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
- ** (optional) Panko Bread Crumbs – combined with additional butter to sprinkle on top before baking , instead of sprinkling with cheese.
Preparation for Easy Baked Macaroni & Cheese
*This post may contain affiliate links. Read my disclaimer here.
- Boil macaroni in a large pot according to package direction less 2 minutes, drain in a calandar and run under cold water.
- While macaroni is boiling, measure out and separate ingredients.
- 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.
- Add semi-cooled macaroni, stir well.
- Pour mixture into a 9×13″ casserole baking dish or pan.
- Sprinkle top with 1 cup of cheese or panic as noted below.
- 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.
- Bake at 350 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
Ingredients
- 16 oz. Elbow Macaroni or other pasta of choice
- 4 Tbsp. Butter melted
- 2 cups Evaporated Milk
- 3 cups Whole Milk
- 1 tsp. Garlic Salt
- 1 tsp. Seasoned Salt
- 1/2 tsp. Black Pepper
- 2 lg Eggs
- 3 cups Sharp Cheddar Cheese shredded
- 2 cups Mild Cheddar or Monterey Jack substitutes- Colby, Gouda, or Gruyere
- 1 cups Mozzarella Cheese shredded
Topping
- 1 cup Mild Cheddar Cheese or a mixture of cheeses
Instructions
-
Preheat oven to 350 degrees
-
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.
-
In the mean time, in a separate large bowl, add the beaten eggs, melted butter, milk, evaporated milk, salts and black pepper. Sir together then add the shredded cheeses. ( Shredding your own cheese yields a better texture)
-
After macaroni is cooked & drained, add into the cheese mixture. Pour into a 9 x 13 " casserole baking dish.
-
Sprinkle with about 1 cup of cheese of choice. Bake 40-45 minutes until golden brown on top.
Broil for 3-5 minutes if needed.
Recipe Notes
* This recipe may be halved for a smaller portion.