Baked Macaroni and Cheese with Eggs recipe

Decadent dinner recipe for Macaroni and Cheese with baked egg

4 cups dried macaroni (read notes)
1/4 cup butter – plus more for buttering the baking dish
1/4 cup all-purpose flour
2 1/2 cups whole milk
4 cups sharp Cheddar, shredded (1 pack) — plus more for baking
Salt to taste
Herbs (parsley, chives, etc.)
1 Large egg /per serving (salt to season) —- optional

How to
Preheat the oven to 375F/190C.

Cook the macaroni until still a bit firm. Drain and set aside.

In a large pot, melt the butter and sprinkle in the flour. Whisk together over lower heat.

Cook for a couple minutes, whisking constantly. Don’t let it burn. Pour in the whole milk, and whisk until you see smooth texture. Cook until thick consistency, then reduce the heat to low.

Add in the cheese and stir until the cheese is completely melted. Add a good pinch of salt.

Add any additional spices if desired, such as herbs – chives, parsley, thyme, etc. Taste the cheese sauce and add more salt if needed.

Mix in the drained, cooked macaroni and stir well to coat it equally with the cheese sauce.

Transfer Macaroni and Cheese into a well buttered baking dish, top with extra cheese and make a little well for an egg. Crack an egg in the well and season with pinch of salt.

Bake until bubbly and golden, about 25 to 30 minutes, and until the egg/s are done (well done takes longer time. Cover it with the aluminum foil to protect it from burning.

Serve immediately. Garnish with fresh or dry herbs before serving.

You can use any smaller pasta similar to the Macaroni, such as rigatoni, penne, rigate, etc.

Cover the whole baking dish with heavy duty aluminum foil to prevent from burning. This will also cook the eggs faster.

You can cook eggs to over easy (soft sunny side up), or harder which will take longer.
I should mention that eggs are optional. If you do not plan to use eggs at all, cooking time will be 15 to 20 minutes, or until the cheese is bubbly and melted.

Chives, green onions, or parsley gives you fantastic taste, and it is pretty for garnish as well.

It can be in the fridge for up to 7 days (in airtight {with a lid} container). HEAT in microwave/oven safe dish before eating.

You can serve this with a fried sunny side up egg instead of baking it with the mac and cheese.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Recipe ID 31712

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