When I was a child my mother would make homemade macaroni and cheese a few times a month. We almost never had boxed macaroni and cheese until I was in high school. To me, macaroni and cheese was always a custard like dish unless it came from a box and then it was liquidy. I never knew there was creamy macaroni and cheese until I went away to college.
My children love creamy macaroni and cheese but I still love the custardy macaroni and cheese I remember. The kids like this one too. I like that I can make it when I have some free time and then bake it when I am ready to make dinner.
This dish was made early in the morning and then put in the oven to bake at 5:30 pm.
Just like I remembered it. This is a thick, hearty, comfort-food dish that warms me inside just thinking about it. I love that it evokes all the memories of being a kid. Both of my children like this dish and ask for it on occasion.
I served this dish with mixed vegetables and a side salad.
For my mostly gluten-free son I made a 1/2 batch for him using his gluten-free noodles and gluten-free flour mix.
Traditional Macaroni & Cheese
- 1 (16 oz) box elbow macaroni
- 2 large eggs, beaten
- 1/4 cup flour
- 8 oz. sharp cheddar cheese, shredded
- 8 oz. Monterey jack cheese, shredded
- 4 oz. mozzarella cheese, shredded
- 1/2 cup butter, melted
- 1 1/2 cups half and half
- salt and pepper
- Preheat oven to 350 degrees. Prepare a 13 x 9 casserole dish with non-stick spray.
- Cook macaroni according to package directions until al dente. Drain and return macaroni to the pan it was cooked in.
- Add melted butter, half and half, a healthy dose of black pepper, salt and cheeses to the macaroni. Stir well until all cheese has melted. You may need to return pan to burner and heat a bit until all the cheese has melted.
- Remove pan from heat and add the two beaten eggs (to avoid scrambled eggs make sure the pan is not too hot and the eggs are well beaten) and flour. Mix well.
- Pour mixture into prepared dish. If not baking immediately cover with aluminum foil and refrigerate until time to bake.
- Place uncovered pan in oven to bake for 40-45 minutes. Center will be set and warm and the top should be golden brown.
- Remove pan from oven and allow to set 3-5 minutes before serving.