Tuesday, March 30, 2010


With a few days left in Lent, here is a very different kind of "macaroni" and cheese.  I don't know if it is an original recipe of Mom's, but I have never seen a recipe like it.  It is quick and easy with few ingredients and puffs up like a souffl√© when it comes out of the oven.  We frequently had this on Friday night because even though we were not Catholic, we observed the custom of meatless Fridays. A good sharp Cheddar is essential to this dish, the sharper the better, otherwise the results are too bland. To lower the fat in the recipe, I eliminate the pats of butter and use skimmed milk instead of regular.  The is a method rather than an accurate recipe as the amount of ingredients depends on the size of the baking dish to be used.

The ingredients:  Mom insisted on the best thin spaghetti.  I like to grate my own cheese as I find it melts better than purchased pre-shredded cheese.  Cook spaghetti at least 1 minute less than package directions because it is going to be baked too.

The method:  In lightly greased baking dish, put a layer of spaghetti.

Then a generous layer of cheese.

Put on a layer of crushed crackers and repeat layering until casserole dish is full.  End with crackers on the top layer.

Put little pieces of butter over the top layer of crumbs.  Gently pour warmed milk carefully down the side of the casserole dish until the milk is level with the bottom of the top layer of crackers.  Bake in preheated 350° oven until the top is golded brown and the entire top, including the middle is puffed up.

All puffed and golden.


Thin spaghetti, cooked al dente and drained
Sharp Cheddar cheese, grated Saltine crackers, crushed
Little pats of butter
Warm milk

The amounts of the ingredients depend on the size of the dish to be used. In a lightly greased, oven-proof casserole, layer the cooked spaghetti, cheese, crackers and pats of butter in the order given. Repeat layering until the casserole dish is full. End with crackers on the top layer. Lightly dot top layer of crackers with little pats of butter even if the butter has been eliminated throughout the casserole. Carefully pour warm milk down the side of the casserole dish until the milk is level with the bottom of the top layer of crackers. Bake in preheated 350° oven until the top is golden brown and the entire top puffs up including the middle, approximately 1 to 1 1/2 hours, depending on the size of the dish.


  1. Wow1, that sounds great as I love macaroni. Kay makes a mean macaroni casserole too. Your buddie norm

  2. This sounds perfect for tonights dinner with some fresh sausages from the meat market! This is not the first time that you have saved my dinner plans! Know that I am sending hugs from Grand Rapids and I will see you soon! Darcy

  3. I am always happy to help. I am also very happy when I can pass on my Mom's recipes. She frequently served with Polish sausage!! Looking forward to seeing you. Love,

  4. Stumbled across your blog a few months back and pinned this recipe. Today, it is finally cooking in the oven for lunch :) I am pretty sure my family is going to love eating this for lunch. From, Joanna, Clinton, MI :)