Easy Macaroni and Cheese Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/28/24
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings

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

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.
What You'll Need to Make This Mac and Cheese Recipe
Commerce Photo Composite
A Nice Casserole Dish
Bellemain Micro-Perforated Stainless Steel Colander displayed on a wooden table
A Good Colander
Best Box Graters
A Handy Dandy Box Grater

"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
A Note From Our Recipe Tester

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

  1. Gather the ingredients.

    Ingredients for easy macaroni and cheese casserole recipe gathered

    The Spruce Eats / Julia Hartbeck

  2. 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.

    Greased rectangular casserole dish

    The Spruce Eats / Julia Hartbeck

  3. Cook 8 ounces (about 2 cups) elbow macaroni in well-salted boiling water following the package directions.

    Macaroni in water in a pot

    The Spruce Eats / Julia Hartbeck

  4. Drain well.

    Cooked macaroni in a colander

    The Spruce Eats / Julia Hartbeck

  5. Return the pasta to the pot and add 2 ounces (4 tablespoons) unsalted butter; stir until melted.

    Butter being stirred into macaroni with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  6. Add 2 cups of the shredded cheese. Taste and add salt and pepper, as needed.

    Cheese being stirred into macaroni with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  7. In a medium bowl, whisk 2 large eggs with 1/2 cup milk.

    Milk and egg whisked together in a bowl

    The Spruce Eats / Julia Hartbeck

  8. Add the milk mixture to the macaroni; stir until thoroughly combined.

    Macaroni and cheese mixture being stirred with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  9. Spoon the macaroni and cheese mixture into the prepared casserole or baking pan.

    Macaroni and cheese mixture in a rectangular casserole dish

    The Spruce Eats / Julia Hartbeck

  10. Sprinkle the remaining 1/2 cup cheese evenly over the top along with paprika, if using.

    Cheese sprinkled on top of the macaroni and cheese mixture in casserole dish

    The Spruce Eats / Julia Hartbeck

  11. Bake the macaroni and cheese uncovered until the cheese melts and browns, 25 to 30 minutes.

    Macaroni and and cheese casserole with lightly browned melted cheese topping

    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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)