Deliciousness like you’ve never known. We started making this macaroni and cheese for Thanksgiving 20 or so years ago and it has been a Thanksgiving staple since.
This cheese crust macaroni and cheese is a family favorite and it goes a long way. It can be a side dish or a main dish or a breakfast or a midnight snack…
So I will eat it in a box
and I will eat it with a fox
and I will eat it in a house
and I will eat it with a mouse
and I will eat it here and there
Say! I will eat it ANYWHERE!
I have many young children.
What you need:
Rectangle baking dish
2 lbs macaroni noodles
1/4 cup butter
3 eggs
1 tsp salt
1 small can evaporated milk (not sweetened condensed milk. We made a mistake once.)
2 lbs chedder cheese. Plus more maybe. Go ahead and plan on 3 lbs. Seriously.
Cook your noodles as instructed on the box. Drain them and add your butter and about atleast a pound of cheese, shredded or diced. Stir it like you mean it, allowing the cheese to get good and melty and the noodles to cool for a bit. Next you’ll want to add your eggs and evaporated milk. Throw some salt in there too.
Here is where I should really post a picture because it’s hard to explain this next part without showing you. I’ll try to remember to snap a photo the next time I make this.
What you’ll want to do is grease your baking pan with butter. Grease it good, then you’ll take sliced cheese and stick it all over the inside of a greased dish, up on the sides too. Make sure the entire dish is layered with cheese. Then pour your macaroni mix into the dish and layer the top with more slices of chedder cheese.
Bake this concoction at 375 for 1 hour and serve it up with some salt and a glass of coke. Or whatever drink you like. If you don’t want your cheese to be too crusty on top you can cover it loosely with foil until the last 10 minutes of baking time.
Tags: Ben, Gabe, Jesse, Joe, Kait, Lucy, Matthew, Mel, Rabbit, Sam