Baked Cheese Macaroni
matej@matejcho.com
Apr 18, 2025
Updated on
Apr 08, 2026
Public
Classification
Category:
Pasta
Cuisine:
Macedonian
Difficulty:
Hard
Servings:
4
Total Weight:
1350g
Time Breakdown
Preparation
20m
Cooking
30m
Resting
10m
Total Time
60m
Nutrition
1020
Calories
40 g
Protein
92.9 g
Carbs
51.8 g
Fat
Sugar:
6 g
Fiber:
3.8 g
Saturated Fat:
28.8 g
Unsaturated Fat:
0 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
0 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
0mg
Salt:
1g
Cooking Video
Ingredients
Rigatoni
500
Gram
1755.0
70.0g
350.0g
0.0g
Gouda Cheese
140
Gram
512.4
32.2g
0.0g
42.0g
Cooking Creme
500
Milliliter
1005.0
4.5g
20.0g
100.0g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
Cow Cheese
150
Gram
586.5
37.4g
1.5g
47.9g
Danish Blue Cheese
30
Gram
102.3
6.0g
0.0g
8.7g
Cooking Instructions
1. Preheat your oven to 220°C (425°F).
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
3. While the pasta cooks, prepare the cream sauce by whisking 2 eggs thoroughly in a medium bowl until well combined, then gradually incorporate the cooking cream, stirring constantly to create a smooth mixture.
4. Once cooked, drain the macaroni thoroughly and set aside.
5. Generously butter a large baking dish, ensuring all sides are well-coated.
6. Layer half of the macaroni in the prepared baking dish, creating an even base.
7. Distribute your first portion of cheese evenly across this layer, allowing it to nestle between the pasta.
8. Add the remaining macaroni as a second layer.
9. Top generously with additional cheese, creating a rich, textured surface.
10. Carefully pour the egg and cream mixture over the entire dish, ensuring all pasta is evenly covered for optimal creaminess.
11. Bake in the preheated oven for 20 minutes, or until the top develops a golden-brown crust and the sauce is bubbling at the edges.
12. Allow to rest for 5 minutes before serving to let the flavors settle.
Baked Cheese Macaroni
Created on April 18, 2025
Total Time:
60m
Servings: 4
Difficulty: Hard
Category: Pasta
Cuisine: Macedonian
Nutrition Facts (per serving)
| Calories: 1020 | Protein: 40g | Carbs: 92.9g | Fat: 51.8g |
Ingredients
- 500 Gram Rigatoni
- 140 Gram Gouda Cheese
- 500 Milliliter Cooking Creme
- 30 Gram Parmesan cheese
- 150 Gram Cow Cheese
- 30 Gram Danish Blue Cheese
Instructions
1. Preheat your oven to 220°C (425°F).
2. Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
3. While the pasta cooks, prepare the cream sauce by whisking 2 eggs thoroughly in a medium bowl until well combined, then gradually incorporate the cooking cream, stirring constantly to create a smooth mixture.
4. Once cooked, drain the macaroni thoroughly and set aside.
5. Generously butter a large baking dish, ensuring all sides are well-coated.
6. Layer half of the macaroni in the prepared baking dish, creating an even base.
7. Distribute your first portion of cheese evenly across this layer, allowing it to nestle between the pasta.
8. Add the remaining macaroni as a second layer.
9. Top generously with additional cheese, creating a rich, textured surface.
10. Carefully pour the egg and cream mixture over the entire dish, ensuring all pasta is evenly covered for optimal creaminess.
11. Bake in the preheated oven for 20 minutes, or until the top develops a golden-brown crust and the sauce is bubbling at the edges.
12. Allow to rest for 5 minutes before serving to let the flavors settle.