Okay, this mac & cheese recipe may seriously be better than one that Mrs. Incredible made for Jack. It’s not traditional – it’s a little bit lighter and casserole-ish, even though it looks so 80s. But people who love mac & cheese and people who aren’t so excited about it (they exist – DH, aka Captain Bacon, is one of them) turn from grumpy to happy when they eat this. My late neighbor, who was the best cook in the county (and a friend of Susan Hayward), gave it to me several years ago. It usually gets half eaten up before dinner even starts. I love it for camping as a side to grilled chicken and a salad. Warms up so nicely the next day.
Now let’s talk a little about cheddar cheese. How do we know which one to choose for a casserole – medium, sharp, extra sharp? While they have the same content, sharper cheeses have aged more, giving them a stronger taste. Mild cheddars work well for dips and certain sauces because they are easier to melt. On the other hand, you usually want a sharp or extra sharp in a casserole to take advantage of the opportunity for full flavor. And grating the cheese is so easy, money saving, and makes a big difference in the flavor. I use my grandmother’s old metal Mouli grater from the 1960s. It’s hard to find one of that quality, but there are a few metal ones being made (the plastic ones don’t last).
Better than Incredible Mac & Cheese Casseole
Ingredients
- 8 oz elbow macaroni, cooked and drained I sometimes use Mickey-shaped pasta
- 4 cups cheddar cheese, freshly grated
- 1 cup mayo Blue Plate or Hellman's
- 8 oz cream of celery (or mushroom) soup
- 1 small onion, grated
- 2 oz jar chopped pimientos drain very, very well
- 3 tbsp butter melted
- 1 cup Ritz cracker crumbs
Instructions
- Combine cooked macaroni and next 5 ingredients. Pour into greased casserole dish.
- Combine butter and cracker crumbs, mixing well. Sprinkle over macaroni mixture.
- Bake at 350 degrees for 30 minutes.
