This simple baked macaroni and cheese dish is adapted from a recipe in a 1928 cookbook. Cooked macaroni, butter, an egg, milk, shredded cheese, and seasonings are all you need to make this delicious pasta dish. There’s no sauce to prepare, . The cooked macaroni and the rest of the ingredients are layered in the baking dish, so there are no extra bowls or pans to clean. It couldn’t be easier!
How to Store
- Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
- To reheat macaroni and cheese in the microwave, transfer it to a microwave-safe bowl and add a splash of water or broth. Microwave for 1 minutes. Stir and continue to microwave, stirring in 1-minute intervals, until heated through.
- To reheat in the oven, transfer the macaroni and cheese to a buttered baking dish and cover with foil. Bake in a 350 F oven for 15 to 20 minutes, until heated through.
Old-Fashioned Baked Macaroni and Cheese
This simple layered and baked macaroni cheese is old-fashioned, homey comfort food!
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 1/2 cups shredded cheddar cheese, divided
- 3/4 cup evaporated milk or whole milk
- 1 large egg
- 1 teaspoon dry mustard
- 1 teaspoon salt, or to taste
- Dash ground black pepper
- Dash cayenne pepper
Instructions
- Heat the oven to 350 F and lightly butter a 2-quart baking dish.
- Cook the macaroni in boiling salted water according to the package directions. Drain the macaroni, return it to the pot, and toss it with the butter.
- Reserve 1/2 cup of cheese and set it aside.
- Cover the bottom of the baking dish with a layer of about one-third of the macaroni followed by a layer of half of the cheese. Repeat the layers, then top with the remaining one-third of the macaroni.
- In a bowl, combine the milk, egg, dry mustard, salt, and ground black and cayenne peppers. Pour over the casserole.
- Sprinkle with the reserved 1/2 cup of cheese and bake the casserole for 30 minutes, until hot and bubbly.
