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This is comfort food at its best.
I grew up loving my mom’s baked Mac and Cheese, and those of you that have had it have asked for the recipe.
It is refreshingly simple to make and easy to double for a crowd. You’ll be so glad to have this vegetarian classic in your repertoire!
I like it best with really sharp cheddar and organic semolina pasta. Cooking it until it browns on the top is especially delicious. Some people like it served with catsup.
Here it is in my mom’s handwriting:
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Looks good. I used to make a Mac and cheese with eggs in the past. Much lighter than the ones with flour, but that’s what my family really liked most. Did you ever put sliced tomatoes on top and buttered and well-seasoned bread crumbs before baking? I looked at the recipe, 1 hour is a very long time to bake! Maybe I’d put the tomatoes and crumbs on after about 1/2 hour. Very tasty!!
We’ve also added broccoli tops sometimes, which changes it up. Texturally I don’t think it needs the bread crumbs, but the tomatoes remind me of my Cheesy Mexican Noodle Bake which you might like as it has tomatoes: https://pollycastor.com/2011/10/06/recipe-cheesy-mexican-noodle-bake/