Church Supper Macaroni and Cheese

Church Supper Macaroni and Cheese

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"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."
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Ingredients

1 h 15 m servings 710 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 47.2 g
  • 73%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 2474 mg
  • 99%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
  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.
  3. Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
  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.
  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.
  6. Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use...

Most helpful critical review

I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in th...

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I hate to be the first reviewer and give this such a poor rating, but this particular recipe was just not a good match for me or my family. We did not care for the sweetend condensed milk in th...

My husband and I absolutely loved this recipe. The dish does have a sweet taste but that is what makes it unique from all other mac & cheese recipes. The only thing I would do differently is use...

Great southern recipe! Didn't use sweet condensed milk but otherwise great!

I love this mac n cheese recipe and this is gonna be my go-to recipe from now on! I read some of the other reviews stating that this mac n cheese is too sweet, and it does have a hint of sweetne...

Was amazing without the condensed milk though. This was my first homemade Mac and cheese recipe and I didn't have the condensed milk and it came out amazing!

Way to sweet. Didn't taste anything like mac n cheese. I only used about 1lb of cheese which was plenty. I won't be making this again.

it was good but yes to sweet. next time I will use white milk instead of sweet condensed milk.

I'm only going to give this recipe two stars. My eggs separated, and the cooking time over-browned my top. That said, the pan was cleaned out when I picked it up at the end of the potluck, so th...

I used one pound of sharp cheddar and 8 oz of blue cheese. It was very rich tasting and a hit for my family. Very easy to make.

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