This baked macaroni recipe is different from any I’ve tried before. I heard Kellie Rasberry talking on the radio one morning about her Mama’s macaroni and cheese and how everyone loves it when she brings some for a party. So once she said she would post it online I had to check it out for myself.
I loved it! Never tried a macaroni and cheese with eggs before. It came out so cheesy and delicious, I’m definitely making a batch again soon.
I added some crumbled crackers on top in lieu of breadcrumbs. Yummmm.
16 oz. macaroni noodles, cooked in salted water
1 pound of medium cheddar cheese
1/2 pound of Muenster
1 pint of heavy whipping cream
1/2 stick of butter (not margarine)
Boil the macaroni until tender.
Melt a couple of tablespoons of butter in the bottom of a large casserole dish, and then cover the bottom with one layer of macaroni. Layer with slices of cheddar and muenster and then add a few pats of butter on top. Add another layer of noodles, more cheese, and a few more pats of butter. Beat the eggs in the whipping cream and pour it over the entire casserole. Dot with any additional butter on top.
Bake at 375 degrees F for about 20-25 minutes. Check to see if it’s done by sliding the back of a spoon down one side of the casserole. It should be congealed, not runny. If it’s still runny, continue to bake it and check every 5 minutes until you get that custardy consistency. Serve it hot because it’s not nearly as good if you let the cheese cool too much.