When I think about Fall, I think about comfort food. All kinds of comfort food! One meal that always goes over great at our house is my Grandma’s Macaroni & Cheese. It’s made the same way her mother always made it and it’s pretty simple. I think that’s what’s so nice about it. This recipe comes from a time when some of the best dishes were just that. Simple and made with love. As a child this was one of my favorite meals and til this day if our family is going to be eating dinner at Grandma’s she likes to make this Macaroni & Cheese for me! Yum!
This homemade Macaroni & Cheese is not your typical creamy, saucy version. Instead, it’s a good old fashioned, on the farm type recipe that’s got a whole lot of cheesy goodness in it. Sharp Cheddar and Colby Jack Cheeses are cubed and layered on top of perfectly cooked elbow macaroni along with a sprinkle of salt and freshly cracked black pepper on top of each layer.
Once your two layers of macaroni and cheese has reached the top of your casserole dish, beat a few eggs with milk in a small saucepan over medium heat, stirring constantly until warmed. Take that liquid mixture and pour it over your macaroni and cheese layers just until it almost touches the top layer. Then bake it in your hot oven until it’s golden around the edges and nice and bubbly!
I love the first bite of this when it has that crispy cheesy edge along with the soft elbow macaroni all in one. This is a rustic dish that definitely qualifies as comfort food here at our house. We like to serve this with some homemade meatballs, fresh green beans and warm rolls for a delicious dinner.
I had not made this recipe in a while, so it was a very nice surprise when it made an appearance on our dinner table for my family this week. It’s funny how a simple recipe can take you back to a different time and fill your mind and heart with wonderful memories.
If you’re looking for a comforting old fashioned meal this week, give this recipe a try! It’s perfect for the colder weather ahead and I hope you enjoy it as much as we do!
Here’s a little tip: I know this may sound silly, but if you’ve got homemade strawberry jam at home, try a little dollop of it over this warm macaroni & cheese! My grandfather always ate his that way and it’s delicious! There’s something about the sweetness of the cool jam with the saltiness of the hot cheese that’s just sooo good!
Do you have a favorite simple family dinner recipe that’s been handed down throughout the years? I would love to hear about it in the comments! 🙂
Ingredients
- 1 lb. elbow macaroni, cooked al dente and drained (do not rinse)
- 1 lb. Sharp Cheddar cheese, cubed or cut into chunks
- 1/2 lb. Colby Jack cheese, cubed or cut into chunks
- 3 eggs
- 3 cups milk
- salt
- pepper
- butter
Instructions
- Preheat your oven to 350 degrees.
- Cook your macaroni according to the package directions and drain.
- In a large, coated with butter, casserole dish or individual large bowls (oven safe) place a spoonful (using half of the macaroni) of the macaroni to cover the bottom well.
- Sprinkle with salt and freshly cracked pepper and add a few dollops of butter.
- Using half of the cheese, evenly layer the cheese over the macaroni.
- Evenly layer with the remaining macaroni, sprinkle with salt and pepper, layer with the remaining cheese evenly and add a few dollops of butter.
- In a small saucepan, beat your eggs lightly with the milk and warm over medium heat, stirring constantly.
- Evenly pour the milk and egg mixture over the macaroni and cheese until you can see it just starting to reach the top layer of macaroni. You can always add a little more milk if needed.
- Bake in the oven for 45 minutes to 1 hour (the thickness of your casserole dishes will make cooking times vary) or until golden around the edges and bubbly.
- Serve hot from the oven.
- This meal is great as a main dish or as a side with meat and a fresh vegetable.
- Serves 8.
- Enjoy!
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I would really like to try this, it sounds so simple, cheesy and comforting. I really don’t have small individual casserole dishes but also don’t know what you would consider a large casserole to make it in. 9 x 13, 2 or 3 quart? I know baking size can make a big difference.
Thanks for sharing your delicious recipes. Loved hearing about your grandma.
Hi Nancy! I usually make this in a larger casserole dish- mine is a big oval Corningware 4 qt. You can probably make this in 3 qt too, I’ve just never tried. The thickness will matter for cooking time, but it’s easy to check. Just wait until it’s bubbly and golden around the edges. I hope you like this & thanks so much for stopping by with your sweet comments! 🙂