Macaroni and Cheese Casserole
Make 6 servings.
George: Wish I had a million dollars. (He clicks the lighter and the flame springs up.) Hot dog!
9 slices seeded rye bread, crust removed
2 cups (240 g) grated Jarlsberg cheese
1 cup (120 g) uncooked elbow macaroni
2-3/4 (660 ml) cups milk
4 large eggs
1 teaspoon salt
4 tablespoons melted unsalted butter
Cut bread into 1-inch (2.5-cm) cubes. Cover the bottom of a 2-quart (2-liter) baking dish with a layer of bread cubes. Top with a layer of Jarlsberg cheese and then a layer of macaroni. Repeat, ending with cheese, until all the bread, cheese, and macaroni are used up. Combine milk, eggs, and salt and beat until well blended. Pour egg mixture into the baking dish and top with melted butter. Cover and refrigerate at least 8 hours or overnight. Bake at 350 degrees F (180 degrees C) for 50 minutes or until firm.
It's a Wonderful Life Cookbook
by Sarah Key and Virginia Saxe Critton
Abbeville Press Publishers
Recipe reprinted by permission.
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This page created December 1998; modified November 2006