Macaroni and cheese with eggs recipe baked

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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.

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• 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

1. Gather the ingredients.

   The Spruce / Julia Hartbeck

2. Preheat the oven to 350 F / 180 C / Gas 4. Grease an 8-inch or 9-inch square baking pan or 2-quart casserole.

   The Spruce / Julia Hartbeck

3. Cook the macaroni in boiling salted water following the package directions.

   The Spruce / Julia Hartbeck

4. Drain well.

   The Spruce / Julia Hartbeck

5. Return the pasta to the pot and add the butter; stir until melted.

   The Spruce / Julia Hartbeck

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

   The Spruce / Julia Hartbeck

7. In a medium bowl, whisk eggs with the milk.

   The Spruce / Julia Hartbeck

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

   The Spruce / Julia Hartbeck

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

   The Spruce / Julia Hartbeck

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

    The Spruce / Julia Hartbeck

11. Bake the macaroni and cheese uncovered for 30 minutes, or until the cheese has melted and browned and casserole is cooked through.

    The Spruce / Julia Hartbeck

Tips

• 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.
  

Recipe Variations

• 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.

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