A message from Renae Hill
-Renae Hill, Communications Specialist
Baked Macaroni and Cheese
From Renae Hill, Communications Specialist
This recipe is pure comfort. I’ve grown up with it; my paternal grandmother passing it my mom, and then to me. There are very few big occasions I can think of that didn’t include this and now it is one of my go-to dishes for a large gathering. Every time I make it, I think that I should have made a second so I could dig in immediately. Or maybe that nobody will notice if a big chunk is taken out of the corner. It’s a great dish to take to a BBQ, if you need to pre-make anything (it can be cooked, cooled, refrigerated, and reheated back in the oven), and best of all for right now, it can be cut up and frozen.
- 1 box of elbow macaroni
- 2-8 oz packages of shredded cheese (I like Cheddar and Colby Jack)
- 3 cups milk
- 3 eggs
- 8 tbsp (1 stick) of butter, cold
- 1 sleeve of Ritz Crackers, crushed
- 1 sleeve of Saltines, crushed
- Pam or extra butter to grease the pan
This dish can be made with any pasta, cheese, or milk that you have on hand.
Pre-heat oven to 350 degrees F.
Boil a pot of water on the stove and cook the macaroni (or any box of pasta you have) according to the directions.
As the pasta cooks, slice the butter into roughly 18 pads. This is easiest to do when it’s cold, not room temp. In a large bowl (bonus if it has a spout), mix together the 3 eggs and 3 cups of milk. In another bowl, combine the crushed Ritz and Saltines.
Drain the pasta when it's ready.
Now it’s time to layer your ingredients. Don’t mix, just layer.
In a large, greased, lasagna pan, lay out half the pasta.
Add half of the cheese as a layer. Space 6 pads of butter out onto the cheese.
Add the rest of your pasta.
Add the rest of the cheese, then another 6 pads of butter placed out evenly.
Spread the Ritz and Saltines out on top. This is the top later and will form a crust.
Spread the last of the butter pads out evenly onto the cracker layer.
Pour the milk and egg mixture over the entire pan. Try and make sure there are no dry spots in the cracker mixture.
Bake in the oven for roughly 1 hour. The top should be a nice golden color. If it starts to burn, tent some foil over the top to protect it.
Once cooled, you can cut squares out and freeze them. They reheat great in the microwave or in the oven.
A message to our community
As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.
Stay healthy and be well,