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Miss Hattie’s Cheese & Mac

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

  • 16 oz Elbow macaroni
  • 1 tbsp. Butter
  • Salt and Pepper, to taste
  • 1 c whole milk
  • 1 Egg
  • 16 oz Extra sharp cheddar, hand shredded
  • 8 oz Monterey jack cheese, hand shredded

Instructions

  1. Preheat the oven to 350 degrees. Spray 2-quart casserole dish with Pam. If available, use a glass casserole dish that will allow you to check by site if the cheese and mac is done.
  2. Cook macaroni per box directions, adding butter, salt and pepper. I like to taste test the water for flavor. Drain macaroni.
  3. Mix cheeses together, set aside.
  4. In a separate bowl or measuring cup, mix milk and egg, set aside.
  5. Cover the bottom of the dish with macaroni. Add a layer of cheese.
  6. Alternate macaroni and cheese until the dish is almost full (ending with macaroni, but leaving enough cheese for the last layer).
  7. Pour egg and milk mixture over macaroni.
  8. Add the last layer of cheese.
  9. Bake for 45 minutes to an hour, oven dependent. You will be able to see if the mixture is bubbling. If not using a clear baking dish, insert a knife to make sure it’s hot all the way through.