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Baked Macaroni 'n' Cheese

 Baked Macaroni 'n' Cheese
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
18 ServingsPrep: 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.
Nutritional Facts: 1 serving (3/4 cup) equals 359 calories, 19 g fat (12 g saturated fat), 98 mg cholesterol, 806 mg sodium, 27 g carbohydrate, 1 g fiber, 20 g protein.

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Baked Macaroni 'n' Cheese (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.