Author: Canadian Living

My mother made this back in 1950. She didn't add meat but I began after I had all my children. It is very economical but mainly is filling and satisfying. My 7 children and now 10 grandchildren just love. Just add your own favourite salad and it is a go.

  • Portion size 6 servings
  • Credits : valerie wood


  • 2 cups elbow macaroni
  • 1 lb ground beef
  • 1/2 onion sliced thinly
  • 1 can tomato pulsed
  • 1 egg slightly beaten
  • 1 cup milk
  • 3 cups shredded Cheddar cheese


Cook maccaroni as directed on package.  While it is cooking, fry beef and onion until well cooked.  Drain pasta and rinse in warm water. Add beef mixture and 1 1/2 cups of cheese. Mix well.  Add tomatoes and blend in.  Pour in baking dish.  Sprinkle remaining cheese on top.  Next combine egg and milk and pour gently down sides of pan. Use a fork to blend it evenly through-out. Bake in 350 degree oven. N.B you will notice I didn't add salt and pepper but this can be done to your own tastes.
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Baked Maccaroni and Cheese