Baked Fettuccine & Cheese
Submitted by Chef Crystal
Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minThis streamlined mac and cheese uses fettuccine for a fun textural twist and evaporated milk for extra creaminess.
Sautéed onions layer between pasta and cheese, adding sweet depth without overpowering the dish.
A dusting of paprika and red pepper flakes gives the golden crust subtle warmth and color.
Pro Tips
- Cook fettuccine just until al dente since it continues cooking in the oven
- Use sharp or extra-sharp cheddar for maximum cheese flavor
- Don’t skip sautéing the onions; translucent onions taste sweet rather than harsh
- Watch carefully during baking and pull it out when just set to keep the custard creamy
Ingredients
Directions
Preheat oven to 350℉ (180℃). In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot. Add onion and sauté until translucent. (Do not brown). In bottom of 1-qt casserole spread ¾ cup of macaroni. Top with 1- ½ oz cheese, then half the sautéed onion. Repeat layers. In small bowl combine milk, egg, salt, and pepper, mixing well. Pour over macaroni mixture and sprinkle with paprika. Dot with remaining margarine and bake until set, 20 to 25 minutes. Do not overcook.
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