A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.

  • Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

419.7 calories; 20.4 g protein; 36.4 g carbohydrates; 120.9 mg cholesterol; 861.9 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2008
Best served very hot but doesn't re-heat well (like most macaroni and cheese). It's the only baked macaroni and cheese recipe I use! It was requested by a family member for Thanksgiving. Best to use a deep casserole dish not a 9x13 pan. It gets too dry in a 9x13. Read More
(71)

Most helpful critical review

Rating: 2 stars
07/12/2006
Despite what this recipe says be sure to spray or grease your casserole dish. I didn't and the noodles stuck horribly. Read More
(75)
88 Ratings
  • 5 star values: 27
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 11
Rating: 2 stars
07/12/2006
Despite what this recipe says be sure to spray or grease your casserole dish. I didn't and the noodles stuck horribly. Read More
(75)
Rating: 5 stars
01/30/2008
Best served very hot but doesn't re-heat well (like most macaroni and cheese). It's the only baked macaroni and cheese recipe I use! It was requested by a family member for Thanksgiving. Best to use a deep casserole dish not a 9x13 pan. It gets too dry in a 9x13. Read More
(71)
Rating: 4 stars
07/02/2005
Needed a little zip so I added a couple shakes of dried minced onion some bacon bits a couple dashes of hot sauce and then topped the casserole with a can of stewed tomatoes. Serve with crisp green salad. Fresh fruit for dessert. The green salad and the fruit take away the sin of the fat from the mac and cheese. Read More
(51)
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Rating: 4 stars
11/28/2006
Very good with a few changes. I halved the recipe (plenty still to feed 4), used velvetta cheese, hot sauce & added a package of little smokies. I also stirred it about half way thru cooking because the outside was burning and the inside was still gooey. My hubby loved it. Read More
(38)
Rating: 4 stars
12/24/2006
I love this dish! It tastes great and is so much easier to fix than other recipes I have tried. You do have to watch it though because the edges and bottom will burn and become tough. I added bread crumbs to the top before baking and that gives it a crunchy taste. Read More
(29)
Rating: 4 stars
05/05/2006
It's great for ease. It has a rather unusual texture creamy and custardy almost like an egg/cheese custard around noodles. It went over well but I'd like to play more with the recipe. Read More
(23)
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Rating: 5 stars
10/03/2006
This recipe was very easy and very good. I had to bake it a little longer- about 55 minutes but it turned out perfectly. I also added about 6 oz of velveeta to the recipe. This makes a lot and the leftovers were better than the day of! I will be making this again. But it is very rich so I would use it as a side next time. I think it would be great with some veggies and ham added in as well. Read More
(20)
Rating: 4 stars
02/23/2006
My mom loved this; I wasn't crazy about it. HOWEVER I did use 1 can fat free evaporated and 1 regular plus a mix of cheeses instead of just American. I'm sure if I followed it to a T it would've been great;o) Also don't put this in a 9x13 use a nice deep casserole dish and small elbows. Large ones will expand and you'll end up with mac & cheese pie like me lol! Read More
(17)
Rating: 4 stars
08/29/2007
Easy. Tasty. GONE! My kids devoured this dish. I added bacon bits as well. I also sprayed my baking dish with PAM and coated it with breadcrumbs for a nice crust around the edges. Read More
(15)