Dad’s Best Mac & Cheese, recipe #8

I have already told you about one of my favorite comfort foods – homemade macaroni and cheese. While I am perfectly happy with my family recipe, I am also always on the lookout for some variations. And boy did I find a good one in Autumn with Family & Friends!!


Mix together one egg, 1 tablespoon hot water, 1 teaspoon ground dry mustard, and 1 teaspoon salt. Add the egg mixture, and 1 cup of milk to cooked elbow macaroni. (Or spirals. I like spirals. I just didn’t have any.) Add most of a 12-ounce package of shredded sharp cheddar cheese.
I had only bought an 8-ounce bag of cheddar. So I added some mozzarella to make up the difference. Mix that all up. (We’re not aiming for cheese melting, just everything mixed together.)
Spread one tablespoon of softened butter in the bottom of your pan…
And then pour in the macaroni. Top with extra cheese.
And bake at 350 degrees for 35-45 minutes, until the top looks like this.Oh, yum!! This was mac & cheese heaven!

I do like a crunchy topping, so maybe next time I would add some crushed cereal with butter to the cheese on the top… But this was still so good!

We had this with Gooseberry Patch’s Crunchy Chicken “Toes” and garden broccoli.
I will say, all that butter in the bottom of the pan made for some seriously yummy mac & cheese, but it left my stoneware pan feeling pretty greasy. I ended up using a little bit of dish soap to clean the stoneware (which you’re not really supposed to do). There was no other way of getting around the butter. But it was so worth it!

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and to share with you.If you would like to see other great recipes, check out www.realfarmwivesofamerica.com.

Printable recipe card:

{Affiliate links were used in this post.}