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Baked Macaroni and Cheese


Serves 6
16 oz Pastene Italian Trivella
2 cups whole milk
2 large eggs
4 cups extra-sharp cheddar cheese, coarsely grated
½ cup unsalted butter, melted
1 tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
2 cups monterey jack cheese, coarsely grated
¼ cup Pastene Grated Parmesan Cheese


Prep Time: 15 minutes | Cook Time: 35 minutes

  • Heat oven to 350 degrees. Bring a large pot of salted water to a boil and cook pasta until 2 minutes before al dente. Drain well and set aside. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl, whisk milk and eggs. Add cooked pasta, 2 cups extra-sharp cheddar, melted butter, salt, cayenne and pepper, and stir until well combined.
  • Add half the macaroni mixture to a 9”x13” baking dish in an even layer. Sprinkle 1 ½ cups monterey jack  and ⅛ cup parmesan evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
  • Remove from oven. Remove the foil and add the remaining 2 cups cheddar, ⅛ cup parmesan  and ½  cup monterey jack on top of the pasta. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. Note: The broiled cheese can burn fairly quickly, so keep an eye on it.
  • Remove from oven and let cool until the pasta and cheese are fully set, 10 to 15 minutes. Serve warm.

Product Used

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