I think I know exactly the kind of macaroni and cheese you are thinking about. When the creamy macaroni and cheese became more popular we started calling the other version Gloppy Mac and Cheese.
My mother actually made her Gloppy macaroni and cheese on the stove top most of the time, since my dad didn’t like it baked. He also liked it made with extra sharp cheddar cheese, which has a tendencey of causing the sauce to sometimes become stringy and very oily when cooked in the oven. I happen to like it this way myself.
After my dad passed away she started baking it again sometimes. Sometimes she would put a bread topping on it and sometimes she would just put extra grated cheese on top. I actually prefer it with lots and lots of cheese on top. My hubby prefers creamy style mac and cheese and for years insisted it had to either be made with velveeta or Kraft Mac and Cheese. At least I have finally converted him to a scratch recipe using real cheese now, but I still have to make it the creamy method or he won’t eat it.
Anyway, I haven’t had this in a while, but it is one recipe I know by heart although my measurments on the cheese are really approximate since I have always just eyeballed the layers.
In fact, I sort of eye ball everything and adjust the amount of the ingredients depending on how much gloppy mac and cheese I am making. I am attempting to put this into measured amounts, so you may need to adjust it based on your own tastes.
Gloppy Mac and Cheese
About 1 cup of uncooked macaroni pasta
About 1-2 cups or maybe more of cheddar cheese, grated (I like lots of extra sharp cheese)
1 large egg or two small ones
About 2/3 cups milk
A dash of paprika and cayene pepper(Optional)
Cook pasta according to package directions. Drain and return to the pot.
While the pasta is cooking beat the eggs, add the milk, and seasoning and mix well, and grate the cheese if you haven’t yet done so.
Layer the pasta with the cheese in a buttered casserole dish, reserving some cheese for the top layer of the casserole. Pour the egg mixture over the top of the pasta and cover with a final layer of cheese.
If you want to add a bread crumb topping now is the time to do it. For this amount I would use about 1/4 c bread crumbs and about half that amount of parmesan cheese. I sometimes add a little parsley or paprika and mix it well and then sprinkle over the top of the casserole.
Bake at about 400 degrees until browned on top.
For the stove top method I leave out the eggs and stir in some chunks of cream cheese as it serves to thicken the sauce.
One of my old cookbooks has a recipe very similar to what I just typed, except they use less cheese, but there is never enough cheese in any of the cookbook recipes I have found for macaroni and cheese. All the other old ones that have a recipe for it show making a white sauce and adding the cheese to it before combining with the macaroni and baking, which produces the creamy macaroni and cheese most people today eat.
I hope this is what you are looking for!
Here is my wifes Potatos au gratin that was just great for supper tonight. It is a variation on my Cheesy Potatos and Ham that I put on this thread a month ago or so.
Potatos au gratin
6 med potatoes
1 can cheddar cheese soup
1 cup shredded sharp cheese
1 cup Italian 3 cheese blend
1 onion diced and 2 green onions
2 T garlic flavor cooking cream (Philly)
Milk
Peel and boil potatoes until almost done. Cook diced onion in butter. Cool potatoes and carefully slice half of them. Layer in baking dish that has been sprayed with Pam. Spread ½ the onion over and ½ the shredded chedder and 3 cheese blend. Slice and layer remainder of potatoes top with onions, and shredded cheeses. Warm the cheese soup and cooking cream adding some milk until its “pourable”, and pour over. Bake at 350 for 1 hour until potatoes are done completely. Can easily be doubled for a pot luck. Diced ham or fried bacon can be added for a complete meal.