Macaroni and Cheese Casserole
Comments(49)
I could waste time giving you the reasons I’m posting this today and not last night, as promised, but why waste valuable time? No, let’s get on with the mac and cheese!!
You’ll need milk, elbow macaroni noodles, butter or margarine, two eggs, cheese, and paprika. Easy, right?
First you’ll need two cups of macaroni noodles. I enjoyed playing with them… in fact, I just had to keep playing with them until I managed to get a picture with some of the noodles falling into the bowl. What? Water? Oh, right…
Boil salted water…
Cook the macaroni noodles according to package directions.
When the noodles are done, drain them well and return them to the pan.
Add 4 tablespoons, or 1/2 stick of margarine or butter and stir until melted.
Stir in 2 cups of your cheddar cheese.
In a separate bowl, combine 2 eggs and 1/2 cup of milk.
whisk them together…
Then add the mixture to your noodles and cheese in the pan.
Stir it all together until well combined.
Spoon your macaroni and cheese mixture into a greased 8×8 pan.
Sprinkle 1/2 cup of cheese on top (or however much you feel like!)
Sprinkle paprika on top of the cheese.
Bake uncovered at 350 degrees until the cheese is melted and the casserole is cooked through. And forever be annoyed that I didn’t notice my camera strap was in the picture.
The Recipe
Macaroni and Cheese Casserole
2 cups uncooked macaroni
4 tablespoons (1/2 stick) butter or margarine
2 1/2 cups shredded cheddar cheese
2 large eggs
1/2 cup milk
Paprika
Preheat oven to 350 degrees. Grease an 8 inch square baking pan.
Cook macaroni in boiling salted water, following package directions. Drain well, return to the pot. Add butter and stir until melted. Add 2 cups of the shredded cheese.
In a medium bowl, whisk eggs with the milk. Add milk mixture to the macaroni and stir until well combined. Spoon into greased pan. Sprinkle 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and the casserole is cooked through.
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Hey jenn! watching you cook again! what a lovely sight.. i like pasta and anything tomato based n_n
This looks great! I never thought to put paprika on top of the cheese. It gives such a nice color, that my mouth is watering as I type this
My oh my, that’s look really sumptuous!
That looks very tasty indeed!
Wow. That’s really easy. However, I would probably add things to it, like cooked chicken, or veggies for a little variety. But it’s a super-easy base that can be customized to your liking!
Great Recipe!
Godawful boiling pot! Throw out that non-stick pot you used to boil the pasta immediately!!!
The chemicals in non-stick cookware can make you very sick if they flake off and get in your food. Your pot in particular is badly scratched and should be thrown out and replaced before you ever use it again. If I can see the scratches just from looking at a photo i’m sure they are bad enough to warrant replacing the pot.
Don’t get me wrong, I’m not gonna get up on a soapbox and hoot and holler that non-stick pans are the work of the devil. They just need replacing when they wear out.
Great Recipe and Nice pics
that scratched non-stick will kill you by cancer
Hi, My mother never grated the cheese when she made mac and cheese. She would cut it up into small cubes but other than that you have her recipe. I make it a little differently though. I use only one egg and no milk. I beat the egg and pour it over the cooked macaroni before the cheese cubes get mixed in, stirring as it goes in. My children never ate boxed mac and cheese growing up, only my mom’s version and mine.
that is nothing more than a heart attack in a pan – seriously- if this is considered “american diet,” no wonder the nation has such an obesity problem… 1/2 a stick of butter and never ending pile of cheese- sheesh!
Eggs in Mac&Cheese???? Yuck! Drop the eggs and the butter …..for cheese use 1 cup of cheddar, 1 cup of mozzarella and 1/2 cup of cream cheese…lower fat and creamier!
That looks…completely scrumtrulescent. It is brilliance, on a plate.
Looks delicious. We will have to make that sometime.
I think I might actually be able to make this macaroni and cheese casserole. Thank you for posting the pictures along with the recipe, and you have a great sense of humor. I found you through Entrecard, and I’m glad I did. I’ll be back~
Have a nice day~
Ann
Hmm, this sounds interesting. Definitely something I will try soon.
The eggs were a surprise. I’ve been cooking this dish(without eggs) for years, but your version beats it. I said nothing, but the boys and my wife all asked what I had done different, it tasted so good. On the down side, there were no left-overs.
Thanks for the post.
Rob
Does one really need a recipe for this old favourite – let alone make such a to-do about it.
You’ve laid this out so even I can do it. Thank you!
I love macaroni and cheese. I can finish one large bowl in one sitting!
I will be trying this one this week. (Although I will have to double it!)
yuck.
I am making this TONIGHT! Yum!
Macaroni on the stove boiling
Where did my comment go from earlier?
My kids love mac and cheese, but your look so good
going to make it like your tonight
WTF
Whatever happened to cheese sauce!
I have to tell you, Jenn, how glad I am to have found your blog! I DON’T cook. I CAN cook, but I HATE it (wow, how vehement am I?! lol!)!
Last night I printed out the Chili Mac and Macaroni and Cheese recipes, simply because they sounded simple, easy, and FAST (and the pics make them look delicious!). Because of you, maybe for the next couple of days we’ll eat better than take-out and the only other two “home-made” dinners I can be bothered to make – tuna casserole gets “old” after awhile. Sigh…*
You keep cooking and posting please… I NEED you!
