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Baked Macaroni and Cheese Recipe

This baked macaroni and cheese recipe is perfect for fall and completely customizable. Recipe courtesy Paula of bell’alimento.

Servings: 9

Active time: 15 minutes

Total time:


  • 1 lb short pasta
  • kosher salt to taste
  • 2 c grated mild cheddar cheese
  • 1 c grated mozzarella cheese
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c whole milk
  • 1/2 c sour cream
  • 1/2 tsp ground mustard
  • black pepper to taste
  • 4 Tbsp unsalted butter, cubed


  1. Preheat oven to 350°F. Spray 3-quart casserole dish with non-stick cooking spray. Set aside.
  2. Bring salted water to boil in large pot. Add pasta, reduce heat, and cook until just shy of al dente, stirring occasionally. Drain.
  3. Return pasta to pot and add cheeses. Stir to combine. In separate bowl, mix eggs, milk, sour cream, salt, pepper, and ground mustard. Add butter and pour mixture into pasta. Stir to combine and pour into casserole dish.
  4. Bake for approximately 35-40 minutes until bubbly and golden on top. Allow to cool slightly prior to serving.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.