Church Supper Macaroni and Cheese


  • 2 tablespoons salt
  • 2 cups elbow macaroni
  • ¼ cup butter, softened(Optional)
  • 2large eggs
  • 1 (12 fluid ounce) can evaporated milk
  • ½ (14 ounce) can sweetened condensed milk
  • 1 ½ pounds extra-sharp Cheddar cheese, shredded
  • 1 pinch paprika, or to taste
  • ¼ cup butter(Optional)
  • ½ cup soft bread crumbs(Optional)
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.


  • Step 2

    Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.

  • Step 3

    Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.

  • Step 4

    Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.

  • Step 5

    Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly,until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.

  • Step 6

    Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

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