Baked Macaroni Cheese Loaf
Take comfort food to the next level with this irresistibly rich and cheesy Baked Macaroni Cheese Loaf, a crowd-pleasing twist on a classic favorite. Combining elbow macaroni with a velvety cheese sauce made from sharp cheddar and nutty parmesan, this dish is baked into a golden loaf that's as visually stunning as it is delicious. Featuring a crispy breadcrumb topping and a hint of optional paprika for added flair, this loaf is perfect for a family dinner, potluck, or holiday spread. Easy to slice and serve, it can be enjoyed on its own or paired with a fresh salad or roasted vegetables for a complete meal. With its creamy texture, bold flavors, and elegant presentation, this baked macaroni cheese loaf is destined to become a new staple in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams elbow macaroni
- 45 grams butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 200 grams cheddar cheese, shredded
- 50 grams parmesan cheese, grated
- 2 eggs
- 50 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a standard loaf pan with parchment paper.
Cook the macaroni in a large pot of boiling salted water until al dente, according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth roux.
Gradually pour in the milk while whisking to prevent lumps. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
Reduce the heat to low and stir in the shredded cheddar cheese and grated parmesan until melted and smooth. Season the cheese sauce with salt and black pepper to taste.
In a small bowl, beat the eggs lightly. Slowly add a few tablespoons of the warm cheese sauce into the beaten eggs, whisking to temper them and avoid curdling.
Pour the tempered egg mixture back into the saucepan with the cheese sauce, stirring well to combine.
In a large mixing bowl, combine the cooked macaroni and cheese sauce, ensuring the pasta is evenly coated.
Pour half of the mixture into the prepared loaf pan. Sprinkle an even layer of breadcrumbs over the mixture, then add the remaining macaroni mixture on top.
Sprinkle the top with the remaining breadcrumbs and a light dusting of paprika for color, if desired.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf is set.
Allow the loaf to cool in the pan for 10-15 minutes before carefully removing it from the pan.
Slice and serve warm as a main dish or alongside a fresh salad or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 239.8 g | 87% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 33.9 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 644 mg | 50% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
