Grandmother Atkins Mac and Cheese
A Morris family treasure at every gathering, passed down from MaMa to our beloved GiGi. Custard style, with eggs, milk, and a whole lot of extra sharp cheddar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: one 9x13 pan, about 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- 2 1/4 cups uncooked elbow macaroni, cooked al dente (a little firm)
- 1 1/2 sticks butter
- 3 cups milk (or sub some cream for an indulgent twist)
- 4 beaten eggs
- 3/4 teaspoon salt
- A hint of garlic
- 1 1/2 pounds (6 cups) extra sharp cheddar cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking pan.
- Cook the macaroni al dente, drain, and stir in the butter while it is hot.
- Whisk together the milk, beaten eggs, salt, and garlic.
- Layer the macaroni and cheese in the pan, saving some cheese for the top.
- Slowly pour the milk and egg mixture over everything.
- Bake for 30 to 40 minutes, until golden brown.
Notes
Pro tip: it is okay if it is a bit wobbly. It sets to perfection as it cools.