Growing up there’s always that particular dish mom would make that you just loved to eat. No matter what day it was you were always down for a big ol’ bowl of it. It was the one you demanded for your birthday dinner, the dish you “needed” after you had your heart broken for the first time, and the one that after 20 years you still crave.
For me that dish was always my mom’s macaroni and cheese!
Good golly, I absolutely loved this meal, and still do to this day! I love it so much that I started to make it for my kids, and it now has become one of their favourites too!
Now I know there are like a zillion plus one mac and cheese recipes on the web, and so you’re probably thinking to yourself why should I make this one? Well besides the fact that this version of macaroni and cheese is so very delicious that you could probably eat the whole pan of it in one sitting.. (or maybe that’s just something I’d do;)), but it’s also super easy and quick to make, it’s pretty healthy, and it uses very basic ingredients that you probably already have in your kitchen.
With it’s extra scrumptious, ooey gooey cheesy centre, and it’s warm, crispy bread topping, it’s sure to be a dish that the whole family will love!…. (And if you’re feeling like you want to be extra healthy you could mix in your favourite cooked vegetable… peas, broccoli, corn, carrots, etc.)
Now enough talking about this mouthwatering meal… lets get to making it, shall we?
- 10 oz. or 2 1/2 cups dry macaroni noodles*
- 1 cup milk
- 2 eggs
- 1 1/2 – 2 1/2 cups of cheese** (depending on how cheesy you want it.. I personally think the more the merrier)
- 1/2 cup store bought bread crumbs or 1 toasted piece of bread, left to sit, then put in the food processor.
- 1/2 tbsp seasoning salt (I like Herbamare, but any kind will do).
- Pre-heat the oven to 380 degrees F.
- Put 5 cups of water in a medium sized pot, on high heat, and bring it to a boil.
- If you are not using store bought bread crumbs, take a piece of bread and put it into the toaster. Once it is done, put it on a plate until it is time to use it, this way it will harden up a bit.
- Once the water is boiling, put the pasta into the pot. Bring the heat down to medium-high heat and let cook for about 10 minutes. Stir every so often so that the pasta doesn’t get stuck to the bottom of the pot. After 10 minutes, check to see if the pasta is soft (but not too soft because it will still cook some more in the oven). Then take it off the stove, and drain the water.
- Take your casserole dish and grease the bottom of it with cooking spray or butter.
- Scoop your pasta into the dish.
- Take your measuring cup with the milk in it and add the eggs and salt to it, and whisk together. (At this point if you decided you want to add your pre-cooked vegetables then you can mix them in now.)
- Pour the milk mixture over the pasta, and mix just a bit so that all the pasta is covered.
- Take half of the amount of cheese and mix it into the pasta.
- Take the other half of the cheese and sprinkle it over top of the pasta.
- Take your piece of bread and put it into a food processor or blender until it’s in a bunch of crumbly pieces.
- Sprinkle the bread crumbs over the pasta.
- Put 5-7 little pieces of butter on the bread crumbs to make it more crispy when it bakes.
- Put tinfoil on the dish and put in the oven for 15 minutes.
- After 15 minutes, take it out and remove the tinfoil. Put it back in the oven for another 5 minutes.
Notes:*You can make this dish even healthier by using noodles made out of whole wheat, ancient grains, spelt or any other nutrient dense flour.
**Any kind of cheese will work in this recipe: cheddar, mozzarella, swiss, etc.
I hope that after making this recipe you will see why I love it so so much, and maybe it will even become a regular on your dinner rotation. 🙂
As always, thanks for reading my blog, and please leave me a comment below.
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