Sylvia's Macaroni and Cheese


  • 12 oz elbow macaroni (about 2 1/2 cups)
  • 3 Tbsp butter or margarine
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 8 oz sgrated Cheddar cheese (about 2 cups), divided
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1/2 tsp yellow food coloring (optional)


Preheat oven to 375° F.

Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.

Makes 4

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