Lillie Bell and Kevin’s Macaroni and Cheese

By Yankee Magazine

Aug 07 2013

This is a great recipe from my childhood, that we always had for Friday dinner. It was prepared by my second mother Lillie Bell, who later taught me the recipe as an adult. It’s creamy, cheesy and super delicious. It’s also quite delicious warmed up the next day (just add a drop of milk).


4-6 people


1/4 cup heavy whipping cream
3/4 cup whole milk
2 eggs
1/8 tsp. salt
1/8 tsp. pepper
1/2 lb. Barilla spaghetti ( not elbow macaroni)
8-9 oz. of either prepackaged or grated extra sharp cheddar cheese


Boil spaghetti in salted water, as per instructions. Break the spaghetti in half prior to placing in boiling water.

While spaghetti is boiling, whisk together the heavy cream, whole milk, eggs, salt, and pepper.

When spaghetti is ready, take a 2 qt casserole (grease bottom and sides with butter) and put down a layer of spaghetti, then a layer of cheese, then a second layer of spaghetti and finally a second layer of cheese (try to use 4-4&1/2 oz of cheese in each layer). Finally, pour the mixture of whipping cream, milk, eggs, salt and pepper over the casserole.

Place in 350 degree oven (uncovered) for approximately 20-25 minutes or until brown on top. Let cool 10 to 15 minutes and enjoy!

This is also really delicious warmed up. Just add a drop of milk.