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Baked Macaroni and Cheese

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"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.'" — Meredith

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Original recipe makes 3 to 4 servings Change Servings

1 (12 ounce) package macaroni
1 egg
2 cups milk

2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
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.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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Reviews More Reviews

Most Helpful Positive Review

Mar 07, 2007

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 while cooking the macaroni. Third, I put a layer of Italian Bread Crumbs on top of dish and covered for 15 minutes while baking. Uncovered it for the last 15 minutes then stirred in the bread crumbs before serving.

—Gwen Hill

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Most Helpful Critical Review

May 17, 2004

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 pepper should I put in it? I didn't know how much I should put in, I put in a little bit - and it was bland. I was scared I would put in too much if I kept adding more. The cheese mixture wasn't creamy, but more curdy like others had mentioned. It's a good base recipe, but next time I will add more cheese, re-guesstimate how much salt to add, and cover it while baking to help prevent that rock-hard layer of pasta on top, then maybe brown it under the broiler quickly. Leaving the oven on bake to brown dried it out, I think.

—CookieMonster757

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382 Ratings

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May 20, 2008

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 steps until macaroni is finished and end by topping with cheese. Then we pour milk and egg mixture over the macaroni and cheese. Sometimes I use a few other cheeses besides just cheddar.

—DSKIPPY2

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Dec 16, 2003

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 seasoning and about 1/8 tsp. cayenne along with the salt & pepper in the milk mixture. I used colby-jack cheese and reserved a little handful to top the macaroni before going into the oven. After baking for 30 minutes, I topped the macaroni with buttered Italian-style bread crumbs (almost a cup of crumbs and 2 Tbsp. melted butter) and baked the last 10 minutes. Zippier than average macaroni, but still recognizable and very comforting. Perfect!

—LISAKP71

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Feb 25, 2007

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 clumpy , to dry or anything else that I read on here. The only changes I made were I added 4 cups of mozzarella and cheddar (2cups of each) and baked it for 50 minutes (covered the first 20) I also stirred it a couple times. Thank you so much for this recipe I will definitely be making this again..

—Heather Hughes

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Aug 20, 2006

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 advise to use the large elbow noodles, as they "hold" the cheese better than the small ones.

—Tami

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May 22, 2004

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 i let simmer. Add seasonings to the cheese mixture and when bubbly pour over pasta. To make it a complete meal, i steamed some broccoli florets, carrots, and cauliflower and added it to the pasta before pouring the cheese mixture in. Sprinkle the top with some more breadcrumbs and bake. It was DELISH!

—MCCLEARYS

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Nov 13, 2007

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

—Alexia

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Nutrition

Calories
968 kcal
48%

Carbohydrates
92.6 g
30%

Cholesterol
203 mg
68%

Fat
45.4 g
70%

Fiber
3.6 g
14%

Protein
45.6 g
91%

Sodium
736 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Macaroni and Cheese

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 968
Calories from Fat: 409

% Daily Value *
Total Fat 45.4g 70 %
Saturated Fat 27.6g 138 %
Cholesterol 203mg 68 %
Sodium 736mg 29 %
Potassium 611mg 17 %
Total Carbohydrates 92.6g 30 %
Dietary Fiber 3.6g 14 %
Protein 45.6g 91 %
Sugars 11.2g
Vitamin A 31 %
Vitamin C < 1 %
Calcium 113 %
Iron 47 %
Thiamin 125 %
Niacin 136 %
Vitamin B6 20 %
Magnesium 38 %
Folate 166 %

* 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.