My Grandmother’s Custard style Macaroni and Cheese
My Grandmother’s custard style Macaroni and Cheese brings back such wonderful memories. When I was little I called my Dad’s mother Me-Mom and the name stuck. She was a fantastic cook, in the meat and potatoes style, and this is her recipe for a custard style Macaroni and Cheese. This was a staple at every holiday meal. Our family calls it Me-Mom’s Mac and Cheese. Get ready to feast!
Why You’ll Love This Custard style Macaroni and Cheese Recipe
- This is not your typical creamy macaroni and cheese, it is very rich and filling.
- It can be served in solid spoons full as the custard binds all the ingredients together.
What Makes This Custard style Macaroni and Cheese So Flavorful
- A sharp white cheddar and a good quality shredded Parmesan cheese give a tang to this Mac and cheese
- the cheddar cheese in cubes is not completely melted but there are bites of sharp cheddar in every forkful
Ingredients You’ll Need for Custard style Macaroni and Cheese
- A sharp white cheddar cheese, I use Cabot brand seriously sharp white cheddar
- Eggs and milk
- Elbow macaroni
How to Make Custard style Macaroni and Cheese: Step‑by‑Step
- Prepare the pasta
Cook pasta in boiling salted water until al dente. - Make the custard mix
Whisk together milk and eggs. - Assemble the casserole
layer ¼ of the macaroni, 1/3 of the cubed cheddar, a sprinkling of the grated Parmesan and a dusting of pepper. Repeat layers ending with macaroni. - Bake at 350℉ for 1.5 hours till golden and bubbly.
Tips for Success
- If needed add extra milk to make sure the pasta is submerged in liquid
Variations and Substitutions
- add other cheeses such as Gruyere or Fontina, always keeping a sharp cheddar as the base
How to Store, Freeze, and Reheat Custard style Macaroni and Cheese
- Leftover last 3-4 days
- This dish does not freeze well as the pasta will get soggy
- Best reheating method: place in a baking dish, add some milk to moisten. Bake at 350℉ for 30 minutes or until hot and bubbling
Serving Suggestions
- great as a vegetarian option served with a side salad
- Pair with any meat or poultry for a main course, especially during the holidays
- Add hot sauce or ketchup
FAQ About Making Custard style Macaroni and Cheese
- Can I make the mac and cheese ahead of time? Yes, the macaroni and cheese can be assembled ahead of time and refrigerated
- the dish will remain quite hot for an hour after coming out of the oven
Did you make this recipe? Be sure to rate it in the recipe card and let me know how it went in the comments below. Your ratings and feedback help others find and trust my recipes, and they mean so much to me as a food creator. Thanks for cooking along!
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My Grandmother’s Custard style Macaroni and Cheese
- Total Time2 hours
- Yield6-8 1x
- DietVegetarian
Discover the nostalgic taste of custard style Macaroni and cheese, a family favorite known as Me-Mom’s Mac and Cheese.
Ingredients
- 1 12oz. box elbow macaroni
- 1 pound sharp white cheddar cheese (I like Cabot brand), cut into ½ inch cubes
- 3 eggs
- 2–3 cups skim milk
- Grated parmesan cheese
- Finely ground black pepper
Instructions
1. Preheat oven to 375 degrees.
2. Bring a large pot of water to boil, add 1-2 tsps. salt and box of macaroni. Stir so macaroni does not clump, and cook around 9-10 minutes until al dente. Drain in a colander and rinse with cold water.
3. In a deep round Corningware or other casserole, layer ¼ of the macaroni, 1/3 of the cubed cheddar, a sprinkling of the grated Parmesan and a dusting of pepper. Repeat layers ending with macaroni.
4. Whisk the eggs and 2 cups skim milk until combined, and pour over macaroni in casserole. Push down on macaroni so most of it is submerged in the egg-milk mixture. Add a bit more milk if there does not seem to be enough liquid.
5. Sprinkle the top with more grated Parmesan and a dusting of paprika.
6. Cover casserole and bake for 1 hour. Uncover and bake for another ½ hour until top is browned and casserole is bubbling.
Notes
This is not your typical creamy macaroni and cheese, it is very rich and can be served in solid spoons full as the custard binds all the ingredients together. Be sure to use a good sharp white cheddar cheese. This was a favorite at Holiday meals when I was growing up.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
