Oh My Macaroni and Cheese


            This oh-so-delicious macaroni recipe never fails.  The eggs add richness, the different cheeses provide lots of flavor, and the Cajun seasoning topping contributes a little kick to keep things interesting.  Guaranteed to be a hit among adults and kids alike, this side dish never fails!


12-16 oz. Macaroni*

1 (1/2 cup) stick margarine or butter, melted

2 eggs, beaten

1 (12 oz.) can evaporated milk

1 (10.75 oz.) can condensed cheddar cheese soup**

1 cup milk

2 cups (sharp or mild) cheddar cheese, shredded

2 cups Colby jack cheese (or other cheese blend), shredded***

Bread crumbs

1-2 T. Cajun seasoning

*If you’re using a regular 9X13 pan, you’ll want to use a little less than 16 oz. of pasta because it will come close to overflowing the pan.

**I’ve substituted sour cream before for the cheddar soup, and it turned out fine.

***We use a different type of cheese every time; they’re all yummy!


1.  Preheat oven to 350° F.

2.  Cook pasta according to directions on box.  Drain.

3.  Mix next 5 ingredients in your biggest bowl.

4.  Alternate adding cheese and pasta to bowl.  (This step isn’t required, but it helps blend and melt the cheese.)

5.  Stir until thoroughly blended.  Pour into greased casserole dish.

6.  Sprinkle a layer of bread crumbs over the top.  Then sprinkle the Cajun seasoning over the bread crumbs.

6.  Bake for 30 minutes or until bubbly.

This recipe creates about 8 servings.  Our family of 2 ½ can usually eat it with three different meals.  It goes great with all types of meat and can even serve as the main dish for a meatless night.  We also take this side dish to lots of pot-lucks and always come back with an empty dish!


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3 Responses to “Oh My Macaroni and Cheese”

  1. charlotteembry Says:

    Delicious! Thanks for sharing!

  2. sandravancourt Says:

    I’m out of evaporated milk, could I use extra regular milk or 1/2+1/2? This sounds great, and I want to make it NOW!!!

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