Baked macaroni and cheese from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 508) by Mark Bittman

  • bay leaves
  • Parmesan cheese
  • elbow macaroni pasta
  • breadcrumbs
  • milk
  • butter
  • sharp cheddar cheese
  • EYB Comments

    Can substitute any cut pasta for elbow macaroni pasta; and Emmental cheese, Gouda cheese, or mascarpone for sharp cheddar cheese. See recipe for variation with pancetta or bacon.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any cut pasta for elbow macaroni pasta; and Emmental cheese, Gouda cheese, or mascarpone for sharp cheddar cheese. See recipe for variation with pancetta or bacon.

  • kgmom on March 01, 2020

    I made this for a party recently. I had many compliments, everyone loved it! I did add a small pinch of cayenne for a double batch.

  • minerva on March 01, 2014

    This is the best way to make mac, in my opinion.

  • bargererin on September 13, 2011

    It was a little bland. Not sure how to fix that other than adding lots of salt...

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