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Am's Boston Baked Macaroni & Cheese

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“Sinfully delicious! Visited Boston and adapted a recipe that I ordered that was not your standard boxed mac & cheese!”

Ingredients Nutrition

  • 1 lb pasta, cook almost through (I used penne pasta)
  • 12 cup butter
  • 13 cup flour
  • 2 cups milk
  • 3 cups cheese (I used 2/3 of a brick of 16 oz of both Montery Jack & Sharp Cheddar, break into chunks)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • paprika
  • 12 cup breadcrumbs


  1. Cook pasta--half way through prepare sauce below.
  2. Simmer butter, flour.
  3. Add milk until slightly bubbly.
  4. IMPORTANT!--Remove from heat--add cheese. Mix cheese but do NOT completely melt (will be too thick). Unmelted chunks will melt in oven.
  5. Add beaten eggs and salt and mix.
  6. Put pasta in casserole dish and pour mixture over, and stir.
  7. Add ½ cup bread crumbs on top of casserole (I used Italian Style). Sprinkle plenty of Paprika, on top.
  8. Bake covered, at 350° for 25 minutes. Uncover and put under broiler to brown top.
  9. ***(Leftover Option: (fried mac & cheese)***.
  10. Cut into squares and coat with breadcrumbs. Sauté/fry in skillet (oil).
  11. OK-didn't say it was healthy, but good!

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