A very simple version of macaroni and cheese, this recipe makes a tasty and filling side to a casual dinner with friends or a family meal.
I loved this recipe, however I did make a couple of minor modifications. First, I used 4T of butter, and 3.5c of cheese. Second, I warmed/melted cheese into the milk/egg mixture on medium heat while cooking the macaroni. Third, I put a layer of Italian Bread Crumbs on top of dish and covered for 15 minutes while baking. Uncovered it for the last 15 minutes then stirred in the bread crumbs before serving. - 07 Mar 2007 (Review from Allrecipes USA and Canada)
I made this recipe exactly as written for a party. I was kinda embarrassed about it. There wasn't enough cheese in it, it came out really dry and hard on top, and exactly how much salt and pepper should I put in it? I didn't know how much I should put in, I put in a little bit - and it was bland. I was scared I would put in too much if I kept adding more. The cheese mixture wasn't creamy, but more curdy like others had mentioned. It's a good base recipe, but next time I will add more cheese, re-guesstimate how much salt to add, and cover it while baking to help prevent that rock-hard layer of pasta on top, then maybe brown it under the broiler quickly. Leaving the oven on bake to brown dried it out, I think. - 17 May 2004 (Review from Allrecipes USA and Canada)
I have used this recipe forever and a day. My mom taught me this when I first started to cook as a kid. The only difference is We layer it... macaroni, season lightly,cheese, then repeating steps until macaroni is finished and end by topping with cheese. Then we pour milk and egg mixture over the macaroni and cheese. Sometimes I use a few other cheeses besides just cheddar. - 20 May 2008 (Review from Allrecipes USA and Canada)