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This baked macaroni and cheese has a custard-style sauce made from evaporated milk, eggs, and lots of freshly grated cheese. Topped with a bread crumb topping, then baked, it’s the perfect creamy, cheesy comfort food.
When it comes to macaroni and cheese, I take it pretty seriously. I mean, really seriously. Just in case you’re doubting that last statement, let me direct you to some of my favorite macaroni and cheese recipes I’ve made over the last two years. There’s of course, Four Cheese Macaroni and Cheese, Creamy Four Cheese Baked Pasta Skillet, Creamy Havarti Macaroni and Cheese, Quinoa Mac n’ Cheese with Bacon and Broccoli, and last but not least Creamy ‘One Pot’ Mac N’ Cheese.
Despite the fact I already have so many favorite macaroni and cheese recipes, I decided I’d add another to the list and introduce you to this ease recipe for Baked Macaroni and Cheese since so many of you have asked me for an easy macaroni and cheese that can be baked in the oven. This is just perfect for Thanksgiving dinner, because both the kids and adults will enjoy it!
I started the base of this recipe with the aforementioned Creamy One Pot Mac n’ Cheese because simply stated, it is some of the creamiest homemade macaroni and cheese I have ever had. The crazy part is that it’s made with an egg! You don’t actually taste the egg, of course, it just helps with the creaminess. Then I poured it in a 9×9 casserole dish, and added a little more cheese. For the topping I used a combination of Panko bread crumbs, regular bread crumbs, and some melted butter. It’ll bake for 20-30 minutes until the top is nice and golden.
The result is a Baked Macaroni and Cheese casserole that is creamy, comforting, with just a little crunch from the bread crumbs. In other words, this is comfort food at its finest!
Baked Macaroni and Cheese
Ingredients
- 8 ounces elbow macaroni noodles
- 1½ teaspoons salt divided
- 2 large eggs
- 12 ounces evaporated milk
- 1 teaspoon dry mustard dissolved in 1 teaspoon water
- 1 teaspoon hot sauce
- 4 ounces sharp white cheddar cheese shredded (about 1 cup)
- 6 ounces sharp yellow cheddar cheese shredded (about 1½ cups)
- 4 tablespoons unsalted butter ½ stick
- ½ teaspoon black pepper
TOPPING INGREDIENTS
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- ⅓ cup panko bread crumbs
- ⅓ cup regular bread crumbs
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 400°F. Spray a 9×9-inch casserole dish with non-stick cooking spray and set aside.
- Cook the pasta: Bring 8 cups of water to a boil in a large saucepan or stock pot. Add 1½ teaspoons of salt, then stir in 8 ounces (about 2 cups) of elbow macaroni. Cook for about 5 minutes, or until the noodles just start to soften. Drain and return the noodles to the pan.
- Prepare the egg mixture: In a medium bowl, whisk together 2 large eggs, 6 ounces (about ¾ cup) of the evaporated milk, 1 teaspoon dry mustard dissolved in 1 teaspoon water, and 1 teaspoon hot sauce. Set aside.
- Add butter and cheese: Place the pot with the drained pasta over medium-low heat. Stir in 4 tablespoons unsalted butter and let it melt completely.Once melted, slowly pour in the egg mixture, stirring constantly. Add 4 ounces (about 1 cup) of shredded sharp white cheddar cheese and stir until melted and creamy.
- Finish the sauce: Gradually add the remaining 6 ounces (about ¾ cup) of evaporated milk and 6 ounces (about 1½ cups) of shredded sharp yellow cheddar cheese. Stir until smooth and creamy. Season with ½ teaspoon salt and ½ teaspoon black pepper,
- Assemble the casserole: Pour the macaroni and cheese mixture into the prepared 9×9-inch baking dish. Sprinkle 4 ounces shredded sharp cheddar cheese evenly over the top.
- Make the topping: In a small bowl, combine 3 tablespoons melted butter, ⅓ cup panko bread crumbs, and ⅓ cup regular bread crumbs. Sprinkle the mixture evenly over the top of the casserole.
- Bake: Place the dish in the oven and bake for about 20-30 minutes, or until the bread crumbs are golden brown and the edges are bubbly.
- Serve: Let cool slightly, then serve warm and enjoy!
