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Mom’s Macaroni and Cheese

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  • Total Time: 1 hour
  • Yield: 8-10 servings 1x


  • 12 oz. whole wheat elbow noodles
  • 10 oz. cheddar cheese + 8 thin slices
  • 3 c. milk
  • 2 large eggs
  • 1 1/2 tbsp. stone ground mustard (optional)
  • 1 tsp. fresh cracked pepper
  • 1 1/2 tsp. sea salt
  • 4 tbsp. butter, thinly sliced


  1. Preheat oven to 350º. Lightly spray 9″x13″ pan. Set aside.
  2. Boil noodles about a minute less than package instructions. Drain and run cold water over.
  3. Grate cheese and set aside.
  4. In a bowl, whisk together milk, eggs, stone ground mustard (optional), pepper, and salt.
  5. Add noodles and cheese to pan. Mix together until evenly combined. Pour milk mixture over noodles until it reaches just below the top of the noodles.
  6. Top with cheese slices and thinly sliced butter.
  7. Bake for about 1 hour and allow to set for 10 minutes before serving.


• If you have leftover liquid, discard. If you don’t have enough liquid, add more milk to sit just below top of noodles.

  • Cook Time: 1 hour
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