Thursday, February 13, 2014

Traditional Southern Mac and Cheese Casserole

(15 minutes preparation; 45 minutes cooking)

  • 2 cups dry macaroni cooked al dente
  • 2 cups milk
  • 2 eggs
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup coarsely crushed saltine crackers
  • 2 T unsalted butter
  • Dash of salt
  • Cooking oil spray

Pre-heat oven to 400. Generously coat casserole dish with cooking oil spray.

Cook macaroni. I use a Fasta Pasta cooker (http://www.fastapastacooker.com/). If so, cook in the microwave on high for 10 minutes. Stir and cook for 5 minutes more. Drain promptly. Do not cool pasta for casserole.

While macaroni is cooking, beat two eggs. Add milk and salt and mix well.

Add 1/3 layer of macaroni to casserole dish. Spread 1 cup cheese on top. Continue with two more layers of each. Do not stir. Pour egg and milk mixture over the dish. You should see just a bit of liquid at the top when you are done.

Add crushed crackers on top and dot with the butter.

Bake uncovered in the center of the oven for 45 minutes. Remove and let cool for 15 minutes.