Mama’s Baked Macaroni and Cheese

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Everyone seems to have their favorite macaroni and cheese, whether it’s the one you can get at Kentucky Fried Chicken or the kind your Aunt Sissy used to make every Thanksgiving. There’s the kind that Kraft sells in the box, too (it’s great in a pinch and reminds me of grade school when my parents went out and the babysitter fed us dinner), and the frozen creamy one Stouffer’s has been selling for ions. I even dig the recipe Cracker Barrel serves and I make sure to order it every time.

All of those are good in their own way, but I’m partial to my mom’s! No surprise there.

Who doesn’t love to be reminded of homecooked meals the way it was done when we were growing up?

Now, there’s nothing wrong with the creamy, rich variety that you make with a cheese sauce on the stove — I can totally get into those (hence my fondness for the side dish at KFC or the one Gordon Ramsey makes). 

But this isn’t that.

This is a baked version that yields a delightful crispy, crunchy top layer that always reminds me of the Easter ham dinners my mom served every year. (I mean, who can enjoy a ham dinner without macaroni and cheese on the plate, I ask you? Not me.)

Nine times out of ten, I make this recipe exactly as written below, with just sharp cheddar cheese as the base, but every now and again I experiment with multiple cheeses, especially if I have some on hand that I need to use up. I’m partial to adding some Gruyère for its nutty flavor; Monterey Jack for an extra buttery taste; perhaps a little mozzarella for some extra gooeyness; and/or some chunks of cream cheese for a special surprise.

But sharp cheddar is my favorite, along with the parmesan crust on top.

I’ve also been known to add some cayenne pepper to the egg and milk mixture for an extra kick. Feel free to experiment when it comes to spice and heat.

When it comes to the cheese though, I ALWAYS suggest you buy a block and grate or shred it yourself to avoid the cellulose the manufacturers add to pre-grated and shredded cheese. They do that to prevent it from sticking together in the bag, but doing it yourself allows for a better melting process (I think it tastes better, too. Less chemicals is always a good thing.) I also like to take the cheese out of the refrigerator about an hour before I grate it.

When it comes to the pasta, elbow macaroni is what my mother and I usually use (Barilla is my usual brand), but sometimes I’ll use small shells, farfalle, or even fusilli if I have them on hand.

For the casserole dish, almost anything will work. I tend to use either my 2.5 quart CorningWare dish because I like to keep the leftovers in it because of its glass lid. But, I also tend to pull out my 3 quart glass Pyrex every now and again because it’s more shallow, allowing for a larger area of crispy, crunchy top layer that I love so much.

And just last week, I made individual-sized versions for the two of us with two of my 6” cast iron skillets. That was fun, but remember that those suckers get lightening hot, so you need to warn your diners, and have something to set them on so you don’t ruin your table.

Mama’s baked mac and cheese comes together pretty quickly and it’s always been a hit at Easter and Thanksgiving dinners in our family, but you can make it to accompany virtually any meal. It also heats up rather well in the oven (add a touch of milk before you put it in the oven, covered, if it seems to dry) or in the microwave.

Enjoy!

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MAMA’S BAKED MAC & CHEESE

Prep: 10 minutes / Cook: 75 minutes

Ingredients:

• 1lb. Elbow Macaroni
• Cooking Spray
• 4 cups Grated Sharp Cheddar Cheese
• 2 Eggs
• ¼ to ½ cup Milk
• Salt
• Pepper
• Plain Bread Crumbs
• Grated Parmesan Cheese
• Butter

Steps:

1. Preheat oven to 375º F (190º C).
2. Coat the backing dish* with cooking spray or butter. 
3. Boil the macaroni according to package directions, al dente if you prefer. Then drain.
4. Grate cheeses; do not combine (You can use pre-shredded or grated cheese, but off the block is better.)
5. Beat the eggs with milk, salt, and pepper in a separate dish. (I use a glass measuring cup for easy pouring.)
6. I usually do 3 layers of macaroni and cheddar cheese (start with the mac).
7. Pour egg mixture evenly over the top.
8. Scatter a thin layer of bread crumbs, then a thin layer of parmesan over the entire top.
9. Dot with pats of sliced butter.
10. Bake, uncovered, for about an hour until golden brown.

* I alternat between a 2.5 quart CorningWare casserole dish (I like to store leftovers in the refrigerator using it’s glass lid) and a shallower, 3 quart Pyrex glass baking dish for a larger crunchy top layer.

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