About this recipe: Macaroni pasta baked in layers with Jarlsberg, mozzarella and loads of Cheddar cheese, of course! Ultimate comfort food pasta bake, with milk and egg poured on top for an especially golden and bubbly finish. Very yum!
This is absolutely my FAVORITE mac & cheese recipe. I've given it to countless friends & family members and all of them have fallen in love with it as well. I did want to add that I put the egg in a measuring cup, beat it, and then added the milk to measure one cup because there was a lot of milk left in the bottom when I made it the first time. I seemed a little soupy to me. Now it's perfection every time. Thanks so much for posting this recipe. - 26 Nov 2005 (Review from Allrecipes US | Canada)
Loved it! I must have tried a dozen mac and cheese recipes, but will make this from now on. I took the advice of others and added a teaspoon of garlic salt; also, I used 2 eggs because I like a firmer mac and cheese casserole. I used a whole 8 oz. package of macaroni and it was perfect. Maybe there was a typo error, and the writer meant to use 8 ounces of macaroni (1/2 of a 1 pound package.) - 27 Nov 2006 (Review from Allrecipes US | Canada)
This was great! Next time I will have to increase the macaroni if I use this much cheese. Also, I mixed the eggs and milk together before pouring it over the macaroni. - 17 Jul 2004 (Review from Allrecipes US | Canada)