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Macaroni and Cheese with Scallions

Baked Macaroni and Cheese with Scallions

Renée Robinson

A Crisp and Gooey Version of the Beloved Classic.

Macaroni and cheese. It’s ubiquitous. Most of us love it in one form or another. I’ve made more versions than I can possibly remember. Sometimes I want a creamy stove top version. Then there are times where I want it baked until a cheesy crust forms on the top and sides.  That’s the kind I was in the mood for when I made this one.

I decided to stay away from a béchamel. I’ve had too many experiences with a béchamel breaking when it bakes or else it turns out grainy when it sits for a little while after coming out of the oven. Instead I opted for plenty of butter, a couple eggs, some creme fraiche, half and half, cream, and seasonings. I wanted it gooey with cheese, but not necessarily saucy. 

Weighing Cheese for Macaroni

As for the types of cheese, I chose extra sharp cheddar for its bite, and gruyere for its depth of flavor. I normally don’t like additional ingredients in my mac and cheese, like peas or ham, etc., but I did add plenty of sliced scallions this time. I realized that although I love it plain, I would be serving this as a side dish and scallions would provide a welcome balance to all that cheesy richness. 

After layering the pasta, cheese and scallions, I poured over the cream sauce and topped it with additional cheese and plenty of good sweet paprika. It baked for almost an hour and what you see here is the end result.

Yes, indeed. This was just what I had in mind when I started. 

Baked Macaroni and Cheese with Scallions

Recipe by Renée Robinson



Gooey with a crispy top. Yep, this is baked macaroni and cheese at its best. Cheddar and gruyere cheese, plus crème fraîche, heavy cream, half and half, and scallions seal the deal. So comforting and perfect.

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  • 1 pound elbow macaroni

  • 1/2 pound gruyere cheese, shredded

  • 1/2 pound extra-sharp cheddar cheese, shredded

  • 1 bunch scallions, whites and greens, thinly sliced

  • 2 large eggs

  • 1 stick salted butter, melted

  • 1/2 cup crème fraîche

  • 1 cup heavy cream

  • 1 cup half and half

  • 1 teaspoon Morton’s kosher salt

  • black pepper, freshly ground

  • hot sauce of your choice

  • sweet paprika


  • Preheat oven to 350 degrees. Cook the macaroni in a large pot of salted water until shy of al dente. You don’t want to overcook it or it will be soggy after it bakes. Drain and hold in a colander.
  • Toss together the 2 cheeses, reserving one cup for the top. In a well buttered 13” x 9” dish, layer the macaroni, cheeses, and scallions, in 4 layers, beginning and ending with the macaroni.
  • Whisk the eggs in a medium bowl until well blended. Add the melted butter, creme fraîche, heavy cream, half and half, salt, a good grind of black pepper, and as much hot sauce as you’d like. I like plenty and added a couple teaspoons. Whisk it until combined and pour the sauce over the macaroni. Top with the reserved cheese and sprinkle liberally with paprika. Bake until the cheese is browned and bubbling - 45 - 60 minutes. Let cool for 10 minutes before serving. Enjoy!

4 Responses

  1. I finally got around to making this and I am glad I did – and the good news is that there’s enough cheese leftover for another batch (thanks Costco!). It was great out fo the oven but it was really excellent reheated. I also sent some home with my pescatarian law school son. He loved it. I used a good amount of hot sauce, and that and the scallions were essential. It saved me twice when it was too hot to cook but I wanted something quick and yummy!

    1. I love this, Patricia! So happy you and your son enjoyed it!! And yes, the scallions and hot sauce are definitely essential. 😊

  2. I’m having a moment here. I’m reworking my menu because I’m making this. Exactly as written. And eating it all by myself.

    1. Okay. Well, I’m not certain you’ll feel your best after ingesting a pound of macaroni, a pound of cheese, and enough butter and cream to sink a ship, but by all means enjoy!!!

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