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I decided to add the cafeteria style macaroni recipe to my traditional baked macaroni recipe. They are both quite good and slightly different. The traditional style is more firm than the cafeteria style. Either way they both are delicious and the best baked macaroni ever.


Preparation Time: 1 Hour 45 Minutes    Serving Size: 6

Traditional Style

  • 8 ounces dry macaroni
  • 3/4 pound extra-sharp cheddar cheese, shredded
  • 2 eggs
  • 1 2/3 cups milk (estimate)
  • 2 tablespoons butter, divided
  • Salt and pepper to taste

Preheat oven to 350. Grease well the bottom and sides of a clear 8x8 glass casserole dish with butter. Shred the cheese and set it in the refrigerator. Boil the macaroni in well-salted boiling water just until al dente (do not overcook). Drain in a colander but do not rinse; set aside. Crack two eggs into a 2-cup measuring cup and beat. Add salt and pepper and stir. Fill up the remainder of the 2-cup measure to the top with milk and beat again. Place half of the cooked and still warm macaroni in the bottom of the casserole. Dot evenly with 1 tablespoon of butter. Distribute half of the cheese over the butter and macaroni. Layer the rest of the macaroni over the cheese. Dot this layer of macaroni with the remaining 1 tablespoon of butter. Next beat the egg/milk mixture again and immediately pour over the top of the macaroni, distributing it evenly. Sprinkle the remaining cheese evenly over the macaroni. Bake 45-55 minutes, or until you can see the sides and bottom of the macaroni starting to brown. It is best when it is allowed to brown well.

Cafeteria Style

  • 8 ounces dry macaroni
  • 1 1/2 cups milk
  • 1 1/2 teaspoons ground mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon Texas Pete hot sauce
  • 1 1/2 tablespoons butter
  • 3 1/2 cups sharp cheddar cheese, shredded and divided
Preheat oven to 350. Grease well the bottom and sides of a clear 8x8 glass casserole dish with butter. Boil the macaroni in well-salted boiling water just until al dente. Drain in a colander but do not rinse; set aside in a large bowl. Heat the milk in a small sauce pan then stir in the ground mustard, Worcestershire sauce, salt and Texas Pete hot sauce. Stir 1 1/2 tablespoons butter and 3 cups sharp cheddar cheese into the warm macaroni. Pour the warm milk mixture over the macaroni and stir. Transfer the mixture to the casserole dish and top with the remaining 1/2 cup sharp cheddar cheese. Bake for 30 minutes, or until well browned.

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