Mac and Cheese
This beloved family recipe comes from Grandma’s kitchen and is rich, cheesy, and soul-satisfying. With layers of tender pasta and melty Cheddar, it’s a dish you’ll find yourself craving all year round.
Ingredients
1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1½ cups milk
5 large eggs (or more, to taste)
1 tablespoon yellow mustard
Ground black pepper, to taste
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Instructions
Preheat your oven to 300°F (150°C).
Cook the macaroni: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8 minutes. Drain and set aside.
Layer the dish: In a large 5-quart baking dish, add a layer of cooked macaroni followed by a generous layer of sliced Cheddar. Repeat the layers until all ingredients are used, ending with a thick cheese layer on top.
Mix the custard: In a bowl, whisk together the milk, eggs, and mustard until smooth. Carefully pour this mixture evenly over the macaroni and cheese layers, ensuring it soaks throughout.
Bake for 20 to 25 minutes, just until the cheese is melted and bubbly but not browned or crispy around the edges.
Season with freshly ground black pepper before serving.
- Pro Tip
For even creamier mac and cheese, let it rest for 10–15 minutes after baking. This allows the custard to fully set and gives each slice a perfect, scoopable texture. You can also mix in a handful of extra-sharp cheddar for a deeper flavor boost.
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