Recipe of the Week | Lanie's Mac and Cheese
Ashley - May 26, '20 - Recipes - Recipe of the Week
Ashley here! I grew up with a grandma I called Lanie (her name was Elaine... really creative, I know) who would make the best meals known to man. This is Lanie with baby Ashley and my baby brother:
She was one of those grandmas who made you close your eyes and take a bite of something because she knew if you saw white cheese instead of yellow cheese that your little 6-year-old brain would immediately attempt to reject it. That's how she introduced me to sharp white cheddar cheese - no joke. My parents had given me so many Kraft cheese singles in my life that I had no idea cheese could be any other color than yellow. Well... now it's all I eat. Give me the sharpest white cheddar cheese you can find. I will devour it. That's why Lanie's mac and cheese recipe is my all-time favorite. I'm going to share it with you below, and I really hope that if you make it, you share a photo with me on our Facebook group or tag us on Instagram!
Ingredients
2 boxes of Ditalini Noodles
At least 1lb Sharp White Cheddar Cheese (I prefer the largest block of Cabot brand I can find)
2 T Flour
2 Eggs
1/2 C Milk
Directions
- Preheat oven to 350.
- Boil noodles according to box directions.
- Slice cheese block into 1/8" slices.
- Mix milk, flour, and eggs in small bowl.
- Once noodles are done, drain and replace back into pot.
- Cover bottom of baking dish with cheese.
- Layer noodles until they cover the cheese.
- Top with cheese.
- Pour half of wet mixture on top, covering the entire dish.
- Repeat.
- Bake until cheese is golden and melted.
Yields
12 servings
. 
That's it! Now you have the best mac and cheese in the world. Enjoy - and let us know how yours turns out!
XOXO,
Ashley 💖
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