Today I am sharing another one of my mom’s recipes. What can I say, the holidays bring out all the family recipes. 🙂
This mac and cheese has a special place in my heart. When I was growing up my mom made it almost weekly… I was a very picky eater when I was little and I’m pretty sure that mac and cheese was the only reason I grew as a child was because I ate mac and cheese.
How to make Mom’s Mac and Cheese
- 1 1/2 c. (8 oz.) uncooked elbow macaroni
- 3 c. grated Vermont white sharp cheddar cheese
- 1/4 c. unsalted butter
- 1/4 c. all-purpose flour
- 2 c. whole milk
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Preheat oven to 375 degrees. In a large bowl, toss hot macaroni with 3 tablespoons butter. In another bowl beat together eggs, milk, sour cream, garlic salt, pepper and Worcestershire.
Beat until smooth.
Add egg mixture to the pasta.
Mix in 3 cups of cheese. Mix well.
Spoon into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
Sprinkle top with remaining 2 cups of the shredded cheese.
Melt remaining tablespoon of butter. In a bowl mix melted butter with breadcrumbs or crackers and parsley.
Sprinkle mixture over the top of the cheese. Bake 35 to 45 minutes or until bubbly and golden on top.