Macaroni Cheese Puff
Transform your classic comfort food with this irresistible Macaroni Cheese Puff recipe! This dish takes creamy macaroni and cheese to the next level by combining rich, velvety cheddar and parmesan cheeses with a light, airy puff formed by whisked eggs—baked to golden perfection. The addition of cayenne pepper adds a subtle kick, while the buttery breadcrumb topping delivers a satisfying crunch in every bite. Perfect for family dinners, potlucks, or as a show-stopping side dish, this baked macaroni delight is both hearty and elegant. Quick to prepare and baked in under 40 minutes, it’s ideal for busy weeknights or cozy weekend meals. Pair it with a crisp side salad or roasted vegetables for a complete, crowd-pleasing feast! Keywords: Macaroni Cheese Puff, baked macaroni and cheese, creamy cheesy casserole, breadcrumb topping, quick comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams macaroni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 150 grams sharp cheddar cheese
- 50 grams parmesan cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 3 pieces large eggs
- 50 grams bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set aside.
Cook the macaroni in boiling, salted water until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to make a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3–4 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from the heat and stir in the cheddar cheese, parmesan cheese, salt, black pepper, and cayenne pepper until fully melted and combined.
In a small bowl, whisk the eggs lightly. Slowly pour about 1/2 cup of the cheese sauce into the eggs while whisking constantly to temper them. Then, mix the tempered eggs back into the saucepan with the remaining cheese sauce.
Combine the cooked macaroni with the cheese sauce, stirring until well coated. Transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the macaroni mixture.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and puffed.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 34.6 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 2385 mg | 183% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1585 mg | 34% | |
*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.
