Recipe by YI-FUN HSUEH
"A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!"
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shredded American cheese
2 (12 fluid ounce) cans
ground white pepper
Best served very hot, but doesn't re-heat well (like most macaroni and cheese). It's the only baked macaroni and cheese recipe I use! It was requested by a family member for Thanksgiving. Best to use a deep casserole dish, not a 9x13 pan. It gets too dry in a 9x13.
Despite what this recipe says be sure to spray or grease your casserole dish. I didn't and the noodles stuck horribly.
Needed a little zip, so I added a couple shakes of dried minced onion, some bacon bits, a couple dashes of hot sauce and then topped the casserole with a can of stewed tomatoes. Serve with crisp green salad. Fresh fruit for dessert. The green salad and the fruit take away the sin of the fat from the mac and cheese.
Very good with a few changes. I halved the recipe (plenty still to feed 4), used velvetta cheese, hot sauce & added a package of little smokies. I also stirred it about half way thru cooking because the outside was burning and the inside was still gooey. My hubby loved it.
I love this dish! It tastes great and is so much easier to fix than other recipes I have tried. You do have to watch it though because the edges and bottom will burn and become tough. I added bread crumbs to the top before baking and that gives it a crunchy taste.
It's great for ease. It has a rather unusual texture, creamy and custardy, almost like an egg/cheese custard around noodles. It went over well but I'd like to play more with the recipe.
This recipe was very easy and very good. I had to bake it a little longer- about 55 minutes but it turned out perfectly. I also added about 6 oz of velveeta to the recipe. This makes a lot and the leftovers were better than the day of! I will be making this again. But it is very rich so I would use it as a side next time. I think it would be great with some veggies and ham added in as well.
My mom loved this; I wasn't crazy about it. HOWEVER, I did use 1 can fat free evaporated and 1 regular, plus a mix of cheeses instead of just American. I'm sure if I followed it to a T it would've been great ;o) Also, don't put this in a 9x13, use a nice deep casserole dish and small elbows. Large ones will expand and you'll end up with mac & cheese pie like me lol!
* Percent Daily Values are based on a 2,000 calorie diet.
Lazy Baked Macaroni and Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 420
** Calories from Fat: 191
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