Recipe of the Week | Lanie's Mac and Cheese

Ashley - May 26, '20 - Recipe of the Week - Recipes


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!


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


  1. Preheat oven to 350.
  2. Boil noodles according to box directions.
  3. Slice cheese block into 1/8" slices.
  4. Mix milk, flour, and eggs in small bowl.
  5. Once noodles are done, drain and replace back into pot.
  6. Cover bottom of baking dish with cheese.
  7. Layer noodles until they cover the cheese.
  8. Top with cheese.
  9. Pour half of wet mixture on top, covering the entire dish.
  10. Repeat.
  11. Bake until cheese is golden and melted.


12 servings

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That's it! Now you have the best mac and cheese in the world. Enjoy - and let us know how yours turns out!

Ashley 💖

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