Recipe by LAURA67
"This is my grandmother's macaroni and cheese. It is best when cooked in a clay baking dish at 425 degrees F (220 degrees C) for 1 hour."
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1 1/2 cups
shredded Cheddar cheese
hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste
Tasty! Hubby thought it was a little dry, but I thought it was fine. I had some leftover ditalini in the fridge, so I just used that, which made this so quick to put together. I did use shredded light velveeta, b/c I have no luck w/ cheddar melting good for me. I topped it w/ some shredded cheddar and panko. I would make this again! Thanks for sharing. :)
Teenage daughter said it was too dry. will continue to look for a nice, creamy version.
My family thought this mac n cheese recipe was awesome! I haven't found one they like, so this is amazing. I did add a little more milk and low fat cheese to make it a little creamier, but other than that, it was perfect! Thank you for submitting it!
I made this last night and WOW is it good!! Never would have thought that mustard and hot pepper sauce would add such punch!
The only change I made was to toss the pasta in fried butter with garlic (to add a bit more flavour to the noodles) and I topped with bread crumbs / sliced tomatoes / parm. cheese / salt & pepper.
One thing I have a problem with is with the cheese and how it stays in shredded "strips" in the casserole... next time I will pre melt the cheese so it is smooth and creamy before adding to the noodles.
I added diced honey baked turkey ham and added a little garlic salt to taste. I used shells instead of elbows and it works just fine. My family loved it and the smell is really great
I doubled the recipe and used more milk for a creamier taste and substituted in honey mustard instead and also used slightly more cheese and baked for thirty min. Hands down best Mac and cheese!
I found the recipe subpar. I was looking forward to splurging, calorie wise, by having a creamy, cheesy, and overall delicious macaroni and cheese. However, sadly that is not what this recipe proffered. The macaroni and cheese was dry and not creamy by any means. My significant other liked the flavor, but agreed it was not what he had in mind. If I make it again, which is highly unlikely, I may not include the eggs. **Please note I did increase the serving size (increased it to 12) and that may have contributed to the lacking outcome.
This was a great recipe! Everyone at the table loved this homemade version of mac and cheese! I had thought I had mustard in the refrigerator but I didn't, so I compromised and use some honey mustard (haha) and everyone said it gave the dish just a slight sweet taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmother's Macaroni and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 150
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This classic, hearty mac and cheese is super simple and really tasty.
A buttery cracker topping and rich cheese sauce make it a family favorite.
This is homemade mac 'n cheese just like grandma used to make.