Baked Macaroni and Cheese
photo by flower7
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 lb macaroni
- 1 lb colby cheese, sliced (also known as Longhorn or Longhorn Colby)
- 3 cups milk
- 6 eggs
- salt
- fresh ground black pepper
directions
- Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
- Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan).
- Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
- Repeat twice, alternating the directions the slices run so as to fill all the gaps.
- Beat eggs into the milk.
- Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
- Bake at 350°F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
- Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
- Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
- You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli), and mozzarella.
- You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.
Reviews
-
My whole family loved this! I used tri colored rotini and a dash of garlic, but other than that stuck to the recipe. It was fantastic!! I have always preferred my Mac n Cheese baked. My 4 year old will not eat meat or eggs but there's a lot of protein snuck in here in the eggs and he doesn't even know he's eating it. Definitely a keeper for me! Next time I'm going to use some fresh garlic and onion chopped so fine it almost liquifies when I saute it, then add it in for a little added flavor. I do that with most things I make though. Thanks! It was delish!
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RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina