Macaroni and Cheese Casserole

Macaroni And Cheese Casserole

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Cathie Valentine


This is a recipe Toot's gave me. (I usually just make my macaroni and cheese without any measuring--one of the few recipes I can do this way)


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20 Min
45 Min


  • 1 lb
    elbow macaroni, cooked
  • 4-6 c
    extra sharp cheddar cheese-grated
  • 4
  • 2 can(s)
    evaporated milk
  • 1 stick
    butter or margarine-sliced
  • ·
    salt and pepper to taste

How to Make Macaroni and Cheese Casserole


  1. Place eggs in a medium bowl and beat. Add both cans of milk and salt and pepper. Mix well. Set aside. In a large casserole dish- layer half of the cooked noodles then sprinkle with 2 cups of cheese. Place half of the sliced butter evenly spaced over cheese. Repeat the layer with other half of noodles and cheese. Stir the milk egg mixture again then pour the mixture evenly over casserole. Dot with the remaining butter slices. Bake at 350* for about 45 minutes or until casserole is bubbly and and set. Let stand a few minutes before serving.

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About Macaroni and Cheese Casserole

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy For Kids
Hashtag: #Yummy

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