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Sweet Maa's Macaroni and Cheese Casserole

Source of Recipe

From "Crazy for Casseroles" by James Villas


Recipe Introduction

"No, macaroni and cheese was not created by the Kraft food company in the 1930s; the dish can actually be traced in America back to the time of Thomas Jefferson. (The origins of 'macaroni cheese'—or 'macrow'—in England are even earlier.) The casserole evolved slowly from simple layered macaroni baked with cheddar or Swiss cheese on top to a much more elaborate production involving cheese sauces and custards and every seasoning from mustard to Worcestershire sauce to grated onion. The version here, made with a custard, was my great grandmother's, and since Sweet Maa was a nineteenth-century Southern lady, I like to think that it represents maybe the second stage in the development of macaroni and cheese as one of America's great casseroles. The cardinal rules of making macaroni and cheese are that plenty of cheese must be used and that the casserole should never be allowed to overcook and dry out."

List of Ingredients

â—¦ 1 pound (2 cups) elbow macaroni
â—¦ ½ pound sharp cheddar cheese, thinly sliced
â—¦ 2 large eggs, beaten
â—¦ ½ cup milk, plus more as needed
â—¦ 3 tablespoons butter, melted
â—¦ Salt and black pepper to taste


Recipe

In a large pot of boiling salted water, cook the macaroni according to package directions till just tender and drain.

Preheat the oven to 350° F. Butter a 2-quart casserole, then layer half the macaroni over the bottom, followed by a layer of half the cheese slices, then a layer of the remaining macaroni.

In a small mixing bowl, combine the eggs, ½ cup of milk, and the melted butter, season with salt and pepper, stir till well blended, and pour over the casserole. Top with the remaining cheese slices and add just enough milk to cover all the macaroni but not the top layer of cheese. Bake till the custard is slightly firm and the top lightly browned, 25 to 30 minutes. Serve piping hot.

Makes 4 to 6 servings