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You are here: Home / Home-making / Macaroni and cheese – easy, baked, best – no sauce

Macaroni and cheese – easy, baked, best – no sauce

June 8, 2020 by Lisa Grable 9 Comments

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!Macaroni and cheese recipe – easy, baked, best – is made in layers without starting with a sauce. Use eggs, milk, and good cheese grated at home. 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.mac-ingredients Cook the noodles according to package directions. The noodles should be al dente, since they will be baked further. Drain. mac-noodles Grate the cheeses and divide into 1-cup portions.mac-shred-cheese 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.mac-egg-milk 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.

mac-cheese
mac-layer-2
mac-layers

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.mac-cooked Makes 2 quarts, about 14 side dish servings. My favorite way to serve this macaroni and cheese is with ham and green beans.

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Macaroni and cheese – easy, baked, best – no sauce
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Author: Lisa Leonor Grable

Macaroni and cheese – easy, baked, best – no sauce

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

  1. Cook the noodles according to package directions. The noodles should be al dente, since they will be baked further. Drain.
  2. Grate the cheeses and divide into 1-cup portions.
  3. Use spray cooking oil to grease the baking dish.
  4. Preheat the oven to 350 degrees.
  5. In a small mixing bowl, combine eggs, milk, salt, and pepper. Whisk until mixed and slightly frothy.
  6. Place 1/3 of the noodles in the baking dish. Sprinkle 1 cup of cheese over top.
  7. Place the next third of the noodles in the dish. Sprinkle 1 cup of cheese over top.
  8. Place the last third of the noodles in the dish. Reserve the last cup of cheese.
  9. Pour the egg and milk mixture evenly over the dish. Cover.
  10. 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.
  11. 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.

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Author: Lisa Leonor Grable at Casa Bouquet. All rights reserved.

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.mac-nutrition

 

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

plumeria barAffiliate links: if you make a purchase using these links, I’ll receive a small compensation towards maintaining this blog, at no extra cost to you.

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Filed Under: Home-making Tagged With: baked macaroni and cheese, homemade mac and cheese, mac and cheese, macaroni and cheese, recipe

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Reader Interactions

Comments

  1. marilyn1998

    June 14, 2020 at 7:20 pm

    ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

    Reply
  2. Clearissa Coward

    June 11, 2020 at 9:39 am

    Thank you for sharing your recipe Lisa. It looks tasty. Have a great day.

    Reply
    • Lisa Grable

      June 22, 2020 at 4:23 pm

      Hey Clearissa, Thanks for checking out my mac & cheese!

      Reply
  3. Susan Champion

    August 17, 2017 at 12:37 pm

    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!

    Reply
    • Lisa Grable

      August 18, 2017 at 6:32 am

      Hey Susan, Thank you so much for coming by! I hope you enjoy the mac and cheese! And please come by again soon.

      Reply
  4. Beverly

    August 16, 2017 at 5:08 pm

    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

    Reply
    • Lisa Grable

      August 18, 2017 at 6:30 am

      Hey Bev, Thanks so much! I appreciate the feature!

      Reply
  5. Michelle

    August 7, 2017 at 6:54 am

    Have you tried this with gluten free pasta? If so, what were your thoughts?

    Reply
    • Lisa Grable

      August 7, 2017 at 7:00 am

      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!

      Reply

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Lisa Grable, Casa BouquetI’m an educator, grandmother, classic movie fan, sewer and crafter, and I love Hawaii. Read more about me …

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