Macaroni and Cheddar Cheese | Recipes | PBS Food

Macaroni and Cheddar Cheese

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  • 2 1/2 cups cooked elbow macaroni
  • 3 cups grated sharp and cheddar cheese
  • 6 eggs
  • 1 cup milk
  • 1 can evaporated milk
  • Salt and pepper to taste
  • Paprika (optional)


  1. Cover the bottom of the casserole dish with one layer of the cooked macaroni.
  2. Top with a layer of the cheese. Sprinkle with salt and pepper and paprika if desired.
  3. Repeat layers until dish is full, ending with cheese on top.
  4. Dot the top with pats of butter or margarine.
  5. Mix eggs with milk and canned milk and season with salt and pepper.
  6. Pour over the casserole.
  7. Bake at 325 degrees until top is golden and the mixture is firm.
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