Macaroni & Cheese, recipes

Grandma’s Macaroni & Cheese Casserole

Since I was a young child, I remember looking forward to my favorite holiday meal. My Grandma always made her traditional New Year’s Day spread. She had a big ham which is meant to bring good fortune, cabbage rolls to ensure paper money, and black-eyed peas to represent coinage. 

Being a finicky eater, I had to force myself to eat a bite of cabbage so that I wouldn’t miss out on any money coming my way! The one thing I couldn’t wait for was Grandma’s Macaroni and Cheese Casserole. I was lucky to get her recipe in 1998, and I found it just the other day. 

Tonight I made my Grandma’s Macaroni and Cheese in her oven; priceless.

I prepare my spaghetti noodles according to the instructions on the package and add salt to the pot while it’s boiling. Meanwhile, grease a 9 x 13 pan or casserole dish with butter. I find it best to use real butter in this dish; not low fat butter or even margarine. The flavor is much better, and the crust is crunchier when using butter. Preheat the oven to 400 degrees.

Drain the noodles, return to the pot, and add half of cheese (9 oz) and butter. Over a low fire, mix until the cheese melts. In a mixing bowl, whisk together egg and flour then add milk and stir together. Add this mixture, parmesan cheese, and salt to the noodles and in a folding manner, cook until well blended and cheese is melted throughout.

I spoon the contents of the pot into the buttered casserole dish and spread evenly. Sprinkle remaining cheese over the top, making sure to cover the noodles. Bake at 400 to 425 degrees for 30 minutes or until cheese is brown.

I baked mine at 425 degrees like Grandma’s recipe specified and after 20 minutes the cheese was brown. I find that letting it cook for 30 minutes allows time for the inside to come together. Next time I will set the oven to 400 degrees so that my cheese doesn’t brown too fast. 

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I love the crunchy cheese crust that forms around edges! Nomenom!!!

WHAT YOU WILL NEED: (what I used)

  • 18 oz shredded Mild Cheddar Cheese
  • 16 oz package Spaghetti Noodles
  • 1/2 stick Butter
  • 2 tbsp Flour
  • 1 Egg
  • 1/2 cup Evaporated Milk + 1/2 cup Water
  • 2 tbsp Parmesan Cheese
  • Salt, to taste

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