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Mack and cheese Recipe

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This recipe for Mack and cheese, by , is from The Harrelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeffrey B Rogers


1 or 2 pounds elbow Macaroni
1 pound sharp cheddar cheese
1 pound mozzarella cheese
1 pound Monterey Jack cheese
grated Parmesan cheese
Pecorino Romano cheese
1 1/2 sticks Land O Lakes salted butter
3 cups whole milk
Four large eggs
4 teaspoon sea salt
3 teaspoons white sugar
dried basil
Hungarian paprika
tablespoon extra virgin olive oil

1. Great youíre sharp cheddar, mozzarella and Monterey Jack cheese .keep them separated
2.Bring a pot of water to boil and then add 1 teaspoon of sea salt at 3 tablespoons extra virgin olive oil
3. Add the elbow macaroni to the bowling water and stir frequently so that it does not stick together do not cook your macaroni until it is soggy cook it until itís just shot if al dente when your macaroni is al dente it is still a little bite and chew to it.This is good because it will cook father when you put the dish in the oven the size of the dish will determine how much macaroni you need for my 3 quart cast iron Dutch oven 1 pound was enough
4.Drain the macaroni and add about 3/4 stick of butter cut into cubes and stir until melted.
5.Set macaroni aside and allow it to call for 20 minutes or so
6.If Cooking in cast iron preheat your oven to 375į if cooking and glass preheat to 4007.
7.Generously coat the dish you are using with butter
8. Begin to build your macaroni and cheese at a single layer of macaroni at a light layer of mozzarella then sharp cheddar and Monterey Jack cheese always do the sharp cheddar second because of the contrasting colors with the white cheeses it makes it easier to see where youíve been when spreading the last white cheese
9.After the layer of cheese and sprinkle with a very small amount of dried basil
10.Repeat add a layer of macaroni followed by a layer of mozzarella sharp cheddar and Monterey Jack cheese follow again with the Basil
11.Repeat one last time on this last layer presentation liar you want to the cheese To be a little more mixed you donít want all of the white cheeses on top should be a nice mix so kind of alternate your cheeses so that the top looks mixed not all one color
12. Sprinkle on one last spray layer of dried basil
13.Then on the top only sprinkle a light layer of pecorino Romano cheese
14Top the dish off with a ultra light layer of Hungarian pepper a cup for color use a shaker so you donít get
15.In a blender combine 3 cups of milk for eggs 3 teaspoon sea salt and 3 teaspoons of white sugar land for about 15 seconds how much of this you will need to make will depend on how large of a dish you were using
16.Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that it does not disturb your layer of The cheeses. keep an eye on the edge of the dish and fill just below the top layer of macaroni the cheese should mound above the macaroni and milk egg mixture
17.Cover the dish with a lid or full and put in the oven for 30 minutes
18. After 30 minutes remove lid or foil and cook an additional 30 minutes keep an eye on that for the last 10 minutes so that you donít scorch the top the top should just be lightly browned if the top against to get too brown put the lid back on It does need the full hour in the oven
19.After your macaroni and cheese has cooked for 1 Hour test center for doneness this should be relatively firm not soupy or runny insert something like a bamboo skewer into the center of the dish all the way to the bottom if a runny liquid is released your dish is not done cover and put back in oven for additional 10 minutes and then check it again. Time will vary on this dish depending on what you cook it in deeper dishes take longer to cook
20.Allow the dish to rest for 10 minutes or so before




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