Baked Macaroni and Cheese

Posted by Amy on February 16, 2007

Wow, here in the East Coast of Canada we've been hit with a big snowstorm; many schools and businesses in my town are closed today. Days like this are for comfort food; food that you eat wrapped in a blanket watching the snow and wind from behind glass.

Years ago I took a trip to Georgia and got to savour some very rich and heavy southern foods. In one particular restaurant macaroni and cheese was listed as a side dish. I don't know how I even ate one bite after filling up on cornbread and fried chicken, but that lowly mac and cheese was one of my favorite dishes of the whole trip. It was compact and gooey, not as saucy as any macaroni I had ever eaten, and a far cry from the orange boxed stuff! It took me a while to track down a recipe that replicated the flavours and textures I remembered, but after a few minor changes I have "the best ever" macaroni and cheese recipe. This is the ultimate in comfort food; don't just trust me, try it yourself.

Baked Macaroni and Cheese
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 6 servings

1 teaspoon salt
water
1 1/2 cups uncooked macaroni noodles
4 cups sharp cheddar cheese, shredded
2 eggs, beaten
2 cups milk
1 teaspoon finely chopped onion
1/4 teaspoon pepper
1/4 cup cornflake or breadcrumbs

Add salt to a large pot of water and bring to a boil. Add macaroni; cook, uncovered, about 6 minutes. Noodles should be almost tender.

Preheat oven to 350 degrees.

Grease a 9x9 square casserole dish. Cover the bottom of the casserole dish with half the macaroni. Sprinkle half the cheese mixture over the macaroni. Repeat the layers with the remaining noodles and cheese.

Combine the eggs, milk, onion, and pepper. Pour over the macaroni and cheese. Sprinkle the cornflake crumbs on the top of the casserole.

Now, set the casserole dish inside a larger casserole dish or pan. Add water to the larger pan so that your macaroni and cheese casserole dish is sitting in the water.

Bake uncovered for 45 minutes to an hour. Let cool 10 minutes before serving.

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[ READER COMMENTS ]

1. 1

   Peter Jones said:

   Excellent recipe. Have also used with three different cheeses, Chedar, asiago and grated parmesan-variations on a theme!

   Posted at 09:23 PM, on July 4 2008

1. 2

   katie said:

   Hello from the UK
   I read in your instructions 'add the cheese mixture', am I being pedantic by pointing this out, do you mean just the cheddar cheese, or is there something missing from the list of ingredients?

   Posted at 04:21 AM, on August 6 2008

1. 3

   Karin said:

   From the West Coast to the East Coast, Thank you for this simple but very delicious recipe.
   I have to admit I used the packages before, but never again.
   Greetings from B.C.
   Karin

   Posted at 04:38 PM, on September 4 2008

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