Grandma’s Baked Macaroni and Cheese
At Grandma’s House, Everything is Better
When you hear the words “Grandma’s Mac and Cheese,” do you think of a pot of smooth, creamy macaroni and cheese on the stovetop? Or maybe you think of baked macaroni and cheese, with a crisped cheese top and a gooey, melty center with little nodes of cheese scattered throughout.
Personally, it’s always the latter for me. Any rendition of macaroni and cheese that I’ve ever had prepared for me by a grandma has been baked. Laugh if you want. Doubt me if you will. But it’s true.
USEFUL EQUIPMENT ALERT!!!
I baked this macaroni and cheese in an Anchor Hocking Vintage Square baking dish. This thing is a BEAST and I wouldn’t trade it for any other square bakeware. We’ve dropped it, slammed it into things, and traveled miles with it and the food STAYS HOT. Now, we don’t have a fancy thermal sleeve for this or anything, and the lid doesn’t lock. It’s a glass lid as well and just sits on the top. Call me a masochist, but I kind of prefer this. It reminds me of a simpler time.
I can’t find this dish ANYWHERE online, so my suggestion to you, is if you see one, do yourself a favor and buy it immediately. I mean it. You’ll be thoroughly rewarded time and time again. Here is the closest thing I could find literally anywhere on the interwebs and it’s on Amazon. It’s made by Anchor Hocking, but it’s not the same line. Again, I can’t stand behind this specific product, but if it’s anything like mine, it’s well worth it. Here’s the link: Anchor Hocking 2 Quart Square Glass Baking Dish.
BACK TO THE FOOD
Through my childhood, and the beginning of my adulthood, I wasn’t a fan of baked macaroni and cheese. I couldn’t get passed the baked crispy cheese. Now, that may or may not be my favorite part. It’s funny, I specifically remember when my “Meemaw” would dish me up some of her baked macaroni and cheese, she would scoop it like normal, and take the top layer of cheese, peel it off and through it on her plate. Sad story, I know.
At that time, Meemaw’s was the only baked mac and cheese I would touch. Then I met my wife and was introduced to her grandma’s mac and cheese. Life was changed.
Not Your Mama’s…Your GRANDmama’s
This stuff goes beyond the flavors of simple melted cheese and pasta. It’s construction is fairly easy though, especially if you buy the exact amount of ingredients you need. I’m talking specifically about the cottage cheese and sour cream. You can just grab a pint, and scoop it out into the bowl.
Hand shredded cheese makes the world of difference here. By shredding a pound of cheddar, your forearms will be DONE, but they’ll be rewarded with the difference in flavor. It’s worth it, trust me.
This is the perfect macaroni and cheese for any occasion. This mac and cheese is sure to please, whether it’s served along side a nice meatloaf or at a cookout on the table surrounded by hot dogs, hamburgers and potato chips, . Thanks Grandma!!!!
- 1lb box of macaroni noodles, cooked al dente and drained
- 1 pt of sour cream
- 1 pt of small curd cottage cheese
- 1 lb of sharp cheddar, shredded
- 1 egg, beaten
- salt, pepper and paprika
- Pre Heat oven to 375 F. In a large mixing bowl, combine sour cream, cottage cheese, the egg, 1/2 tsp pepper, 3/4 tsp salt and all but 1 cup of the cheese. Stir well to combine.
- Fold in the macaroni and pour mixture into 2 and 1/2 qt baking dish. Top with remaining cheese and even sprinkling of paprika.
- Bake 45 minutes, or until cheese on top is slightly browned and mixture is bubbling. Garnish with fresh ground black pepper.