Baked Mac and Cheese is the ultimate comfort food. Find out how to make this easy recipe - without the need for flour. The creamy texture paired with the macaroni noodles is a great way to make a side dish, perfect to pair with any main dish.
When it comes to easy homemade mac and cheese, baking it in the oven is the way to go. It's quickly become a favorite recipe of mine because there is so much flavor, and an easy way to cook pasta without the stress. I also think that this recipe has so much flavor, and I love that I don't have to add a ton of ingredients.
There are often times when I'm using all the burners on my stovetop, so being able to make this finish off this simple baked mac in the oven is an easy solution that still gets everyone fed on time. And the best part? This delicious mac feeds a crowd so that no one leaves the table hungry.
Be sure to check out my Mac and Cheese Charcuterie Board for a fast and simple dish! You can never have too many options for how to enjoy macaroni and cheese!
Ingredients
Elbow macaroni - You can use any size or brand.
Butter - Unsalted butter or salted butter works just fine.
Evaporated milk - This is used to help keep the macaroni and cheese creamy.
Whole milk - A simple addition to add flavor and liquid while baking.
Eggs - Helps to add protein and create a thicker texture during the baking process. (this is needed since we're not using flour)
Yellow mustard - For flavor.
Garlic powder - For flavor.
Salt and Pepper - To taste.
Shredded Cheese - Use any type of shredded cheese that you like.
How To Make Baked Mac and Cheese
Step One: Preheat the oven to 350 degrees. Spray or grease a 9X13 casserole dish.
Step Two: Cook the elbow macaroni according to the directions on the bag - but only cook it for about ⅔ of the cooking time. If the box says 8 minutes to cook the noodles, cook them for 5 ½ minutes instead.
Step Three: Melt the butter over medium heat and then add in the milk. Use a whisk to combine.
Step Four: Whisk the eggs in a bowl, and then spoon about 1 cup of the milk mixture into the eggs while whisking the whole time. Whisk quickly as you’re trying to temper them. Add the mixture back to the pot slowly while continuing to whisk.
Step Five: Cook the mixture until it is slightly thickened, about 5 minutes or so, on medium heat. Remove from the heat.
Step Six: Keep one cup of the cheese for the topping, but stir in the rest of the cheese until it is melted.
Step Seven: Stir in the macaroni and put it into a baking dish. Top with the rest of the cheese.
Step Eight: Bake for 30 minutes or until it is hot and bubbly.
Variations
Change the type of cheese used - You can use any type of pre-shredded cheese that you want. I like to use sharp cheddar cheese, but American cheese, mild Cheddar, Monterey jack cheese, or any other type of grated cheese will work just fine to make the creamy cheese sauce.
Add other seasonings - If you want to add onion powder, heavy cream, sour cream, or any other simple ingredients to this creamy mac recipe, you can. Most flavors and textures pair really well with the cooked pasta, so all options are good.
Common Questions
What toppings pair well with cooked macaroni and cheese?
The fun part about all the basic ingredients used in this recipe is that the toppings can easily vary. If you want a crunchy top, add baked onion strings. You can also add Parmesan cheese on top as well for a pop of extra flavor.
Try out different toppings and ideas for this mac and cheese recipe and see what you prefer. Some people even love adding a few bacon pieces to the top of this easy mac recipe.
How do I store leftover macaroni?
For the best results, let the macaroni cool down to room temperature and then add any leftovers to an airtight container. Leftover mac needs to be stored in the fridge and eaten within 1-2 days.
To reheat the mac and cheese, pop it in the microwave for about 30 seconds. You might want to add a bit of extra cheese on top before reheating because why not?
Recipe
Baked Mac and Cheese Recipe
Ingredients
- 1 lb elbow macaroni
- 4 oz butter
- 2 cans evaporated milk (24 ounces)
- ½ cup whole milk
- 2 eggs
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb shredded cheese cheddar, monterey jack, mozzarella, etc. a blend works best
Instructions
- Preheat the oven to 350. Grease a 9x13 casserole dish.
- Cook the elbow macaroni as directed on the package but only for ⅔ of the cooking time listed. My box said 8 minutes so we cooked it for 5 ½ minutes.
- Melt the butter over medium heat. Add the milk and whisk well.
- Whisk the eggs in a medium bowl. Slowly spoon about a cup of the milk mixture into the eggs, while whisking vigorously, to temper them. Add back to the pot slowly, while whisking.
- Cook just until thickened, about 5 min on medium. Remove from the heat.
- Reserve 1 cup of cheese for the topping. Stir in the rest of the cheese until it is melted.
- Stir in the macaroni. Transfer to a baking dish. Top with the remaining cheese.
- Bake for 30 minutes or until hot and golden brown.
Nutrition
Like what you see? Follow us on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Comments
No Comments