Recipe by TARASMOMMEE
"This wonderful pie is a variation of macaroni and cheese."
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shredded Cheddar cheese
This is the same recipe we've used forever. However, I did cut back on the amount of macaroni...32 oz. is waaay too many noodles; using 16 oz. is better, still get good results with 8 oz. and cut back on milk to 2 cups and eggs to 2 and you still get a good sized casserole. We like the top crusty, so I always add extra cheese on top. Also use sharp or extra sharp cheese for more flavor.
This recipe was too bland. It needs more salt, a little pepper, and needs to be covered when cooked because the noodles were really hard on top.
I thought this was very good, but I did make quite an alteration. I only used 16 oz of macaroni. I thought that was still too much. When I make it again, I will use only 12 oz of macaroni, keeping all the other measurements the same, in order to get the amount of custard and cheese that I like. I also added paprika and minced dried onion for flavor.
I have been making this for a couple of years now. My family loves it. When it comes to making homemade macaroni and cheese this recipee can't be beat. I do however make one small adjustment because I am a cheese lover. I substitute Cracker Barrel sharp cheese instead of cheddar. It is easy and tastes great! Don't let the eggs scare you it is great:-)
i took other reviewer's advice, reducing the noodles and adding spices. made a wonderful comforting dish! i added fresh garlic, pepper, salt, dried minced onion and red pepper on top of the noodles before the cheese. I also covered the dish with foil for the first 40 minutes of cooking.
I used just regular cheddar, which I think is one of the reasons this dish lacked a lot of flavor. It was a little bland, but I can see with some really great extra sharp cheddar & some other "add ins" that your family likes,this could be a home run. I can see this being a very "kid friendly" meal too. And super easy to prepare. Next time I prepare this dish I will spice it up with some red pepper flakes on only make 20-24 oz. of pasta...I had tons of noodles left over.
This is a great base recipe to allow your culinary skills to be put to the test. Angel hair pasta is about the only pasta I can digest, so that is what I used. I broke it into small pieces and boiled it in chicken broth to add flavor and to the milk and egg mixture I added approx. 2 Tbs Ranch dressing, 2 teas. chives and approx. 3/4 teas. Dominant One from Marion Kay spices. I also substitued 4 cheese Mexican mix for the cheddar because that's all I had. I didn't taste it before I put it on the table and watched for hubby's reaction. He absolutely loved it, went back for seconds and said it's a keeper recipe. I tasted it and knew it was next in line for a potluck dinner! Very tasty, just perfect! Thanks for posting!
This was a very good recipe. My kids really enjoyed it. However, I did cut back on the macaroni, 32oz is way too much. I still used the 3 cups of milk and 3 cups of cheese which made it a little creamier. I also used salt because it is very bland with it. I will make it again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 225
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