It seems like there are endless recipe variations on macaroni and cheese; however my family is not a big fan of cheese sauce-based macaroni and cheese. It seems to dilute the cheese flavor. This simple but tasty recipe was given to me at a church supper in Terre Haute; it’s old, definitely has German or Jewish (kugel?) roots. The secret is to use a good-quality EXTRA-SHARP Cheddar cheese.
Ingredients
- 2 tablespoons salt
- 2 cups elbow macaroni
- ¼ cup butter, softened (Optional)
- 2 large eggs
- 1 (12 fluid ounce) can evaporated milk
- ½ (14 ounce) can sweetened condensed milk
- 1 ½ pounds extra-sharp Cheddar cheese, shredded
- 1 pinch paprika, or to taste
- ¼ cup butter (Optional)
- ½ cup soft bread crumbs (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
Step 2
Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
Step 3
Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
Step 4
Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
Step 5
Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
Step 6
Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 710 | |
% Daily Value * | |
Total Fat47g | 61% |
Saturated Fat29g | 146% |
Cholesterol188mg | 63% |
Sodium2474mg | 108% |
Total Carbohydrate40g | 15% |
Dietary Fiber1g | 4% |
Total Sugars20g | |
Protein32g | |
Vitamin C2mg | 8% |
Calcium828mg | 64% |
Iron2mg | 11% |
Potassium402mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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