A make-ahead mac and cheese recipe perfect for weeknight dinner or a special occasion
This macaroni and cheese casserole is of the sliceable type, made with eggs, milk and a generous amount of sharp cheddar cheese. The recipe was originally submitted to Southern Kitchen by reader Karen Everhart and was featured in Saving Southern Recipes.
If you’d like, you can cook the noodles and assemble the casserole (minus the milk mixture) ahead of time and refrigerate until needed. That makes it easy enough to serve for a weeknight dinner, and delicious enough for a holiday table.
Old-Fashioned Macaroni and Cheese Casserole
Serves: 8 to 10
Hands On Time: 20 minutes
Total Time: 1 hour and 20 minutes
- 1 pound wide egg noodles
- 1 1/2 pounds sharp cheddar cheese
- 4 cups whole milk
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 8 tablespoons unsalted butter, cubed, plus more as desired
Heat the oven to 350 degrees.
Bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just al dente, 5 to 6 minutes. Drain and rinse with cold water. Drain well.
Meanwhile, grate one pound of the cheese on the large holes of a box grater. Thinly slice the remaining cheese.
In a large bowl, whisk together the milk and the eggs. Season generously with salt and pepper.
Spread half of the cooked noodles evenly across the bottom of a 9- by 13-inch baking dish. Top with half of the grated cheese and half of the butter, distributing both evenly across the noodles. Repeat with the remaining noodles, grated cheese and butter. Pour the milk mixture over the noodles; it should come close to the top of the noodles. Lay the sliced cheese evenly across the top of the noodles.
Place the baking dish on a rimmed baking sheet and bake until the filling is bubbling and the top layer of cheese is just starting to brown, about 45 minutes. Let rest for at least 15 minutes before serving.