Grandma Mayes’ Mac & Cheese
I had thought about starting this blog for 5 years before I finally bit the bullet and did it. Ever since I learned to cook, I have enjoyed cooking for people. I don’t think I necessarily was born with a gift for knowing how to cook, but I was definitely blessed with the gift of service. Step inside my home for 5 minutes and I will have your feet propped up and a glass of iced tea or hot coffee and a snack in your hand, asking you about your day and for you to stay for dinner. I like to think I learned this from my grandmother. Growing up, I remember her being the same way. (and she still is) She is a lot better housekeeper than I am, but that is a topic for another day. 🙂
I was so honored when a reader friend, Mrs. Helen Salter, shared her Grandma Mayes’ Mac & Cheese recipe with me. You see, family recipes (like my Granny’s Southern Style Green Beans, my Mom’s Chili Con Queso & Chicken Tortilla Soup, and my Mother in Law’s Dressing Patties and Ground Beef & Vegetable Soup), are the most special to me. So when one of y’all take the time to type out a recipe that means so much to you, and share it with my family, I really am honored. If that recipe happens to be a big ol’ bowl of cheesy carb-y goodness, even better 🙂
So I knew this recipe was special from the get go. I also could tell by the short ingredients list that it was easy. Maybe the easiest mac and cheese, I have ever made that didn’t come from a box. While I knew the recipe would be delicious, what I was not prepared for, was it being the best mac and cheese my family has EVER had, and probably the only mac and cheese I will ever make again. With only 4 ingredients, (and no flour), this mac and cheese is almost custard-like, with unbelievable flavor. I am so honored that Mrs. Helen Salter chose to share her Grandma Mayes’ Mac & Cheese with my family and yours. I can’t wait for you to give it a try!
Grandma Mayes’ Mac & Cheese
Save RecipeIngredients
- 2 (8 oz) packages Kraft Deli Deluxe Sharp Cheddar Slices (no substitutions)
- 1 cup dried macaroni noodles
- 1 cup whole milk
- 3 eggs
Instructions
Butter a 2 quart casserole dish. Save out 3 slices of cheese and set aside. Roughly chop the rest of the cheese with a knife and place in bottom of casserole dish. Boil noodles al dente. Drain and stir hot noodles in with chopped up cheese. Whisk together eggs and milk. Pour over noodles and cheese. Place the reserved cheese slices on top of the casserole. Bake uncovered at 350 degrees for 45 minutes to 1 hour. Keep an eye on the top of the casserole, and if the cheese starts getting brown before your casserole is done, lightly place a piece of foil on top to keep it from burning. After 45 minutes, test with a knife to check for doneness, let it cook a few minutes longer if needed. Enjoy!
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