This is probably the simplest homemade mac and cheese recipe out there. It’s more like a cheese strata–with macaroni standing in for the bread. A bonus: while aged cheese dooesn’t melt smoothly in other mac and cheese recipes, in this recipe aged cheese works great. Here’s the recipe, courtesy of Deena:

3 cups macaroni
12 oz. cheddar cheese, shredded
3 cups milk
3 whole eggs
1 1/4 t salt
1/4 teaspoon cayenne pepper
Pepper to taste

Preheat oven to 350 degrees. Cook macaroni according to package directions and drain. In a 9×13” casserole, make three layers each of pasta and cheese, beginning with pasta and ending with cheese. Lightly beat the eggs in a large bowl. Add 2 1/2 cups milk and season with salt, cayenne, and pepper. Pour over casserole. If egg and milk mixture does not reach the top of the pasta, add extra 1/2 cup milk. Cover with foil and bake 45 minutes or until the eggs are almost set. Remove from oven, uncover, sprinkle with the rest of the cheese and return to oven until cheese is nicely browned. Allow to cool slightly before serving.

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