Baked Macaroni and Cheese

Baked Macaroni and Cheese

332

"A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'"
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Ingredients

servings 968 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 968 kcal
  • 48%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 92.6g
  • 30%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
  3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
  4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
  5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Reviews

332
  1. 437 Ratings

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Most helpful positive review

I loved this recipe, however I did make a couple of minor modifications. First, I used 4T of butter, and 3.5c of cheese. Second, I warmed/melted cheese into the milk/egg mixture on medium heat...

Most helpful critical review

I made this recipe exactly as written for a party. I was kinda embarrassed about it. There wasn't enough cheese in it, it came out really dry and hard on top, and exactly how much salt and peppe...

I loved this recipe, however I did make a couple of minor modifications. First, I used 4T of butter, and 3.5c of cheese. Second, I warmed/melted cheese into the milk/egg mixture on medium heat...

I made this recipe exactly as written for a party. I was kinda embarrassed about it. There wasn't enough cheese in it, it came out really dry and hard on top, and exactly how much salt and peppe...

I have used this recipe forever and a day. My mom taught me this when I first started to cook as a kid. The only difference is We layer it... macaroni, season lightly,cheese, then repeating step...

This is really good old-school macaroni, the type that basically keeps its shape when you serve it - exactly what I was looking for. I only added a few things: I stirred 1/4 tsp. creole seasoni...

I was a little wary of trying this recipe, after reading all the other reviews. But I tried it anyway cause my fiance and I love mac and cheese, this recipe turned out great it wasn't at all clu...

Excellent recipe! This one is very similar to the one I had lost. I added more cheese (LOTS of cheese - mozzerella and cheddar and colby), and topped with breadcrumbs (something I used to do). I...

I whipped together two eggs, added about a 1/3 cup seaoned breadcrumbs to the egg mixture, and then poured it atop the pasta. Then i added the cheeses (variety) to 1 can of evaporated milk that...

Don't pour the melted butter into the egg mixture without letting it cool slightly first. Pouring any hot liquid into egg or egg mixture should always be done carefully, by letting it cool slig...

The people I served it too absolutly loved it!! I thought it was way to "watery". I would cut back on the milk.