Monday, March 12, 2012

My quest for Macaroni and Cheese

Who taught you to cook? That's assuming you do cook, of course. A lot of people say their mother did. Mine didn't. When I got married, I had no idea how. I could heat up a can of La Choy Chow Mein. And heat it up I did...regularly. My husband recently reminisced about those dinners we had during the first months of our marriage. He said it was good, but I'm telling you now, we haven't had a can of that in 31 years! LOL Do they even still make that stuff?

My mom, and grandma were both wonderful cooks but they didn't own many written recipes. It was all in their heads. And when I'd ask, my mom would start out helping me, but then take over. She said it was easier. I'd end up losing interest and leave the kitchen. Fast forward to married life. Now I had to cook. Um.... uh oh. My very first job was in medical records at a local hospital, and every day I'd ask all the other ladies in the office what they had for dinner the night before. If I liked the sound of it, I'd ask them how they made it. So I began to build my own library. I'd pour over magazines, and cookbooks (I'm still a cookbook junkie!) and I found I really loved to cook...bake mostly.

I love to cook for people, and bake gifts. There are two dishes I really want to learn to make "like mama", and that's her cornbread dressing (out of this world!!!), and her macaroni and cheese. So my quest for the perfect macaroni and cheese continues. I've had this recipe tucked in my notebook for years (probably back when I was building my library - yeah, that long ago).
Do you have a favorite mac - n- cheese recipe? I'd love to hear how yours differs from this one. Do you put bread crumbs on top? I don't, because, well, mama never did it. LOL This one comes pretty close but I'm always looking for "the one"!

Macaroni and Cheese
1 (1 lb) box elbow macaroni
1 pound mild Cheddar cheese, grated
1/2 cup margarine, melted
6 eggs
2 (13 oz) cans evaporated milk
Salt and Pepper to taste

Cook macaroni in boiling salted water according to package directions. Drain well and dump into a big bowl. Add grated cheese, reserving 1/2 cup to sprinkle on top. Stir in cheese until melted.
Stir in margarine and eggs - no need to beat first, just stir well to distribute evenly. Add milk.
Mixture will be fairly liquid. Pour into a 9 x 13 inch pan. Sprinkle reserved cheese on top and bake in a 350 degrees oven for 30-45 minutes - or until set.

Care to help me on my quest for the perfect macaroni and cheese? I'm all ears.


  1. My mother also bakes the BEST m&c ever;) She also NEVER writes anything down:/ She uses all the ingredients above (except extra sharp cheddar)but adds some velveeta to the mix and that makes it EXTRA cheesy:-) It does make a big difference!!! After all, you can never have too much cheese!!! Thanks for all your neat ideas:-D

    1. Oh Dena! I'll bet adding the Velveeta would make it creamier. Sounds wonderful! I like the addition of Velveeta and using the sharp cheese, (intensifies the flavor but makes it creamy - YUM!) I'm definitely going to have to try it this way! Thanks for your sweet comment and ideas!

  2. I am a cookbook, clippling, and internet recipe junkie. This is by far the best Mac & Cheese recipe I've ever stolen! Yummy! Sharon Howeth

    1 16 oz. pkg. macaroni noodles, cooked in salted water

    1 pint of heavy whipping cream

    At least 1 lb of medium cheddar cheese

    about 1/2 lb. of muenster cheese

    3 eggs, beaten up in the whipping cream

    about 1/2 stick of butter….butter is better than margarine

    Boil the macaroni until tender. Taste it, and if it’s too salty, just rinse the noodles under running water right in the colander.

    Melt a couple of tablespoons of butter in the bottom of your casserole, and put one layer of noodles in. Layer about 1/2 of the cheddar cheese, muenster cheese and a few pats of butter on this layer. Put another layer of noodles and then another layer of cheese and a few pats of butter. Mix the eggs up with the cream and pour over the entire casserole. Dot with any additional butter on top.

    Bake uncovered at 375 for about 20 minutes and check it. Slide the back of a spoon down one side of the casserole, and it should be congealed….not runny at all. If it’s still runny, continue to bake and check it about every 5 minutes until you get the custardy consistancy. Serve hot….if you wait until the cheese cools off it’s not nearly as good.

    1. OOH! Sharon, that sounds yummy too. That's going on my "try this" list also. I'm so glad the comments consist of sharing the fave method for fixing mac n cheese! Just what I'd hoped for! Thanks for sharing yours

  3. Your recipe sounds really good! I don't have one that is what I'd call delish, but I do remember my Mom's mac 'n' cheese made with Velveeta and milk. Easy peasy, but we loved it. Looks like you have done quite well in building your recipe library!
    I'm here from Katherine's Corner & your newest follower on all places, I think! Growing Old With Grace

    Hugs, GraceinAZ

    1. Hi there Grace! Welcome, and thanks so much for following!!! You make me smile! So, your mom made this on the stove? Not the oven? I'll bet it was creamy and delicious!!! Thanks for your comment, and don't be a stranger!!! Love hearing from ya!


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