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.
![A baked macaroni and cheese casserole with a serving spoon and a plate](https://www.thespruceeats.com/thmb/sXVaTS0yGWsoEpu1cmtCKWDACHc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-macaroni-and-cheese-casserole-recipe-3058145-hero-03-e451743018ce4f4f8cfa0417bde0e3a3.jpg)
The Spruce Eats / Julia Hartbeck
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.
Tips for Making Easy Macaroni and Cheese Casserole
- Al dente - 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.
- Make it crunchy - 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.
- Use your favorite pasta - 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.
"This recipe reminds me of just how much I love an uncomplicated, comforting, easy, and delicious mac and cheese dinner! Eat it while it's still hot for a custardy consistency, or wait about 15 minutes for the casserole to firm up to cut clean squares (it stays pretty warm). Either way, this recipe works well for a hungry family any time of year." —Diana Andrews
![Easy Macaroni and Cheese Casserole/Tester Image](https://www.thespruceeats.com/thmb/fOhVgAXNVLuOVg3sVnN-g9BQTX0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-macaroni-and-cheese-casserole-recipe-3058145-diana-andrews-2023-2-279f5d6255c642a9a0fb227902dd9e54.jpg)
Ingredients
-
2 ounces (4 tablespoons) unsalted butter, more for the pan
-
Fine salt, as needed
-
8 ounces uncooked elbow macaroni (about 2 cups)
-
2 1/2 cups shredded cheddar cheese, divided
-
Freshly ground black pepper, to taste
-
2 large eggs
-
1/2 cup milk
-
Paprika, for garnish, optional
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Julia Hartbeck
-
Position a rack in the center of the oven and heat to 350 F / 180 C / Gas 4. Grease an 8-inch square baking pan or 2-quart casserole dish with butter.
The Spruce Eats / Julia Hartbeck
-
Cook 8 ounces (about 2 cups) elbow macaroni in well-salted boiling water following the package directions.
The Spruce Eats / Julia Hartbeck
-
Drain well.
The Spruce Eats / Julia Hartbeck
-
Return the pasta to the pot and add 2 ounces (4 tablespoons) unsalted butter; stir until melted.
The Spruce Eats / Julia Hartbeck
-
Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.
The Spruce Eats / Julia Hartbeck
-
In a medium bowl, whisk 2 large eggs with 1/2 cup milk.
The Spruce Eats / Julia Hartbeck
-
Add the milk mixture to the macaroni; stir until thoroughly combined.
The Spruce Eats / Julia Hartbeck
-
Spoon the macaroni and cheese mixture into the prepared casserole or baking pan.
The Spruce Eats / Julia Hartbeck
-
Sprinkle the remaining 1/2 cup cheese evenly over the top along with paprika, if using.
The Spruce Eats / Julia Hartbeck
-
Bake the macaroni and cheese uncovered until the cheese melts and browns, 25 to 30 minutes.
The Spruce Eats / Julia Hartbeck
How to Store and Freeze Macaroni and Cheese
- 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.
Feeling Adventurous? Try This:
- Add bacon - 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 ham - 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.
- Make it spicy - Add a few tablespoons of minced jalapeño peppers or add 1 small can of mild chopped green chile peppers.
Nutrition Facts (per serving) | |
---|---|
528 | Calories |
39g | Fat |
21g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 528 |
% Daily Value* | |
Total Fat 39g | 49% |
Saturated Fat 22g | 109% |
Cholesterol 196mg | 65% |
Sodium 1676mg | 73% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 24g | |
Vitamin C 0mg | 0% |
Calcium 560mg | 43% |
Iron 1mg | 7% |
Potassium 160mg | 3% |
*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. |
Recipe Tags: