Kathy's Baked Mac & Cheese

About this recipe

This is my wife’s recipe (she’s Canadian). I was older when I married, so all the nice Italian girls were taken. Kathy is part French and part Irish—that’s the best I could do.


Take a standard Canadian pot (typically undersized), and boil:

  • 1 lb. elbow macaroni, to three-quarters cooked.

Drain well, and put back into the same pot. Stir in:

  • 3 tbsp. butter.

Then gently mix in:

  • 3 cups grated cheddar cheese (sharp or extra old),
  • 1 cup grated Swiss gruyere cheese,
  • 1 cooking onion (diced and previously sauted in a little butter or oil).

Pour into a greased baking dish, and set aside.

In a separate bowl, mix:

  • 2 tbsp. melted butter,
  • 1 cup breadcrumbs,
  • ¼ cup grated Parmesan cheese (the good stuff).

Set this crumb combination aside (boy, you Canadians love to set things aside!).

Then whisk together:

  • 2 large eggs (beaten)
  • 2 cups whole milk,
  • ½ tsp. salt and ½ tsp. black pepper.

Pour this concoction evenly over your macaroni, and then top off with your previously set-aside breadcrumb mixture. Bake at 350°F, covered, for 40 minutes. Remove lid and bake for another 20 minutes, or until nicely browned. That's it!


  • You can add diced ham.
  • Use the best cheese available. Lousy cheese means lousy supper.
  • Instead of elbow macaroni, try a quirky-shaped one like gemelli or cavatappi.
    Don't forget to say, "Wow, this is awesome! Real Italians don't know what they're missing."

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