Baked Macaroni and Cheese

Baked Macaroni and Cheese

Who doesn’t love cheese?  I actually have a drawer in my refrigerator that is specifically for cheeses.  One of my favorite comfort foods is Macaroni and Cheese.  I have eaten in so many styles, it’s hard to say which I like best.  My Mother makes her macaroni and cheese the saucy way.  You can eat it with a spoon and it’s so yummy. My sister makes hers in her slow cooker and it’s soft, gooey and sticky, also very yummy!  I tend to do mine in the oven and make it a baked style.  Well, that’s what I did this week and I thought I would share it with you.  I make mine with 3 different cheeses and a little bit of red pepper flakes for a bit of a bite.  So yummy!

Go to recipe

Here’s how I make it.

Baked Macaroni and Cheese

Baked Macaroni and Cheese

In a 3 quart sauce pot, bring 6 cups of water to a boil.  Add lots of salt, about 2 Tablespoons.  This is the only chance you’ll have to salt the pasta.  Add the elbow macaroni and bring it back to a boil over medium-high heat.  Stir occasionally to prevent the macaroni from sticking to the bottom of the pot.  Cook for 8 minutes

Drain the macaroni in a colander.  Do not rinse the macaroni, I like to keep the starch to aid in the baking process.  This will help thicken the milk mixture.

Baked Macaroni and Cheese

In a medium size bowl, crack the eggs and beat with a fork until it’s frothy.

Baked Macaroni and Cheese   Baked Macaroni and Cheese

Add milk to the eggs and beat with the fork to combine.  Set aside.

Baked Macaroni and Cheese

Now you’re ready for the assembly part.  It’s so easy.  But first go ahead and preheat the oven to 350 degrees.  Spray cooking oil on the bottom and sides of a 9 x 7 x 2.5 casserole dish or one that holds about 2.5 liters.

Baked Macaroni and Cheese

Put 1/2 of the elbow macaroni in the bottom.

Baked Macaroni and Cheese

Tear 2 slices of the American cheese and put on the macaroni.  Save the other 3 slices for the top.

Baked Macaroni and Cheese

Then 1/2 of the shredded sharp cheddar cheese.

Just a note here about shredded cheese.  I have found that if I shred block cheese myself, it melts so much nicer than the already shredded cheese you can buy in the zip packs.  Just my humble opinion.  I agree that the pre-shredded is so much quicker and easier and when you’re crunched for time it’s the go to.  But if you can take that extra few minutes to shred a fresh block, it’s worth it.  Just saying.

Baked Macaroni and Cheese

Now, sprinkle on 1/2 of the Parmesan cheese, some fresh cracked pepper and red pepper flakes. Oh Yeah, this is a fabulous twist to basic mac n cheese.  Add just enough that you get a little bite but not too much that it sets you on fire.

Baked Macaroni and Cheese

Top all of that with the remaining elbow macaroni,

Baked Macaroni and Cheese

The 3 remaining slices of American cheese, tearing each one in half,

Baked Macaroni and Cheese

Sharp cheddar cheese,

Baked Macaroni and Cheese

And Parmesan cheese.

Baked Macaroni and Cheese

Sprinkle the salt evenly over all of those layers of macaroni and cheeses and such.

Baked Macaroni and Cheese

Stir the egg and milk mixture to get it all mixed together again and pour over all of that cheesy deliciousness.

Baked Macaroni and Cheese

Cover with aluminum foil and place in a 350 degree oven for 40-45 minutes.

Baked Macaroni and Cheese

Oh my goodness gracious sakes alive in the morning!!  I can eat my weight in this baked macaroni and cheese!

Chicken Noodly Dish

If you like cheese and noodles, check out my Chicken Noodly Dish!  This is Southern Comfort food at it’s finest!

Baked Macaroni and Cheese

What’s your favorite macaroni and cheese style?

Go to top

Here’s the printer friendly version:

Baked Macaroni and Cheese

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 servings

Baked Macaroni and Cheese

There's so many ways to make Macaroni and Cheese. I tend to do mine in the oven and do a baked style. It's made with 3 different cheeses and a little bit of red pepper flakes for a bit of a bite. So yummy!

Ingredients

  • 2 cups dried elbow macaroni
  • 6 cups water
  • 2 Tablespoons salt for the pasta water
  • 2 large eggs
  • 2 cups milk
  • 5 slices American cheese
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a 3 quart sauce pot, bring 6 cups of water to a boil. Add 2 Tablespoon salt.
  3. Add the elbow macaroni and stir. Bring it back to a boil.
  4. Cook for 8 minutes, then drain. Do not rinse the macaroni. Set aside.
  5. In a small bowl, crack the eggs and beat with a fork until frothy.
  6. Add the milk and continue to beat with the fork to mix well. Set aside.
  7. Spray cooking oil on the bottom and sides of a 2.5 Liter casserole dish. About a 9x7x2.5.
  8. Put half of the elbow macaroni in the bottom of the pan.
  9. Layer 2 slices of the American cheese and 1/2 of the other cheeses. Really doesn't matter what order. But I do use 2 of the 5 slices of American cheese and save the other 3 slices for the top.
  10. Sprinkle on the pepper and red pepper flakes.
  11. Then put the rest of the elbow macaroni on top of the cheeses.
  12. Layer the rest of the cheeses.
  13. Sprinkle the salt over all of the layers.
  14. Stir the eggs and milk again to make sure they're mixed well and pour over top.
  15. Cover with aluminum foil.
  16. Put into the oven and bake 40-45 minutes.
http://sweetteawithlemon.com/baked-macaroni-and-cheese/

This entry was posted in All Recipes, Pasta, Side Dishes, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply