My mother-in-law makes this crowd pleaser every year for Thanksgiving. Always look forward to eating seconds or thirds and then next day leftovers of this baked cheesy goodness. You could even snazz it up a bit and add some bacon on top. Enjoy!
- (1) 16 oz. package of macaroni noodles, cooked in salt water
- At least a pound of medium cheddar cheese
- About half a pound of muenster
- 1 pint of heavy whipping cream
- 3 eggs, beaten up in the whipping cream
- About ½ stick of butter (not margarine!)
- "Boil the macaroni until tender. Taste it and if it’s too salty, just rinse the noodles under running water in a colander.
- Melt a couple of tablespoons of butter in the bottom of a large casserole dish, and then cover the bottom with one layer of macaroni. Layer with slices of cheddar and muenster and then add a few pats of butter on top. Add another layer of noodles, more cheese, and a few more pats of butter. Mix the eggs in the whipping cream and pour it over the entire casserole. Dot with any additional butter on top.
- Bake at 375 for about 20-25 minutes. Check to see if it’s done by sliding the back of a spoon down one side of the casserole. It should be congealed, not runny. If it’s still runny, continue to bake it and check every 5 minutes until you get that custardy consistency. Serve it hot because it’s not nearly as good if you let the cheese cool too much.
- *I like to cover the casserole and cook it in the microwave on high for 10 minutes. Then I uncover it and transfer it to the oven, baking it at 375 for about 20 minutes. Still check to see if it’s done, and if it’s not, keep checking on it every 5 minutes until it’s not runny." Recipe Credit: Kellie Rasberry
Recipe Credit: Kellie Rasberry