Just 3 ingredients! My grandma makes this meal every few days, and it never gets old

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There’s something deeply comforting about a humble, homemade dish that feels like it came straight from another era. Grandma’s Rustic Macaroni Egg Bake is one of those enduring classics—simple pasta combined with eggs and cheese, cooked until crisp and golden, creating a filling, budget-friendly meal that reflects the warmth of a traditional kitchen.

Rich, creamy, and topped with a beautifully browned crust, this dish strikes the perfect balance between soft and crunchy. It’s ideal for quick weeknight dinners, leisurely weekend breakfasts, or anytime you want satisfying comfort food with minimal effort.

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🥘 Grandma’s Rustic Macaroni Egg Bake

📝 Ingredients

• Macaroni – 350 g (any pasta can be used, but macaroni keeps it traditional)
• Eggs – 4, beaten
• Grated cheese – 70 g
• Sliced cheese – 4 slices
• Salt and pepper – to taste
• Olive or vegetable oil – as needed

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🍴 Instructions

Cook the Pasta

Boil the macaroni in salted water until just cooked through. Drain well and toss lightly with olive oil to keep the pasta from sticking.

Prepare the Egg Mixture

Beat the eggs until well combined, then season with salt and pepper.
Optional: Stir in a small splash of milk or cream for extra richness.

Build the First Layer

Heat oil in a large pan over medium heat. Spread half of the pasta evenly in the pan. Pour the beaten eggs over the pasta, sprinkle with grated cheese, and arrange the sliced cheese on top.

Add the Second Layer

Cover with the remaining pasta. Reduce the heat to low, cover the pan, and cook for about 10 minutes, allowing the eggs to set and the bottom to become crisp.
Tip: Low heat helps prevent burning while the eggs cook through.

Flip and Finish Cooking

Carefully turn the macaroni bake using a spatula or plate. Cook the second side for another 8–10 minutes until golden and crispy.
If flipping is tricky, cut into sections and flip each piece separately.

Serve

Finish with extra grated cheese if desired. Slice and serve warm. This dish pairs nicely with a fresh salad or roasted vegetables.