This delicious, nuts-free macaroni and cheese casserole is an ideal lunch option. It’s made with creamy cheddar cheese, eggs, whole milk, and crunchy cracker crumbs for a comforting meal.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 65 mins – easy
🍽 4 servings – 834 kcal per serving
|
Serving
367g |
Fat
47g |
Sat. fat
24g |
Sodium
1135mg |
|
Carbs
62g |
Fibers
2g |
Sugars
12g |
Proteins
39g |
INGREDIENTS
- 8 oz macaroni pasta
- 12 oz cheddar cheese
- 4 eggs
- 2½ cups whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cups cracker crumbs
- 2 tbsp butter
TOOLS
- 1 knife
- 1 microwave
- 1 saucepan
- 2 bowls
- 1 casserole dish
- 1 oven
- 1 lid
- 1 colander
- 1 fork
STEPS
Slice cheddar cheese.
Put butter in a bowl and heat it in the microwave for 1 minute until it melts.
Heat 10 cups of water in a saucepan. Add 1 tsp of salt and macaroni pasta to it. Cover the saucepan with a lid and cook for 8 minutes. Turn off the heat, remove the lid, and drain the macaroni pasta in a colander.
Crack eggs in a bowl and add whole milk to it. Beat the mixture, then season with salt and black pepper to get an egg mixture.
Mix one-quarter of the melted butter, sliced cheddar cheese, macaroni pasta, and egg mixture in a casserole dish. Then, stir in the remaining melted butter and sprinkle cracker crumbs over it.
Preheat the oven to 350°F for 12-15 minutes.
Put the casserole dish in the oven and bake for 45 minutes. Then, take it out to get a macaroni and cheese casserole.
It’s ready to be served !
