Church Supper Macaroni and Cheese

Church Supper Macaroni and Cheese

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"It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese."


1 h 15 m servings 710 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 2474 mg
  • 99%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
  2. Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
  3. Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
  4. Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
  5. Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
  6. Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.
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  1. 9 Ratings


I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in th...

My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use...

Great southern recipe! Didn't use sweet condensed milk but otherwise great!

Was amazing without the condensed milk though. This was my first homemade Mac and cheese recipe and I didn't have the condensed milk and it came out amazing!

Way to sweet. Didn't taste anything like mac n cheese. I only used about 1lb of cheese which was plenty. I won't be making this again.

I love this mac n cheese recipe and this is gonna be my go-to recipe from now on! I read some of the other reviews stating that this mac n cheese is too sweet, and it does have a hint of sweetne...

I used one pound of sharp cheddar and 8 oz of blue cheese. It was very rich tasting and a hit for my family. Very easy to make.

Too sweet! Doesn't really taste like Mac and Cheese. My family was disappointed.

This was an awesome twist on an old classic. I added a dash of nutmeg and some red pepper flakes to the milk sauce which complemented the sweetness. I also used a larger macaroni pasta.