Macaroni and Cheese Bake
A hearty morning bake made with pasta, eggs and milk with melted cheese. Easy to make from leftovers and pairs nicely with herbs.
- Time
- 35 min
- Serving
- 605 kcal
- Ingredients
- ≈ $1.11
- Protein
- 29 g
Ingredients
- 1 Pastapack 450 g ≈ $1.36 80 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.91 80 ml
- 4 Hard cheesepack 200 g ≈ $2.64 40 g
- 5 Butterpack 180 g ≈ $1.60 8 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 180 °C and grease a baking dish; don't peel the pasta1, use as needed, wash hands, and have the ingredients within reach.
Boil the pasta1 on high heat for 7–9 minutes to al dente, then drain and set aside until firm.
In a bowl, mix the pasta1 with the egg, milk3, salt, and half the cheese until evenly distributed, then transfer to the greased dish.
Top with the remaining cheese and bake in the oven at 180 °C on the middle rack for about 20 minutes.
Remove the dish from the oven, check the crust color and center consistency, and if the center is not set, bake 5–7 more minutes at the same temperature.
Let the casserole rest 5 minutes, then slice into portions and serve warm.
Tips
- Why it works
- Use al dente pasta to avoid a mushy bake; overcooked pasta turns to glue when baked. Check by biting—it should resist slightly.
- Substitutions
- Replace half the milk with cream for a richer texture. Use cheddar instead of hard cheese for a sharper flavor.
- Common mistakes
- If the top browns too fast but the center stays wet, cover loosely with foil halfway through baking to steam it.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge. Reheat covered in the oven at 160°C for 10 minutes until bubbly.
- Serve with
- Pair with a side of buttered peas or a simple green salad for balance.
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