This baked mac and cheese recipe is super easy with simple ingredients! Our whole family loves this macaroni and cheese!
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Macaroni and cheese is probably the most consumed food in our home. Granted, many times we make it from the boxed mix, but we also love a good homemade mac n cheese! My recipe for baked mac and cheese is so easy you will find yourself grabbing for the boxed kind less often.
Baked Mac and Cheese Recipe
You probably have everything you need to make this recipe right in your pantry and fridge! Gather these ingredients:
Grocery List for Baked Macaroni and Cheese:
- Pasta (12 oz - elbow or rotini)
- Sharp cheddar cheese (1 lb.)
- Butter (6 tablespoons)
- Eggs (2 large)
- Evaporated milk (14 oz. can)
The photograph shows this recipe with rotini pasta, but I've also used elbow macaroni (large and small) countless times.
How to Make Baked Mac and Cheese
- Preheat oven to 375°F.
- Boil pasta to al dente, according to package directions. Drain.
- Layer pasta, cheese and butter in 9x13-inch pan.
- Whisk eggs and milk in small bowl.
- Pour egg and milk mixture over pasta in dish.
- Bake 20 minutes.
Click here for the full baked macaroni and cheese recipe ingredients and instructions.
I've tried other homemade macaroni and cheese recipes in the past, but never liked the taste, consistency, or the steps included to prep. Macaroni and cheese should be easy. I love finding simple dinners to add to my menu and to share with you. The easier the recipe, the more likely you and I are to make it!
Other Easy Dinner Recipes
- One-Pot Taco Rice Dinner
- Biscuit Topped Italian Casserole
- Slow Cooker Chicken Tacos
- Oven-Roasted Chicken Shawarma
Print the recipe to save for later. to save for later. Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
Recipe Card
Baked Mac and Cheese
Ingredients
- 12 oz. rotini or elbow pasta
- 1 lb sharp cheddar cheese shredded
- 6 tablespoons butter , cut into small pieces
- 2 large eggs
- 14 oz. can evaporated milk
Instructions
- Preheat oven to 375˚F.
- Boil pasta to al dente, according to the package directions. Drain.
- Melt 2 Tablespoons butter and pour into the bottom of a 9-x 13-inch pan. Layer half of the pasta into the pan, then top with half of the cheese. Dot with 2 tablespoons of the remaining butter. Repeat layers, ending with dotted butter.
- In a separate bowl, whisk together the 2 eggs and evaporated milk. Pour evenly over the pasta.
- Bake 20 minutes. Serve immediately.
Katie says
Could you use canned cheddar cheese
Nikki Gladd says
Hi Katie,
Yes, you probably can with a few other tweaks, but I haven't tested it.
Patty says
Love the name of your site:) Will have to try this.
Samantha M. says
Found your blog through Pinterest for a different recipe, and looked for easy mac n' cheese recipes here and found this. Made it for a family get-together, and it was a huge hit! I mixed about a half-cup of breadcrumbs with some garlic and onion powder, and then mixed them with couple tablespoons of melted butter to go on top, which gave it a lovely breadcrumb topping that we really liked! =D Thanks for sharing this deliciousness!
Meesh says
My favorite recipe is even easier, just cooked pasta, grated cheddar cheese and sour cream 🙂 no waiting for it to bake either!
Pat says
Nikki
This is very similar to the recipe I use, however, I omit the butter and just use a little olive oil to grease the pan and to mix with the cooked pasta so it isn't all sticky. I often am too lazy to grate the cheese so I buy pre-grated cheddar and sometimes mix in different kinds of cheeses. I only use one egg mixed with about a cup of no-fat milk, salt and pepper. And after pouring this over the pasta and cheese, sometimes add a bit more milk so I can see some liquid down among the pasta. I bake it at 350 to 375 until the top is golden brown and no free liquid is seen when you tilt the pan. I am sure that your mac and cheese is much creamier and richer but my family likes the crunchiness and there is much less fat....not that the dish is low-fat anyway.
Lovie Amous says
Thank you so very much! I was so happy to find this! You made my day! Thanks again!!!
Tammy says
My friend Stephanie C. posted this on her FB wall, & it's become a family favorite. I love that my not-quite-2-year-old son gets so excited when he sees it. He smiles and says "cheese," and always cleans his plate when we have it for lunch! I'm making it for my church's fellowship meal tomorrow, too. I always come here to get the recipe, too, so you get blog hits each time.
