|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 22g||108%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked macaroni and cheese casserole is easy to make with cheddar cheese and eggs along with milk and butter. There's no separate sauce to make for this version, making cleanup much easier than other versions made with a stovetop cheese sauce. Eggs and milk are whisked together and then combined with the cooked macaroni, butter, and shredded cheese. The eggs give the mixture a soft and creamy custard-like texture, and it is a real time-saver because there is no separate sauce to cook.
It's a simple, homey recipe that lends itself to many possible variations. Add some crumbled cooked bacon, diced cooked sausage, or diced ham, or change the cheese. Add some Velveeta cheese to the cheddar cheese, or use some Monterey Jack cheese. Pepper jack cheese can add some pleasant heat to the casserole. There are dozens of flavored cheeses to choose from; experiment with your favorites. See the recipe variations for more ideas.
This easy macaroni and cheese bake takes about 30 minutes in the oven, and it makes four generous servings.
Click Play to See This Baked Macaroni and Cheese Casserole Recipe Come Together
8 ounces uncooked elbow macaroni (about 2 cups)
2 ounces (4 tablespoons) unsalted butter
2 1/2 cups shredded cheddar cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large eggs
1/2 cup milk
Paprika, for garnish
Gather the ingredients.
Preheat the oven to 350 F / 180 C / Gas 4. Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.
Cook the macaroni in boiling salted water following the package directions.
Return the pasta to the pot and add the butter; stir until melted.
Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.
In a medium bowl, whisk eggs with the milk.
Add the milk mixture to the macaroni; stir until thoroughly combined.
Spoon the pasta and cheese mixture into the prepared casserole or baking pan.
Sprinkle the remaining 1/2 cup cheese over the top along with paprika, if using.
Bake the macaroni and cheese uncovered for 30 minutes, or until the cheese has melted and browned and casserole is cooked through.
- Cook the macaroni al dente at the most, as it will continue to cook when the casserole is baking in the oven—this way, the pasta won't get too soft.
- For a crunchy, browned breadcrumb topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the macaroni and cheese, and then bake as directed. Buttered panko crumbs may be used for a crispier topping.
- There are many kinds of pasta to choose from, including whole-wheat and gluten-free pasta. Use your favorite kind of macaroni, or make it with pasta of a similar shape and size.
- Crumble 4 to 6 strips of cooked bacon and add to the macaroni and cheese mixture. Spoon into the baking dish and proceed with the recipe.
- Add 1 to 2 cups of diced cooked ham to the macaroni and cheese mixture. Spoon into the prepared baking dish and proceed with the recipe.
- Add a few tablespoons of minced jalapeño peppers or add 1 small can of mild chopped green chile peppers.
How to Store and Freeze
- Baked macaroni and cheese will keep in an airtight container for three to five days in the refrigerator.
- It also freezes well; put the casserole in a freezer-safe container to use as a side dish for a family meal, or put in individual containers for lunches or snacks. Mac and cheese will last in the freezer for up to three months.