Baked Macaroni and Cheese
User Reviews
4.9
Baked Macaroni and Cheese
Ingredients
- 16 ounces pasta uncooked
- 1/4 cup butter
- 1 egg
- 1 cup milk or more
- 16 ounces cheddar cheese divided (see note, sharp
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper or more to taste
Instructions
- Preheat oven to 350˚F.
- Cook pasta to al dente per package directions. While the pasta is cooking, shred the cheddar cheese with a cheese grater.
- Once pasta is done, turn off the burner, drain the water, then return to the burner it was cooked on. The residual heat will help to melt everything together.
- Stir in the butter. Once the butter is melted into the noodles, add the egg and stir to coat. Then stir in the milk, salt, and pepper.
- Stir the shredded cheese in a handful at a time, making sure to reserve about 1/4 of the cheese for topping the casserole.Continue to stir until the cheese is completely melted. You can add more milk if you want a creamier consistency to the mac and cheese.
- Transfer the macaroni and cheese into a large casserole dish, and sprinkle the remaining cheese over the top.Bake in the preheated oven uncovered for 20-25 minutes, or until the top of the cheese is melted.
- Serve immediately for the creamiest dish.
Notes
- Substitutions and Tips:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can be halved to make an 8x8 casserole dish.
- Pasta – Any style of pasta can be used. I enjoy switching it up between classic macaroni noodles, shells, and fun shapes the kids will enjoy.
- Butter – Salted or unsalted will both work.
Block Cheddar — I prefer to use block cheddar cheese when making this. It will melt and combine better and give you an overall more delicious result. You can use pre-shredded in a pinch, but it is never quite as good as shredding your own!
I use cheddar because that is how my mom made it! You can use almost any cheese in this recipe, or even do a combination of cheeses. Some other cheeses I like in this recipe are:
Monterey jack Colby jack Fontina Mozzarella
I use cheddar because that is how my mom made it! You can use almost any cheese in this recipe, or even do a combination of cheeses. Some other cheeses I like in this recipe are:
Monterey jack Colby jack Fontina Mozzarella
- Monterey jack
- Colby jack
- Fontina
- Mozzarella
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 537mg | 22% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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