Print Recipe

Sylvia's Macaroni and Cheese



  • 12 ounces elbow macaroni (about 2 1/2 cups)
  • 3 tablespoons butter or margarine
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 8 ounces grated Cheddar cheese (about 2 cups), divided
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon yellow food coloring (optional)


  1. Heat oven to 375 degrees F.
  2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes.
  3. Drain well and pour into a large mixing bowl.
  4. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.
  5. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes.
  6. Serve hot.

Yield: 8 servings

This is served as a side dish at Sylvia's. The recipe is in Sylvia's Soul Food.

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