If you’re looking for a creamy mac n cheese that oozes strings when you spoon it, this isn’t it.

If you’re craving a blend of flavors, sharp and cheesy… well, it probably won’t satisfy.

In fact, the first time I ever made this, Matt just looked at it and said, “What is this?!”

It’s mac ‘n cheese… sweet.  And once you get used to it, it’s delicious. I always serve this with a green bean casserole.  The salt and the sweet together puts the combination over the moon.

Sweet Mac & Cheese

Recipe courtesy of Joni Buck.

Joni first made this for me when I was in college.  We used to stay up to all hours gossiping, cooking, binging on various workouts from pilates to racquetball.

Boil yourself a box of macaroni until just cooked.  Layer the macaroni in a casserole with 2 cups of shredded cheddar, as sharp as you like it.  Lightly salt and pepper each layer, ending up with a layer of cheese.  Mix together a 14oz can of condensed (yes, the sweet stuff!) milk, an egg, and a little water or milk to thin.  Pour the milk mixture over the macaroni layers.  Bake at 350 degrees until golden on top.  The casserole will form a delicious crusty layer and be studded throughout with melted cheese and little sweet curds.  It’s a lovely departure from traditional mac & cheese!