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!