Church Supper Macaroni and Cheese

Church Supper Macaroni and Cheese 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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 55 mins

    TOTAL : 1 hr 15 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.

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  • 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.

  • Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.

  • 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.

  • 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.

  • Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Per Serving: 710 calories; protein 31.7g; carbohydrates 40.4g; fat 47.2g; cholesterol 188.4mg; sodium 2473.9mg.