Ma's Baked Macaroni

Ma's Baked Macaroni

Christine and Carla Pallotta

Christine and Carla Pallotta

October 23rd, 2017

https://simplefeast.com/chefscatalog

Ma’s Baked Macaroni

Serves 6
1 hour total time
10 minutes active time
Easy, Kid Friendly

Cooking was our mother’s heart and her gift. You could taste her love in every bite, and that’s still true whenever we taste this dish.

Ingredients
1 pound penne pasta
2 tablespoons unsalted butter
3 large eggs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup finely grated Pecorino Romano cheese
2 cups whole milk

Directions
Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil.

Add the pasta and cook, according to the manufacturer’s instructions, until al dente.

In a 2-2.5 quart casserole dish, melt the butter in the microwave and swirl to coat the bottom. (Alternatively, the butter can be melted in a small saucepan on the stovetop and poured into the casserole). Cool for 2 minutes.

Meanwhile, beat the eggs with a fork, then add the salt, pepper and half of the cheese. This should be mixed well so the cheese stays suspended in the egg.

Drain the pasta and put in the casserole dish. Pour the egg mixture over the pasta and mix with a large spoon to coat all the pasta. Pour in enough milk to just cover the pasta. Stir again, press down lightly on the pasta (the milk should just skim the top) and sprinkle the remaining cheese over the top.

Transfer to the oven and cook until crispy on top and golden brown along the edges, about 40 minutes.

Scoop into pasta bowls to serve.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view, more recipes go to Simple Feast.

Comments
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What's the oven temperature for this Casserole?

Good catch :) Bake a 350 F. Let us know how it turns out!

Ingredients

  • 1 pound penne pasta
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup finely grated Pecorino Romano cheese
  • 2 cups whole milk