Description
A delicious baked macaroni dish that features a creamy cheese sauce and baked to perfection.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups milk
- ¼ cup unsalted butter
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees F and grease a 13×9-inch baking pan.
- Prepare the pasta according to package directions. Drain and set aside.
- Meanwhile, add the milk, cheddar cheese, butter, salt, and pepper to the same pot you cooked the pasta in.
- Bring the mixture to a simmer over medium heat. Once gently simmering, stir for about 2 minutes to melt the cheese to make the cheese sauce. (Do not boil the milk. If it starts to bubble vigorously, turn the heat down a little.)
- As soon as the cheese is melted, turn off the heat.
- Add the drained pasta and eggs to the cheese sauce. Stir well.
- Add half of the pasta to the baking dish and sprinkle ½ cup of the Monterey Jack cheese on top. Add the remaining pasta and remaining Monterey Jack cheese. Spread evenly in the pan, then cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 10 minutes.
- Optional: Pop under a broiler on high for 4 minutes to brown and crisp the top.
- Serve warm.
Notes
- Serve with a side salad for a complete meal.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg