Macaroni and cheese is one of the best comfort foods. It is often made with a béchamel sauce as a base. My favorite version is layered and baked, similar to quiche, which means you don’t have to make a sauce! The cheese you choose will make all the difference in how the macaroni and cheese tastes!
You will need a way to grate your cheese, a saucepan, a large loaf pan or 2 quart casserole dish, a small mixing bowl, whisk, and foil.
Cook the noodles according to package directions. The noodles should be al dente, since they will be baked further. Drain. 
Grate the cheeses and divide into 1-cup portions.
Use spray cooking oil to grease the baking dish. Preheat the oven to 350 degrees. In a small mixing bowl, combine eggs, milk, salt, and pepper. [I use my salt-pepper-garlic blend, Paula Deen’s house seasoning. Feel free to add ¼ tsp. Worstershire sauce or Cajun spice mix to taste.] Whisk until mixed and slightly frothy.
Place 1/3 of the noodles in the baking dish. Sprinkle 1 cup of cheese over top. Place the next third of the noodles in the dish. Sprinkle 1 cup of cheese over top. Place the last third of the noodles in the dish. Reserve the last cup of cheese.
Pour the egg and milk mixture evenly over the dish. Cover. [I often make this the night before. At this point it goes in the refrigerator, ready to be baked the next day.] Bake in the center of the oven for 45 minutes. Take the dish out and sprinkle the remaining cup of cheese over the top. Place back in the oven for 5 or more minutes, until cheese is melted.
Makes 2 quarts, about 14 side dish servings. My favorite way to serve this macaroni and cheese is with ham and green beans.
Ingredients
- 2 cups macaroni noodles (or pipettes or cavatappi)
- 6 oz. very sharp Cheddar cheese
- 6 oz. Colby Jack cheese
- 2 large eggs
- 1 ½ cups milk
- ¼ tsp. salt
- dash pepper
Instructions
- Cook the noodles according to package directions. The noodles should be al dente, since they will be baked further. Drain.
- Grate the cheeses and divide into 1-cup portions.
- Use spray cooking oil to grease the baking dish.
- Preheat the oven to 350 degrees.
- In a small mixing bowl, combine eggs, milk, salt, and pepper. Whisk until mixed and slightly frothy.
- Place 1/3 of the noodles in the baking dish. Sprinkle 1 cup of cheese over top.
- Place the next third of the noodles in the dish. Sprinkle 1 cup of cheese over top.
- Place the last third of the noodles in the dish. Reserve the last cup of cheese.
- Pour the egg and milk mixture evenly over the dish. Cover.
- Bake in the center of the oven for 45 minutes. Take the dish out and sprinkle the remaining cup of cheese over the top. Place back in the oven for 5 or more minutes, until cheese is melted.
- Makes 2 quarts, about 14 side dish servings. My favorite way to serve this macaroni and cheese is with ham and green beans.
Notes
1. I use my salt-pepper-garlic blend, Paula Deen's house seasoning. Feel free to add ¼ tsp. Worstershire sauce or Cajun spice mix to taste. 2. I often make this the night before. At the point you've built the layers and poured in the eggs and milk, it goes in the refrigerator, ready to be baked the next day.
Nutrition facts for baked macaroni and cheese
The whole recipe is approximately 2497 calories. Makes 14 side dish servings of macaroni and cheese for about 178 calories. About 6 meal servings at about 416 calories.
Resource links for macaroni and cheese
- https://www.tasteofhome.com/recipes/course/dinner-recipes/top-10-mac-cheese-recipes
- Top 10 mac and cheese recipes from Taste of Home
- http://www.foodtimeline.org/foodfaq2.html#macaroniandcheese
- Macaroni and cheese history from the Food Timeline
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Hi, Lisa. This is my first visit to The Casa Bouquet and I am thrilled to find this mac and cheese recipe. I can’t wait to try it. I saw your post on the Thursday Favorite Things link party where it was chosen to be featured by Bev of Eclectic Red Barn. Congratulations!
Hey Susan, Thank you so much for coming by! I hope you enjoy the mac and cheese! And please come by again soon.
What’s not to love about macaroni and cheese. Your recipe looks heavenly. Stop by Thursday Favorite Things tomorrow since you are being featured.
Hugs,
Bev
Hey Bev, Thanks so much! I appreciate the feature!
Have you tried this with gluten free pasta? If so, what were your thoughts?
Hey Michelle! Yes, we often use quinoa-brown rice pasta. You only boil for 7 minutes to cook, so it really needs to be boiled less to be al dente for this recipe. It tastes great!