Baked Macaroni And Cheese Casserole Recipe

About this recipe

A hearty and satisfying baked macaroni and cheese casserole, perfect for dinner. This eggetarian dish combines tender macaroni, creamy cheese, and a rich egg-milk mixture for a golden, bubbly finish.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta
• 6 pcs Licious Brown Eggs
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 200 g Old Hill Red Cheddar Cheese Block
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 50 g Dhani Pure Black Pepper Whole

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Bring 6 cups of water to a boil in a large pot. Add 1 tsp salt and 250 g macaroni, then cook until the macaroni is tender, about 8-10 minutes. Drain and set aside.
3. 3. Grate 10 oz of cheddar cheese coarsely and set it aside.
4. 4. In a large baking dish, layer the cooked macaroni and grated cheddar cheese alternately, starting and ending with cheese.
5. 5. In a mixing bowl, beat 2 eggs with 2 cups of milk until well combined. Pour this mixture evenly over the layered macaroni and cheese.
6. 6. Use a fork to gently mix the layers, ensuring the egg-milk mixture is evenly distributed throughout the dish.
7. 7. Bake the casserole in the preheated oven for about 20 minutes, or until the top is golden brown and bubbly.
8. 8. Remove from the oven and let it cool slightly before serving. Optionally, sprinkle with black pepper for added flavor.