Irma Thomas’ Macaroni and Cheese


  • 2 pounds macaroni
  • 6 eggs
  • 3 to 4 cups milk
  • 1/4 cup sugar
  • Salt and pepper, to taste
  • 1/3 pound each cheese mild Cheddar, Pepper Jack and American, shredded


  1. Cook macaroni according to package directions (be careful not to overcook); drain. Beat eggs with sugar, salt and pepper. Add three to four cups milk (use more for a softer custard). Toss macaroni with cheese cubes in one large or two medium baking dishes greased with butter or non-stick spray. Pour custard mixture over all. Top with additional grated cheese, if desired. Bake at 350 degrees for 30 minutes.