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Baked Macaroni and Cheese Recipe

Macaroni and cheese—it’s an American staple. Who doesn’t love mac and cheese, right? There are so many ways to make it and so many add-in possibilities. It might be the perfect food, because it’s completely customizable. It starts with a stove top or baked version. Today we’re exploring a classic version of baked macaroni and cheese. It’s the perfect accompaniment to most meals or, if you’re like me, perfect on its own.

Baked Macaroni and Cheese

Baked is what I grew up on and it’s my go-to. It starts with a short pasta. We like shells or elbows. Feel free to try rotini, penne, or farfalle. You’ll want to be sure you cook the pasta just shy of al dente. No worries, it will finish cooking in the oven.

Once you’ve mixed everything together you’ll throw it into the oven to bake to bubbly perfection.

I use Davidson’s Safest Choice® pasteurized eggs in all of my recipes calling for eggs because I don’t have to worry about Salmonella—especially in raw or undercooked dishes. They’re pasteurized to eliminate the risk of Salmonella. With so much to worry about, why worry about your eggs? Find them in a store near you.