Lake Isle Press

Baked Macaroni and Cheese

Baked Macaroni and Cheese


  • 6 cups water
  • 1 tablespoon salt
  • 2 cups elbow macaroni
  • 6 tablespoons butter, softened, plus more for dish
  • 2 large eggs
  • 2 cups evaporated milk
  • 1 teaspoon salt
  • 2 dashes Tabasco sauce
  • 1 pound extra-sharp cheddar cheese, grated
  • 1/2 cup grated American cheese
  • 1/2 teaspoon sweet paprika


1. Preheat the oven to 350 degrees. Put the water and salt in a heavy saucepan and bring to a boil. Slowly stir in the macaroni. Boil 12 minutes, stirring occasionally. The macaroni should be firm but tender. Pour the macaroni into a colander and rinse with a little cold water. Drain. Toss the macaroni with the butter and set aside.

2. In a small bowl, beat the eggs until light yellow. Add the milk, salt, and Tabasco sauce. Butter a large casserole dish. Combine the cheddar and American cheeses.

3. In the casserole, alternate 1/2 cup layers of the cooked macaroni with layers of the mixed cheeses, ending with the cheeses on top. Pour the egg mixture slowly and evenly over the macaroni and cheese. Sprinkle with the paprika. Bake 30 to 40 minutes, until the custard is set and the top is bubbly and golden brown.

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