Baked Macaroni 'n' Cheese Recipe

4.5 3 3
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Baked Macaroni 'n' Cheese Recipe

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4.5 3 3
Publisher Photo
Everyone loves the golden color and cheesy goodness so much that I'm asked to bring this dish to all our get-togethers.—Karen Ochs, Erie, Pennsylvania
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 2 pounds process American cheese (Velveeta), cubed
  • 8 ounces Swiss cheese, cubed
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

Cook macaroni according to package directions. Drain and rinse in cold water. Transfer to a large bowl; add the cheese, green pepper, onion and pimientos. In a small bowl, combine the eggs, milk, salt and pepper; pour over macaroni mixture and mix well.
Pour into two greased 13-in. x 9-in. baking dishes. Sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and browned. Yield: 18 (3/4-cup) servings.
Originally published as Baked Macaroni 'n' Cheese in Taste of Home October/November 2000, p54

Nutritional Facts

3/4 cup: 359 calories, 19g fat (12g saturated fat), 98mg cholesterol, 806mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 20g protein.

  • 1 package (16 ounces) elbow macaroni
  • 2 pounds process American cheese (Velveeta), cubed
  • 8 ounces Swiss cheese, cubed
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 4 eggs
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  1. Cook macaroni according to package directions. Drain and rinse in cold water. Transfer to a large bowl; add the cheese, green pepper, onion and pimientos. In a small bowl, combine the eggs, milk, salt and pepper; pour over macaroni mixture and mix well.
  2. Pour into two greased 13-in. x 9-in. baking dishes. Sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and browned. Yield: 18 (3/4-cup) servings.
Originally published as Baked Macaroni 'n' Cheese in Taste of Home October/November 2000, p54

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Reviews forBaked Macaroni 'n' Cheese

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stevennicole User ID: 2190603 80613
Reviewed Mar. 10, 2014

"this was great!"

MY REVIEW
horsey_mom User ID: 4932089 42168
Reviewed Oct. 9, 2012

"I love the flavor of this dish, but it had too much cheese. I will make this again, but cut down on the Velveeta."

MY REVIEW
ryan472 User ID: 3262293 74997
Reviewed Nov. 21, 2009

"I made this recipe last year for a large group. It makes a lot of food and this was excellent to use. The taste is great and everyone was telling me they want me to make this again."

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