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Butt-Kickin' Macaroni and Cheese Your Kidlet Will Love

This fantastic homemade mac 'n cheese dish is hearty and cheesy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Servings: 8
Author: Lisa Douglas


  • 1 box elbow or shell macaroni
  • butter I don't give an amount because generally, I use enough to coat the pasta
  • 8 ounces shredded cheddar
  • 1/2 cup parmesan
  • 4 ounces shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 2 eggs whisked in a bowl
  • 1 tsp ground mustard
  • 2 tsp garlic salt
  • 2 tsp Mrs. Dash table blend
  • 1 cup milk


  • Prepare macaroni, and while it's cookin', start shredding cheese (if it isn't already shredded).
  • Preheat oven to 350 - have a 13x9 rectangular baker ready, but be sure to prepare to have something else, in case its too full (I always end up making 1 1/2 pans worth, at least)
  • Drain the pasta, putting it back into the pot, add butter in first (remember!?!), coating the pasta well.
  • After whisking the eggs, mix in the milk.
  • Add the cheeses and seasonings to the pasta, stirring quickly to get it mixed well, then add into the pasta the milk/egg mixture.
  • Once cheese is melted and covered evenly, add breadcrumbs until covered, and place mixture into baking pan.
  • Cover and cook for 20 or so minutes.
  • Take cover off, cook for an additional 5, browning the top.
  • You can add additional cheese to the top before browning