Lacie’s Famous Baked Macaroni and Cheese

Okay, maybe its not famous like Brad Pitt and Angelina Jolie are famous. But this dish is famous within my family and amongst a few friends because it’s good. It’s really good. One time I even added crisp bacon to it and WON a macaroni and cheese contest. Yes, there is such a thing as a macaroni and cheese contest in my circles. So, in celebration of having my very own new self-hosted blog, I am unveiling one of my most cherished recipes.  This is comfort food at its best, baby.

You will need:
A box of elbow macaroni
(3) 8 oz blocks of extra sharp cheddar
Seasoning Salt
2 eggs slightly beaten
1/4 cup of milk
One Sleeve of Ritz crackers
1 or 2 cans of Italian style stewed tomatoes (depending upon how many people like them.)

  • First, boil the elbow macaroni until al dente (don’t let it get too soft or it will be mushy and that would be gross).
  • Next, shred the cheese.  I need you to stop what you are doing and really focus right now. Put your right hand over your heart and raise your left hand and repeat, “I (state your name) will never used pre-shredded cheddar while making baked macaroni and cheese.”  Got it?  It’s THAT important.  Pre-shredded cheddar tastes like wax and chemicals and will not taste or melt the way it should.  Period.  I like to let my shredding attachment for my beloved mixer do all of the work.
  • Then, I like to make a snack for hubby with the little chunks of cheese that caught between the grating cone and the attachment.

  • Now, get out your favorite 9×13 baking dish and spray it lightly with cooking spray.
  • Its time to layer, baby.  The first layer is 1/3 of the macaroni.  Then, lightly sprinkle the mac  with your favorite seasoning salt.

  • Its time for cheese.  OH YEAH.  Layer #3 is 1/3 of your cheese.

  • Repeat those layers, macaroni, seasoning salt, and cheese, two more times for a total of three layers.
  • Whisk the eggs and milk together (I like to use a measuring cup), and pour the mixture over the top layer in a zig-zag pattern.
  • Now its time to get serious.  Grab a sleeve of Ritz crackers and smash them up, right in the paper.

  • Sprinkle the crackers all over the top of your mac and cheese.

  • Bake at 350 until its HOT and BUBBLY (usually about 25-30 minutes).
  • Be sure to take this to a picnic or family gathering.  Its meant for sharing.Some people love my baked macaroni and cheese with stewed tomatoes on top of it.  Its your choice, but I highly recommend it.ENJOY! And get ready to have everyone who has ever tried it to request that you make it from this day forward for every get-together from now until eternity.

Let me know if you try it!

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7 Responses to Lacie’s Famous Baked Macaroni and Cheese

  1. Ashley says:

    That looks awesome!!!

  2. i love me some real mac n’ cheese. i love to make it, but then i usually eat way too much of it all by myself.

    i like to slice tomatoes for the top…stewed tomatoes next time!!

  3. J. Scott Martino says:

    Lacie,

    Loved your Mac & Cheese and adding the tomatoes is really a nice touch. Lets do it again sooner rather than later.

  4. Elizabeth says:

    YUM-O.. I am so trying this one! looks divine!

  5. Tamar SB says:

    Oh yum! I never heard of crackers as a crust – so neat and great pictures too.

  6. Sarah says:

    Yummy! I am going to have to try this! Thanks for sharing!

  7. Looks yummy! I love the tomatoes on top.

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