{recipe} Old-Fashioned Mac-&-Cheese

I’ve tried out dozens of homemade macaroni-and-cheese recipes over the years, with varied results. This one has withstood the tests of time and picky eaters.


  • 1 box elbow macaroni, cooked
  • 3 slices of bread
  • 8-10 ounces of cheddar cheese, grated
  • 2 eggs
  • 1 1/2 cups milk
  • Dash of salt and pepper
  • Paprika & onion powder to taste (optional)


  • Preheat oven to 350°.
  • Cook 1 box of noodles according to package directions. Allow an extra few minutes for noodles to overcook so that the noodles get pretty large and much of the water cooks off.
  • Drain then quickly return to pot.
  • In separate bowl or large measuring cup, lightly beat 2 eggs.
  • Add 1 1/2 cups of milk to eggs. Whisk to combine.
  • Add dash of salt and pepper to egg-and-milk mixture. Whisk to combine. Set aside.
  • Grease baking dish. I use a deep square baking dish, but 13×9-inch baking dish will also work.
  • Layer one-third of macaroni in bottom of baking dish.
  • Crumble one slice of bread over the layer of macaroni.
  • Add one-third of grated cheese as next layer.
  • Repeat layers twice (for a total of three layers).
  • Pour egg-and-milk mixture over the layers.
  • Season as (or if) desired with dash of paprika, onion powder, salt, and/or pepper.
  • Bake covered at 350° for 55-60 minutes or until done (edges bubbly, overall browning, dish not to jiggly).
  • Let stand 10 minutes.

>> Notes

  • This recipe works just as well without bread crumbs or with gluten-free bread.
  • Substitutes for bread crumbs include crushed saltine crackers, crushed plain potato chips, and crushed dry cereal like corn Chex or Crispix.
  • Use a blend of different kinds of cheeses for a zestier dish. For example, a Parmesan cheese adds a bit of texture, and a sharp white cheddar adds a bit of zing.
  • Use more or less cheese as suits your taste.
  • Both recipes work well with gluten-free noodle substitutes.

  • If you have food allergies or dietary restrictions, be sure to carefully read the labels for all ingredients, including condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).



cover photo courtesy of Pixabay.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s