Macaroni Casserole

Macaroni

• 3 cups macaroni, cooked al dente

• 1 ½ cups cheddar cheese, grated (sharp cheddar preferred)

• ½ cup mozzarella cheese, grated (optional, for extra creaminess)

• 1 tbsp butter or oil, for greasing

  
  

Egg and milk mixture

• 2 large eggs

• 1 cup whole milk

• ½ cup tomato sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp hot sauce (adjust to taste)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¾ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp melted butter

  
  

Topping

• 1 cup breadcrumbs or panko

• 2 tbsp melted butter

• ¼ cup grated cheese

• A pinch of paprika

  
  

Instructions:

1. Cook macaroni in salted boiling water until just al dente, about 1–2 minutes less than package instructions. Drain well. Do not rinse. Toss with a little butter to prevent sticking.

   
   

2. In a large bowl, whisk eggs until smooth. Add milk, tomato sauce, Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt, pepper, and melted butter. Whisk until thoroughly combined.

   
   

3. Preheat oven to 350°F. Grease a 9 × 13-inch casserole dish. Mix the cooked macaroni with about half of the grated cheese. Spread half the macaroni into the casserole dish. Sprinkle some cheese over it. Add the remaining macaroni and top with the remaining cheese. Slowly pour the egg mixture evenly over the macaroni, allowing it to seep between the layers.

   
   

4. Cover loosely with foil and bake for 20 minutes. Remove the foil and check that the egg mixture is beginning to set. Prepare the crunchy topping

   
   

5. Mix breadcrumbs with melted butter, grated cheese, and paprika Sprinkle evenly over the casserole. Bake uncovered for another 12–15 minutes until golden brown and the center is set.

   
   

6. Let the casserole rest for 10 minutes before cutting. Garnish with chopped parsley if desired. Serve warm with a fresh garden salad.

   
   

Serve with a fresh cucumber, tomato, and lettuce salad with a light vinaigrette.