Anyhow, another blog I follow hosts a recipe contest each Wed., for something simple that uses a few great deals & coupons. I doubt anyone uses a truly original recipe, but I thought I'd ask before using this one. So could I?
Nikki says
Hi Tammy,
Sure, no problem. You can use the recipe. If there is a way to credit my site and link back, that would be much appreciated. 🙂 Very cute that your toddler gets excited to eat this. Judah loves it at well. Good luck on your contest!
Nikki
Stephanie says
I made this recipe this past week and both me and my husband loved it. Super quick and easy and delicious! Thx for sharing this great recipe! Excellent for cheese lovers like myself! I'll definitely be making it again.:)
Michelle says
I made this tonight as a side dish tonight. It was delicious! My son really like it!
sara says
Love this! Can I use fat free evaporated milk?
Pennies on a Platter says
Hi Sara,
You can probably use it, but again, it may not be as rich and creamy. 🙂
-Nikki
Doris says
Yumm!
Can I just use regular milk instead of evap. milk?? Will it taste crappy then?
Pennies on a Platter says
Doris - Haven't done it, but you can give it a try! It won't be as creamy, rich and thick, so I wouldn't recommend it. 🙂
-Nikki
Julie says
Just finished devouring this for lunch with my 4 kiddos. Baby is still working on hers. I agree - don't overcook - my kids would have like it a little saucier. Yummy flavor - wish I'd added a little salt to the egg/milk mix so I didn't have to salt at the table. Or maybe since I used a cheese mix (not enough cheddar in the house) it wasn't saltly enough. SOOO satisfies the cheesy carb craving!
Miss Anthropist says
This is how I make my mac n' cheese! Looks delicious! 🙂
catberner says
This is exactly how my Mawmaw has always made her mac and cheese! It's the one thing that she absolutely has to bring to every family gathering, so I can say from experience that this recipe is delicious! 🙂
Jenna says
I was always a fan of mac and cheese from the box too. Then I tried Ina Garten's Lobster mac and cheese and I was converted.
fashionfitnessfoodie says
I LOVE Mac and Cheese - Sunday night I had a craving and settled for Velveeta. I had all of these ingredients and could've made this...Oh well, next time!!
Glen says
Nikki, I've been visiting your website on Veronica's behalf, but I'm also glad to have found this great recipe! I may very well give this a go tomorrow for lunch! Thanks, and thanks also for what you're doing for Veronica and the kids!
Ashlee (ashandlewplus2.com) says
Your dish looks fun to make. I had some mac and cheese in Whistler in December and have been craving it ever since. I am going to have to try this dish and see how it works for me. Thank you
Ashlee
Colleen says
thanks for answering my question about how much cheese to use in cup instead of weight, it does help
Ashley says
What a great stumble for me!!! Is the cheese in this more like a cheese sauce because of the evap milk? I love homemade mac and cheese but for some reason my boyfriend hates it and will only eat the stuff out of the box. Which leaves us strained on nights I would like to make some. This would totally solve that problem! Thank you so muchhhh!!!!
Pennies on a Platter says
Hi Ashley,
The cheese is thicker than a cheese sauce, but not as thick as other m&c recipes I've tried. The evaporated milk does give it a partial saucy consistency, though. Just don't overbake it or it will dry out and not be as runny. 🙂
Nikki
Colleen says
can you tell me , you said to add 1lb cheese, so how many cups it that?
thanks 🙂
Pennies on a Platter says
Colleen - I think I use about 4 cups shredded cheese. Hope this helps!
-Nikki
gabriellemarielopez says
oooo! I love that this recipe calls for evaporated rather than fresh milk. I never have fresh milk on hand but there's always a can of milk in my pantry.
Sue Gladd says
This sounds wonderful! I like using whole wheat pasta for the mac 'n cheese, and I bet it would be yummy in this recipe.
Liz @ Blog is the New Black says
Oh, yum. Such a classic comfort food!
Dene Morgan says
Wow! Wonderful recipe - I will be using this for sure! Thanks 🙂
[email protected] says
Wow, so happy to see an easy "mac and cheese" recipe. I will be trying it soon 🙂