Baked Macaroni and Cheese
Baked Macaroni with white cheddar cheese is mighty good comfort food. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 servings
Calories: 302kcal
Cost: $12
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons unsalted butter
- 1 medium egg, beaten
- 1-1/4 cup buttermilk I use whole cultured.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional) Add more or less if desired.
- 1/2 teaspoon onion powder (optional) Add more or less if desired.
- 1 cup white cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 3/4 cup cheddar cheese, shredded (optional)
- 1 teaspoon paprika for garnish (optional)
Instructions
- Preheat oven to 375 degrees.
- Prepare elbow macaroni according to instructions printed on box. Simmer until al dente (easily pierced with a fork). Over cooking will create mushy macaroni. Avoid.
- Drain macaroni. Pour drained macaroni into 9x13 buttered baking dish (I used a dutch oven). Add unsalted butter and stir until melted.
- Stir in beaten egg, buttermilk and seasonings. Add shredded white cheddar cheese, shredded mozzarella/provolone cheese and shredded cheddar cheese (if using).
- Stir until well combined.
- baked for 15 to 17 minutes OR until cheese is melted and bubbly.
- Serve hot. Sprinkle with paprika before serving (optional).
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 20g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 491mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 0.05mg | Calcium: 304mg | Iron: 1mg