Old Fashioned Macaroni
This was Grandma Sue's recipe. We had this often when I was growing up. It's a custard-style macaroni dish.
This was Grandma Sue's recipe. We had this often when I was growing up. It's a custard-style macaroni dish.
- Carbohydrate 49.4274007453241 g
- Cholesterol 342.690666697556 mg
- Fat 29.6734351345953 g
- Fiber 1.33577750458987 g
- Protein 38.3243718295264 g
- Saturated Fat 15.0057926699324 g
- Serving Size 1 1 Serving (486g)
- Sodium 17540.7821861727 mg
- Sugar 48.0916232407343 g
- Trans Fat 6.72798722820752 g
- Calories 616 calories
Step-by-step
- Combine first 5 ingredients.
- Place in greased 2-quart casserole dish.
- Combine eggs, milk & water.
- Pour over macaroni mixture.
- Sprinkle with paprika or buttered crumbs.
- Bake 40-50 minutes at 350.
Evaporated milk performs the heaviest lifting in this custard-style pasta bake, providing concentrated dairy solids without excess water that would otherwise break the egg emulsion. Proteins from both the eggs and the processed cheese network together during baking, trapping liquid within a semi-solid gel matrix as heat rises.
- Whisk the eggs, water, salt, pepper, and evaporated milk thoroughly before pouring over the pasta to ensure uniform protein distribution and prevent pockets of scrambled egg curds.
- Cover the two-quart casserole dish for the majority of the 40 to 50 minute bake time at 350 degrees Fahrenheit to shield the surface moisture from direct radiant heat, then uncover during the final ten minutes if light browning is desired.
- Substitute gluten-free pasta varieties at a one-to-one ratio if dietary restrictions require it, though starches released from standard wheat macaroni do aid slightly in thickening the surrounding liquid.
Processed cheese contains emulsifying salts that keep fats from separating under heat, ensuring a smooth sauce texture where natural cheeses might otherwise grain out. Proper resting for ten minutes post-oven allows the internal starch-protein bonds to fully set for clean portioning.
