Layered Macaroni and Cheese

SERVES: 5

SERVING SIZE: 1 cup per serving

COOK TIME: 50 Min

"Ooey," "gooey," "melty," and "yummy" are a few of the words you'll think of when you taste Layered Macaroni and Cheese, an extra-creamy version of everyone's favorite macaroni and cheese recipe.

What You'll Need

1/2 pound elbow macaroni, cooked
4 cups (16 ounces) shredded cheddar cheese, divided
2 eggs
1 1/2 cup milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

What to Do

Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
Layer 1/3 of the macaroni in baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers; top with remaining macaroni. Reserve remaining 1 cup cheese.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over macaroni.
Cover and bake 45 minutes, or until set in center. Uncover and sprinkle with remaining cheese and the paprika. Bake 5 minutes more or until cheese is melted.

Check This Out!

For more amazing macaroni and cheese recipes, try our Mac & Cheese Burger, or any one of our Best Mac and Cheese Recipes!
Need more pasta options? Try our Italian Cheese Dumplings, our Angelic Pasta, or our Farmhouse Baked Ziti.
Plus, we've got the sauce in our collection of Homemade Sauce Recipes!

Nutritional InformationShow More

Servings Per Recipe: 5

Amount Per Serving % Daily Value *
Calories 502
Calories from Fat 304
Total Fat 34g 52 %
Saturated Fat 21g 104 %
Trans Fat 0.1g 0 %
Protein 30g 60 %

Amount Per Serving % Daily Value *
Cholesterol 175mg 58 %
Sodium 974mg 41 %
Total Carbohydrates 19g 6 %
Dietary Fiber 0.9g 3 %
Sugars 4.5g 0 %

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grace 9719926

Feb 16, 2022

I have always made layered Mac N Cheese. It's the way my mom taught me. Recently I remembered that she always insisted on longhorn cheddar. She bought a huge (to my little eyes) chunk of it and would slice it thin. I'd help place the layers. She always made a huge bowl, sort of see-through. She'd pour whole milk in until she could see it coming halfway up the bowl. Top with bread or cracker crumbs and butter. I have started doing mine the same way...skipping the grated I'd used for years and slicing that longhorn cheddar. Makes a HUGE difference good before, great now. Try it.

BeckySue

Aug 29, 2016

I recently started layering ingredients instead of mixing them all up in a casserole and I find that I like the way it turns out better. And also many times you don't need to boil the pasta first if there's enough sauce in the casserole. I find the large rigatoni works real well. It cooks up well without boiling first and it holds its shape well.

prettygoodcook 094 9373

Aug 14, 2013

It's great with or without tuna. When I make it with tuna, I also add frozen peas - makes a really good supper casserole.

marthalmuniz 00593 74

Jul 15, 2013

I like the idea of adding flaked tuna gonna try it both ways I made a recipe like this with sliced cheese between the layers of pasta. but had forgotten the recipe so glad to see this one