Macaroni Cheese with Egg and Evaporated Milk
Lalkila Kitchen · Lalkila · Vegetarian · Eggs · Pasta · Main dishes · Western influenced
Cheddar, egg and evaporated milk bind cooked macaroni without making a separate flour-based white sauce.
Ingredients
- 250g macaroni
- 250g vegetarian mature cheddar, grated
- 250ml unsweetened evaporated milk
- 2 large eggs
- Grating of nutmeg
- Salt and pepper
Method
- Heat oven to 220°C/200°C fan. Cook macaroni according to its packet and drain.
- Beat eggs with evaporated milk and nutmeg; mix with grated cheese.
- Combine with macaroni, seasoning to taste. Spread in a shallow 25.5cm ovenproof dish.
- Bake, checking after 10–15 minutes, until bubbling, lightly browned and 74°C/165°F at the centre.
Cooking notes
Evaporated milk is unsweetened; sweetened condensed milk is unsuitable. Select cheese made with vegetarian rennet.
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Source and adaptation
Adapted from Nigella Lawson, Macaroni Cheese, Nigella Express. Original recipe.
Selects vegetarian cheddar; adds a casserole-temperature check.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.