Church Supper Macaroni and Cheese

Church Supper Macaroni and Cheese

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
garlic_in_a_windmill
Recipe by  garlic_in_a_windmill

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (3)

Rate This Recipe
Mi ~ (a PRO at) Being Mi
3

Mi ~ (a PRO at) Being Mi

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 this, as it gave it a very sweet flavor that was overpowering for us. For those that like a sweeter mac n cheese, this would be a good recipe to try. Thanks for sharing, garlic_in_a_windmill!

itsstillme2007
1

itsstillme2007

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 a little less butter. My husband wants me try it again but next time using a four cheese blend with some pepper jack. We are definitely adding this to our family recipe book.

Diana
0

Diana

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 710 cal
  • 35%
  • Fat
  • 47.2 g
  • 73%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 195 mg
  • 65%
  • Sodium
  • 2474 mg
  • 99%

Based on a 2,000 calorie diet

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