Mom’s Mac and Cheese Casserole


  • 1 cup short pasta
  • 1 12 cups scalded milk
  • 1 cup soft bread cubes
  • 2 tablespoons onion, grated or minced
  • 2 tablespoons unsalted butter, melted
  • 1 34 cups sharp chedder, shredded
  • 34 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 eggs, beaten
  • 18 teaspoon paprika


  1. Heat oven to 325*F.  
  2. Cook pasta 1 minute less than instructed by packaging.  
  3. Combine all ingredients except pasta and eggs.  Stir in pasta and eggs then pour into buttered baking dish.  
  4. Bake 35 minutes or until set and starting to brown around edges.  


This is the Mac and Cheese Art grew up eating and I recently realized that I had never posted the recipe to the blog.  I don’t make it often since it’s not the type of Mac and Cheese I most prefer, but it’s super tasty regardless and delicious.  It’s less cheesy than standard mac and cheese which also means that Lance likes it better.  It’s easy to turn into a more complete meal with the addition of ham cubes and broccoli pieces.