like southern mac & cheese pie, then this recipe is for you. Grab a fork and forget your manners!