Church Supper Macaroni and Cheese

Church Supper Macaroni and Cheese

It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it's old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.

Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
710 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
Step 2
Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
Step 3
Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
Step 4
Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
Step 5
Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
Step 6
Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.
Church Supper Macaroni and Cheese
Church Supper Macaroni and Cheese
Church Supper Macaroni and Cheese
Church Supper Macaroni and Cheese

Ingredients

  • 1 (12 fluid ounce) can evaporated milk
  • 2 large eggs
  • ½ (14 ounce) can sweetened condensed milk
  • 2 tablespoons salt
  • ¼ cup butter, softened (Optional)
  • 2 cups elbow macaroni
  • 1 pinch paprika, or to taste
  • ¼ cup butter (Optional)
  • 1 ½ pounds extra-sharp Cheddar cheese, shredded
  • ½ cup soft bread crumbs (Optional)

Categories

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