Baked Mac and Cheese
A cheesy baked pasta casserole made with eggs and milk. Perfect for using up leftover cooked pasta from the night before.
- Time
- 35 min
- Serving
- 605 kcal
- Ingredients
- ≈ $1.12
- Protein
- 29 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 80 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 80 ml
- 4 Hard cheesepack 200 g ≈ $2.70 40 g
- 5 Butterpack 180 g ≈ $1.58 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 350°F (180°C). Grease a baking dish with half a stick of butter5.
Cook the pasta1 in salted boiling water for 7–9 minutes until al dente, then drain.
Grate the cheese. Whisk the egg with milk3 and a pinch of salt.
Mix the hot pasta1 with the egg-milk3 mixture and half the cheese, then transfer to the baking dish.
Sprinkle the remaining cheese on top and dot with small pieces of the leftover butter5.
Bake at 350°F (180°C) for 20–25 minutes, until golden on top and set in the middle.
Let it rest for 5 minutes, 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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