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!
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.
This is not your typical creamy macaroni and cheese, it is very rich and can be served in solid spoonfulls 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.