Mom’s Baked Macaroni and Cheese
(Which is Pretty Much a Casserole)
I’ve spent the last 10 years learning how to cook this dish the way my mom did when I was a kid. It was my first favorite food in the whole world (that I can remember). The only problem is… my mom does not measure anything! I mean, unless she’s baking a cake or a pie, it’s always just a little bit of this and that. Well, it is truly my pleasure to share this recipe with the world; especially after a few dozen failed attempts over the years. Please enjoy my mom’s famous baked macaroni and cheese!
All Cheeses are not Created Equally. Use This.
And as Always… Please Pin & Share the Love!
Mom's Baked Macaroni and Cheese
I've spent the last 10 years learning to cook this baked macaroni and cheese the way my mom did when I was a kid. My first favorite food! You're Welcome.
- 1 lb elbow macaroni
- 1/2 cup butter
- 6 large eggs
- 24 oz. evaporated milk
- 1 Tbsp Lawry’s seasoned salt
- 1 tsp black pepper
- 2 lbs Kraft medium cheddar cheese ½ cubed, ½ medium sliced
Cook pasta to an al dente texture in very salty water, usually about 7 minutes. Do not fully cook them since they will cook more later in the oven.
Meanwhile - in a large mixing bowl, whisk together eggs, milk, seasoned salt, and pepper. Set aside.
Preheat oven to 325 degrees.
Drain pasta in a colander, then return to pot. While still hot, add stick of butter and mix until completely melted.
Return pot to stove over medium heat. Add cubed cheese and mix until partially melted. Remove from heat.
Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Then pour into 13x9 glass casserole dish.
Bake for 15 minutes. Then remove from oven and gently mix well. Top completely with an even layer of sliced cheddar.
Return to oven and bake for about 15 more minutes. Note: the only thing that needs to cook are the eggs, so resist the urge to overcook.
Remove from oven and let rest for at least 15 minutes (or more) before serving. Enjoy!