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Baked Macaroni and Cheese Recipe

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This recipe for Baked Macaroni and Cheese, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jewell Dean Bundy Taylor
Added: Thursday, May 1, 2008


6 c. water
1 Tbsp. plus 1 tsp. salt (divided use)
2 c. elbow macaroni
1/4 c. plus 2 Tbsp. butter, softened

2 large eggs
2 c. evaporated milk
2 dashes Tabasco Sauce
1 lb. extra-sharp cheddar cheese, grated
1/2 c. grated American cheese
1/2 tsp. paprika


In a heavy saucepan bring to a boil the water and 1 tablespoon salt. Slowly stir in the macaroni. Boil for 12 minutes, stirring constantly.

The macaroni should be firm but tender. Drain the macaroni in a colander and rinse with a little cold water. Drain. Toss the macaroni with butter and set aside.

In a small bowl, beat the eggs until light yellow. Add the milk, remaining salt and Tabasco Sauce. Set aside.

Mix cheddar cheese and American cheese. In a large buttered casserole dish, alternate layers of cooked macaroni with layers of the mixed cheese, ending with the cheeses on top.

Pour egg mixture slowly and evenly over the macaroni and cheese. Sprinkle with paprika.

Bake at 350 for 30 to 40 minutes, until the custard is set and the top is bubbly and golden brown.

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