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Macaroni Casserole





Yields
Makes 8 to 10 servings

Notes: Behnke duplicates her mom's casserole by baking it until it's very crusty, 10 minutes longer, but the pasta is less creamy-tasting.

 1 pound dried small elbow macaroni
  About 1/3 cup (1/6 lb.) butter or margarine
 2 cups (1/2 lb.) shredded sharp or medium cheddar cheese
 1/2 cup fine dried bread crumbs
 3 large eggs
 2 cups milk
 1/4 to 1/2 teaspoon hot sauce
  About 1/2 teaspoon salt
 1/4 teaspoon pepper
 1/4 teaspoon paprika
Step 1
1

In a 5- to 6-quart pan over high heat, cook macaroni in about 2 quarts boiling water just until tender to bite, 4 to 6 minutes. Drain. Return macaroni to pan, off the heat, and add 1/3 cup butter; stir to melt.

Step 2
2

Lightly butter a shallow 2 1/2- to 3-quart casserole. Sprinkle 1/2 cup cheese and 1/4 cup bread crumbs over casserole bottom.

Step 3
3

Beat eggs, milk, hot sauce, 1/2 teaspoon salt, and pepper to blend. Add to macaroni, along with 3/4 cup cheese, and mix well. Pour mixture into casserole. Sprinkle remaining cheese and bread crumbs evenly over top. Dust with paprika.

Step 4
4

Bake in a 400° oven until top feels slightly crusty when touched, about 20 minutes (about 15 minutes in a convection oven). Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories391
% Daily Value *
Total Fat 18g24%

Saturated Fat 10g50%
Cholesterol 112mg38%
Sodium 418mg19%
Total Carbohydrate 41g15%

Dietary Fiber 1.3g5%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.