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Yummy Macaroni & Cheese

Updated on August 17, 2012

Macaroni & Cheese

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An American Comfort Food

The absolute origins of macaroni and cheese is not known. Ultimately, it is likely that this recipe came from Italy, the home of pasta. Here in America, there are two lineages for this dish as we know it today. One theory is that this dish originated as "macaroni pudding" in the New England area, specifically southern Connecticut as a dish served at church suppers. Another theory is that Thomas Jefferson's daughter created and served this dish to guests after her father brought home a pasta maker from a trip to Italy. Her version involved macaroni and parmesan cheese. It is felt by some that Thomas Jefferson got the recipe from there. Later versions of this dish began using cheddar cheese instead of parmesan. This is probably because of the creaminess with which cheddar cheese melts comparitively speaking. Macaroni and cheese became a staple of American cooking in 1937 when Kraft released boxed versions which were not only tasty, but also incredibly affordable. Almost every kid in American has tried macaroni and cheese as a result of this mass marketing. Either way, macaroni has earned it's spot in American history as one of the best comfort foods ever. This recipe is a baked homemade version which is a hearty side dish with family appeal.

Cook Time

Prep time: 30 min
Cook time: 35 min
Ready in: 1 hour 5 min
Yields: Several Servings


  • 2 cups macaroni
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper, course ground
  • 1 cup milk, (may need a little more)
  • 1 8 oz package extra sharp cheddar cheese, shredded (can add more)
  • 1/2 stick margarine or butter


  1. Cook macaroni according to the package directions. When noodles are tender, drain off the excess water.
  2. Beat egg, salt, and pepper together. Then add milk and mix some more.
  3. Grease the bottom of a glass casserole dish.
  4. Layer 1/2 macaroni, 1/2 cheese, and 1/2 margarine (in slices). Layer the rest in the same order. Pour the milk and egg mixture over the top.
  5. Cook for about 35 to 40 minutes at 350 degrees.
  6. Note: Can take the mac and cheese out about 10 minutes until it is done and cover with 1/2 cup bread crumbs (boxed kind) or 1/2 sleeve crumbled up butter crackers (like Ritz). Put back into the oven for the remaining 10 minutes. Enjoy!


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