Traditional Baked Macaroni and Cheese Casseroles photo of finished dish
This is an old-fashioned baked macaroni and cheese, made with Cheddar cheese, milk, and an egg. It appeared on web page and was posted by Diana Rattray, the web page moderator. I have a real distaste for what goes for "mac 'n cheese" these days. My mother made the real casserole during my childhood and nothing else can measure up. Real cheddar cheese, butter, eggs and milk can never be replaced by a packet of orange powder! Make a meal out of this by adding diced ham chunks, onions, and sweet red peppers.


  • 8 ounces elbow macaroni
  • 1 1/2 to 2 cups shredded Cheddar cheese
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup milk
  • 1 egg
  • 1/2 to 1 cup buttered fresh bread crumbs*


Boil macaroni in salted water, following package directions. Drain under running cold water. Cover bottom of a 2-quart baking dish with layer of macaroni, a layer of cheese, bits of butter, salt and pepper. Continue layers until all ingredients are used, ending with a cheese layer. Whisk milk and egg together, pour over the top, cover with buttered bread crumbs, and bake in a 350 oven for 25 to 35 minutes, until browned and cooked through.


  • 2 cups uncooked elbow macaroni
  • 4 tablespoons (1/2 stick) butter
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 2 large eggs
  • 1/2 cup milk
  • paprika, for the top


Preheat the oven to 350F. Grease an 8-inch square baking pan. Cook macaroni in boiling salted water, following package directions. Drain well; return to pot. Add butter and stir until melted. Add 2 cups of the shredded cheese. In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until well combined. Spoon into the greased pan. Sprinkle the remaining 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and casserole is cooked through.

Nutrition info:
Let's face it, this dish is an indulgence. Improvements like whole wheat pasta, low fat cheese and egg substitute can bring the calories and fat down some.
Yields and Timing:
Prep and cook time adds up to about an hour. Both recipes serve 4-6.
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