Recipe Finder blog
Tomato-Egg Macaroni Bake
Simple tomato-egg macaroni bake with cheese — ready in ~55 minutes. Easy weeknight casserole for families and meal prep.
Why this recipe works
Tomato-Egg Macaroni Bake is a simple, comforting casserole of pasta, a milk-and-egg custard, sliced tomatoes and melted cheese. It's suited to weeknights, family dinners, or make-ahead meals. This recipe is straightforward and uses pantry staples, with easy swaps for different cheeses or added vegetables.
- tomato egg macaroni bake
- baked macaroni casserole
- easy weeknight casserole
- macaroni egg custard bake
- tomato pasta bake
Key takeaways
Uses common pantry ingredients and finishes in under an hour.
Adjust milk or eggs for a firmer or creamier custard.
Assemble ahead or freeze baked portions for quick meals.
Recipe guide
Tomato-Egg Macaroni Bake is a simple, comforting casserole of pasta, a milk-and-egg custard, sliced tomatoes and melted cheese. It's suited to weeknights, family dinners, or make-ahead meals. This recipe is straightforward and uses pantry staples, with easy swaps for different cheeses or added vegetables.
A simple, custardy pasta bake that uses pantry staples and bakes in 30 minutes.
- Uses common pantry ingredients and finishes in under an hour.
- Adjust milk or eggs for a firmer or creamier custard.
- Assemble ahead or freeze baked portions for quick meals.
Ingredients (serves 4–6)
250 g macaroni; 2 cups milk; 4 large eggs; 2 cups shredded cheese; 2 medium tomatoes, sliced; salt and pepper; butter or oil to grease; optional: chopped basil/parsley.
Step-by-step method
Preheat oven to 180°C (350°F) and grease a 9x13-inch dish. Cook macaroni in salted boiling water until just al dente (6–8 min); drain. Whisk milk and eggs, season. Stir half the cheese into hot pasta so it melts, then fold in the milk-egg mix. Spread half the pasta in the dish, layer tomatoes, season lightly, then top with remaining pasta and remaining cheese. Bake uncovered 25–30 minutes until custard is set and top is golden. Rest 10 minutes before slicing. Total: 15 min prep, 30 min cook.
Tips, swaps and timing
Use any short pasta (penne, rigatoni). For a firmer bake reduce milk by 1/4 cup or add an extra egg. Swap cheeses (cheddar, mozzarella, or a mix). Add sautéed onions or spinach for veg, or cooked bacon/ham for protein. To reheat, cover and bake at 160°C (325°F) until warmed through.
Ingredients
- 250 g Macaroni noodles
- 2 cup Milk
- 4 large Eggs
- 2 cup Cheese (shredded)
- 2 medium Tomatoes (sliced)
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook macaroni until just al dente, about 6-8 minutes; drain and return to pot.
- Whisk together milk and eggs in a bowl until combined and slightly frothy; season with salt and pepper.
- Stir half of the shredded cheese into the hot macaroni to help it melt.
- Pour the milk-egg mixture into the macaroni and mix until evenly coated.
- Spread half of the macaroni mixture into the prepared baking dish.
- Layer sliced tomatoes over the macaroni, sprinkle a pinch of salt and pepper over the tomatoes.
- Top with the remaining macaroni mixture to cover the tomatoes.
- Sprinkle the remaining shredded cheese evenly over the top.
- Bake uncovered for 25-30 minutes, or until the custard is set and the top is golden and bubbly.
- Let the bake rest for 10 minutes before slicing to allow it to firm up.
- Serve warm, optionally garnished with chopped fresh basil or parsley.
FAQs
Can I use a different pasta?
Yes — any short pasta that holds sauce (penne, rigatoni, shells) works; adjust cook time to al dente.
Can I make this ahead or freeze it?
Assemble and refrigerate up to 24 hours before baking. Fully baked portions freeze well; thaw overnight and reheat covered at 160°C (325°F).
Why did my custard not set?
Undercooked custard can be from too much milk or insufficient bake time; bake until the center is just set and rest 10 minutes to finish firming.