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Easy Baked Macaroni & Cheese

Easy Baked Macaroni & Cheese





Easy Baked Macaroni & Cheese


Baked Macaroni & Cheese is probably one of the most popular side dishes I’ve heard of since I was young. The origination of this dish is not fully clear whether it was England, Italy, or somewhere else, but it has surely made its way around the world including the United States.


There are many versions of this popular side dish and many ways of making it. I have made it a few different ways personally, which were all good. We make macaroni & cheese at least once a month at my home, usually with Sunday dinners.


We also make this for big family dinners or events such as Thanksgiving & Christmas,  as I’m sure many other households do the same. This is also a winner with kids as well as adults, so you can’t go wrong.





This homemade version of my famous macaroni & cheese is easy to make and tasty at the same time. This doesn’t require making a roux or heating up and whisking ingredients. It is pretty much a one large bowl preparation, pour and bake, WHA-LAH!


Ingredients for Easy Baked Macaroni & Cheese




  • Elbow Macaroni
  • Whole Milk – used in combination with evaporated milk and water or you may use all whole milk instead of all 3.
  • Evaporated Milk
  • Water
  • Eggs
  • Garlic Salt
  • Seasoned Salt
  • Black Pepper
  • Butter
  • Sharp Cheddar Cheese
  • Mozzarella Cheese
  • Panko Bread Crumbs – combined with additional butter to sprinkle on top before baking.



Preparation for Easy Baked Macaroni & Cheese






*This post may contain affiliate links. Read my disclaimer here.





  1. Boil macaroni in a large pot according to package direction less 2 minutes, drain in a calandar and run under cold water.
  2. While macaroni is boiling, measure out and separate ingredients.
  3. Place melted butter, milks, water, beaten eggs, salts and black pepper in a large mixing bowl. Stir to combine. Then add grated cheese and stir.
  4. Add semi-cooled macaroni, stir well.
  5. Pour mixture into a 9×13″ casserole baking dish or pan.
  6. Melt 2 Tbsp. of butter and add panko breadcrumbs in a small skillet stirring for a few minutes. Toss evenly over the top of the macaroni & cheese.
  7. Bake at 375 degrees for 45-50 minutes.



My previous version consisted of making a roux sauce first, combining with the pre-cooked macaroni, sprinkling some panko breadcrumbs and butter on top, then baking. However, this version had been my personal recipe for years before switching and has been being requested by popular demand. We have been enjoying this version, so I am definitely sticking with it for now. Hope you try it and enjoy. Leave me a comment if you do.







Easy Baked Macaroni & Cheese

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Dianne


  • 16 oz. Elbow Macaroni
  • 4 Tbsp. Butter melted
  • 2 cups Evaporated Milk
  • 2 cups Whole Milk
  • 1 cup Water
  • 1 tsp. Garlic Salt
  • 1 tsp. Seasoned Salt
  • 1/2 tsp. Black Pepper
  • 2 lg Eggs
  • 4 cups Sharp Cheddar Cheese
  • 2 cups Mozzarella Cheese


  • 2 Tbsp. Unsalted Butter
  • 1/2 cup Panko Breadcrumbs


  1. Preheat oven to 375 degrees

  2. Place a large pot of water to boil on high heat. Cook macaroni according to package directions less 2 minutes of the al diente cooking time.

  3. In the mean time, in a separate large bowl, add the beaten eggs, melted butter, milk, evaporated milk, water, salts and black pepper. Sir together then add the shredded cheeses.

  4. After macaroni is cooked & drained, add into the cheese mixture. Pour into a 9 x 13 " casserole baking dish.


  1. Heat a medium skillet on medium heat. Melt the butter for the topping. Toss in the panko breadcrumbs to coat. stir for 1-2 minutes. Sprinkle breadcrumbs over macaroni. Bake 45 - 50 minutes or until top is golden brown.

Recipe Notes

* This recipe may be halved for a smaller portion.

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