PAPRIKA!!!! I bet that’s the ingredient I’m always missing in my mac n cheese bake! Genius
Shame on you! Blue Bonnet! Altered fats cause coronary disease! At least use real butter for cryin out loud, otherwise looks delish. Carry on.
I just wanted to say I made this recipe last week and we really enjoyed it. I did add diced up ham to it before I put it in the baking pan and it turned out great. thanks for the great meal!
Looks great…needs stewed tomatoes on the side (to be added to the individual portions) to make it the family classic I remember fondly.
it’s macaroni and cheese, you sycophants.
Awesome recipe….but wow – that’s alot of cheese..
Just yesterday I decided I wanted to make homemade baked mac & cheese and voila! The wonders of stumbleupon. This looks delicious and I can’t wait to make it!
[...] couple of people commented on my Macaroni and Cheese Casserole about the state of my pans. Yes, I admit, they are rather sad. Most of what I have is what is left [...]
I’d never have thought to put eggs in my mac & cheese. Then again, I cringe at every single recipe I’ve seen for it that uses flour.
I don’t bake mine though, don’t have an oven that works right now. LOL
As for the pans, I’ve seen FAR worse than that and have cooked with far worse than those! I’ve actually cooked with pans that you could literally see the flakes of the non-stick coating when you would stir the food. Those pans got tossed because I had proof the coating was getting in my food, but still. I’ve had pans that were scratched up much worse than those. It’d be easier to replace them if they weren’t so darned expensive!
I am really beginning to appreciate the value of EntreCard dropping as I keep on stumbling upon wonderful sites – like yours. I will try doing this gorgeous yet simple pasta dish. In fact, I have bought all the ingredients already. I hope I will do justice to your recipe. But the ever veggie lover that I am, I will add chopped red bell pepper. Yum-yum! Thanks for sharing and am inviting you to please visit my site as well. Bye, Jenn!
This looks SO yummy! I’m going to have to try it now… thanks for sharing! I love your blog!
WOW! This looks YUMMY! how much does this cost?
[...] with box mac … but sometimes you just want something a little more flavorful. So, inspired by Jenn’s mac ‘n cheese casserole, and all the left over stromboli ingredients from the hub’s birthday dinner sitting in my [...]
[...] Macaroni and Cheese Casserole Chocolate Chip [...]
Camera strap? Took awhile to see it. Couldn’t, can’t quit looking at pic. OMG! It looks so good.
That looks like mac and cheese I would actually eat. Wow. I’m going to give that recipe a try.
Sounds rather like the recipe my grandmother used only she added a small can of tomato sauce. Gave it a different kick, very good.
It’s just a pasta bake! Nice, simple comfort food. Fair enough. But is there really anyone out there who doesn’t know how to do things like this already?
I cook everyday in a vagarie of genre, and, no, stevei, not everyone has made or know about paprika and egg in comfort mac, is delicious, amdm takig to the girtls at work 2 morrow with my balsamic garlic cranberry chicken,,,, this mac is scrumptuous…
That Mac and Cheese looks sooooo good! It looks the way it ought to be made. I have the ‘box’ variety but…well…I’m a bachelour so go figure. I shall mend the error of my ways and cook this really good comfort food that you have shared. Thanks again for making my life a little cheesier…in a good way.
Best Wishes and good eatin’—Randy
Mac and Cheese is a great thing. It can be even better with a few simple tweaks.
1) Get rid of the Kraft cheese and get creative with some good cheese made by folks who actually care about cheesemaking. Look into some applewood-smoked Cheddar, Gruyere, Gorgonzola (a little goes a long way), REAL Parmigiano-Reggiano (NOT from the shiny green can) or a combination of the four.
2) If you like paprika, you’ll LOVE something the Spanish call ‘pimenton’ or smoked paprika. They come in sweet (dulce) or hot (picante) varieties and add a lot of depth of flavor. They are quite potent, so use it little by little until the dish tastes right. You can always add more – but you never can take it out once it’s in there.
3) A good handful of chopped parsley (or any other fresh, springy herb such as cilantro or basil) mixed through at the very end would bring a nice, fresh, herby note to the dish – adding yet another layer of depth and lifting the overall flavor.
WOW, just had dinner with my two sons. their question was will teach mom (my daughter) how to make mac & cheese… thank you
I made this tonight (doubling the recipe) for our Super Bowl party: it was super easy to make (which is good since I’m an awful cook) and everyone loved it….thanks for sharing!
THANKS so much for this recipe. I never liked my mother’s recipe growing up, and a friend gave me this recipe which I lost..but NOW FOUND!! YES!!
For the person who commented that ‘no wonder American’s have health problems, eating like this’
well, live long enough as I have, and past generations by eating ‘homemade’ foods, even butter in moderation of course, and stop all the fast food stuff and prepackaged!!
My generation DID not actually use butter, but rather this lard stuff with color in it!! and we shall outlive the generation who wants it fast!
For those who would critize, well, how about saying ‘thankyou’ and keeping your comments to yourself!!
Thanks again for the great recipe!!