Description
Extra cheesy, extra comforting four ingredient baked macaroni and cheese. My family’s favorite recipe growing up, and the perfect side for any holiday or special gathering. It doesn’t get any easier than this!
Ingredients
Scale
- 1 pound elbow macaroni cooked in salted water according to package directions and drained (do not rinse)
- 3 large eggs
- 1 1/2 cups 2% milk
- 16 ounce block of sharp or extra sharp cheddar cheese (I like to buy one 8 ounce package of each)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish and fill it with the cooked elbow macaroni.
- Use the large holes of a box grater to shred all of your cheese.
- Whisk the eggs and pour them into the dish along with the 2% milk.
- Add the salt and pepper and stir it all to combine.
- Stir in all but about 3/4 cups of the shredded cheese and mix well.
- Use the remaining 3/4 cups of cheese to top the macaroni.
- Cover the dish with aluminum foil and bake for 45 minutes, removing the foil with 5 to 10 minutes left to bake.
Notes
- You can substitute pre-shredded cheese, but I prefer to shred my own from whole blocks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sides
- Method: Baked
- Cuisine: Southern
Keywords: macaroni, cheese, baked
