Creamy Macaroni and Two Cheese Bake

    55 minutes

    This is a delightful and creamy macaroni bake with cheddar and Parmesan cheese. The sour cream added to this recipe makes this dish irresistible.

    347 people made this

    Serves: 10 

    • 450g macaroni
    • 1/2 cup (125ml) evaporated milk
    • 2 eggs
    • 250g sour cream
    • 1 teaspoon seasoned or chicken salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups (170g) grated cheddar cheese
    • 1/2 cup (40g) grated Parmesan cheese
    • 1 tablespoon butter

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a 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, sour cream, seasoned salt and pepper. Layer macaroni, cheddar cheese and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
    4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

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    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 USA and 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 USA and 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 USA and Canada)