Cheesy Macaroni Bake

    45 min

    This is a delicious vegetarian pasta, which is creamy, cheesy and packed full of flavour. Enjoy as a main or side dish. It's the perfect comfort food for winter.

    340 people made this

    Serves: 10 

    • 450g macaroni pasta
    • 125ml evaporated milk
    • 2 eggs
    • 225ml soured cream
    • 1 teaspoon seasoning salt
    • 1/2 teaspoon black pepper
    • 170g grated Cheddar cheese
    • 40g grated Parmesan cheese
    • 15g butter, melted

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
    3. In a bowl mix milk, eggs, soured cream, seasoning salt and pepper.
    4. In a baking dish, layer macaroni, Cheddar cheese and milk mixture until full. Sprinkle Parmesan cheese and pour melted butter on top.
    5. Bake in preheated oven for 20 to 30 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (293)


    This was delicious BUT I made a lot of modifications. Following other reviews, I doubled the sauce part and tripled the cheese. I even had to take out some of the macaroni because there wasn't enough sauce to make it as cheese as I like. I used some chedder, pepper jack & gorgonzola. I mixed it all together instead of layering. I mixed in breadcrumbs with the parmesean cheese. I added white pepper, garlic powder & onion powder. I also mixed in a lot of jalapeno peppers & a little bit of juice. My boyfriend is a jalapeno fiend. The result is delicious! If you're expecting stovetop mac & cheese w/ processed cheese...this isn't the recipe for you! This is BAKED mac & cheese! I will add this to my notebook of recipes to make again!  -  11 Feb 2007  (Review from Allrecipes US | Canada)


    I made this for my in-laws for our Christmas Eve dinner and everyone loved it! I read some of the reviews beforehand (which I highly recommend) and decided based on those to use a smaller pan so that it would not dry out (I used a Corningware 2.8 liter dish). I didn't really measure the cheese but used I'm sure more than the original recipe called for. I also added bread crumbs to the top for a twist. I followed all the other measurements exactly. The sour cream component makes the difference I think. What I like about this dish is that it's more than just a cheese sauce you melt and pour over pasta as if it were from a box. It's a real old fashioned mac and cheese bake like the ones I grew up with--very cheesy, moist. And it didn't take that long to make. I highly recommend this recipe.  -  26 Dec 2004  (Review from Allrecipes US | Canada)


    I added a full can of the evaporated milk and added a healthy slab of Velveeta after reading other reviews of this recipe. On it's own it's a good recipe, with a bit of tweaking it's a very good recipe.  -  21 Jan 2006  (Review from Allrecipes US | Canada)