The Best Oven-Baked Macaroni and Cheese Ever

This delectable baked macaroni and cheese recipe with eggs takes the classic comfort food to new heights. The addition of eggs lends a creamy and velvety texture to the dish, elevating it to a whole new level of indulgence. Each bite is a perfect balance of cheesy goodness and rich, custard-like silkiness.

This is simply the very best southern baked macaroni and cheese recipe with eggs ever! When I was growing up my mother usually had one day a week, every week, that was her time. 

Baked Macaroni and cheese recipe with eggs in a small vintage casserole dish on a brown wooden trivet

On that day, my dad took care of dinner and one of his favorite recipes (his to cook, mine to eat!) was southern-style macaroni and cheese.

This family recipe for homemade macaroni and cheese was in my Dad's stash of main dish easy recipes and now it's in mine as well.

If serving as a main dish it pairs well with my Mom's creamy cucumber salad and if serving as an easy side dish it is delicious served with slow cooker meatloaf or air fryer pork chops.

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📋Ingredient Checklist

Box of elbow macaroni, bowl of 4 eggs in shells, package of Colby Jack Shredded Cheese, and two blocks of Colby Jack cheese on a brown cutting board

This is an overview of the ingredients. Full instructions and amounts can be found in the recipe card at the bottom of the page.

  • Elbow macaroni noodles
  • Butter
  • Cubed cheese - Colby Jack or Cheddar Cheese
  • Shredded cheese
  • Eggs
  • Whole milk
  • Heavy cream
  • Salt and black pepper

See recipe card for quantities and full recipe.

Colby jack cheese block being cubes on a wooden cutting board

🍴 Southern Mac and Cheese Instructions

This is an overview of the instructions. The full recipe and instructions as well as nutritional information can be found in the recipe card at the bottom of the page.

First thing, heat oven to 350 degrees and grease 9 x 13 inch casserole dish.

Cook macaroni to al dente in a large pot of cold water following the directions on the package. Strain the cooked pasta well and set aside.

3 eggs being beaten with a wire whisk in a glass measuring cup
Milk being added to glass measuring cup with 3 beaten eggs in it
Homemade oven-baked macaroni and cheese - eggs and milk

In a large bowl combine beaten eggs, heavy cream, and milk and set aside.

layer of cooked elbow macaroni in a prepared glass baking dish
butter topping first layer of macaroni in a glass baking pan

Place one-half of the cooked pasta on the bottom of the prepared baking dish.

Homemade oven-baked macaroni and cheese - first layers in glass baking dish
Homemade oven-baked macaroni and cheese - sprinkle with half of the shredded cheese
Milk, heavy cream, and egg mixture being poured over cooked macaroni, butter and cheese cubes

Top the macaroni with half the butter, half the cubed cheese, and half the shredded cheese.

Gently pour in half of the milk and egg mixture over the macaroni mixture and sprinkle with half of the salt and pepper.

Homemade oven-baked macaroni and cheese - second layer of cooked elbow macaroni
Homemade oven-baked macaroni and cheese - second layer of butter
Homemade oven-baked macaroni and cheese - second layer of cubed Colby Jack Cheese
Homemade oven-baked macaroni and cheese - final layer close up

Repeat the above layering the macaroni, butter, and cheeses for the top layer and add what's left of the milk and egg mixture. Sprinkle with remaining salt and pepper.

Homemade oven-baked macaroni and cheese - top layer of shredded cheese

Place in preheated oven and bake for 40 to 50 minutes until top is golden brown.

Homemade oven-baked macaroni and cheese - fresh out of the oven vertical

Remove from oven and let sit about 5 to 10 minutes before cutting into generous square servings or spoon out and serve.

Close up of a vintage casserole dish with baked macaroni and cheese on a dinner table.
  • Do not overbake. It may be a bit jiggly when you take it out of the oven. 
  • Let cool for about 10-15 minutes or until fully set; this is a firm casserole. 

This is a great recipe and is a crowd pleaser that's easy to double for leftovers the next day or another meal to share.

Feel free to get creative with your baked macaroni and cheese by adding extras like broccoli florets, cooked bacon, or a pinch of cayenne pepper for a touch of heat. For even more flavor, experiment with different cheeses such as a vitamin C rich cheese like Monterey Jack.

In case you want to prepare a larger portion, simply double the recipe and use a larger baking dish. You can also freeze your baked macaroni and cheese for an easy meal to be reheated later. 

This is a great recipe and is a crowd pleaser that's easy to double for leftovers the next day or another meal to share. 

Best cheeses and different types of cheese - Use your favorite cheese or blend of cheese for this particular recipe such as mild cheddar cheese, extra-sharp cheddar cheese, mozzarella cheese, Monterey jack, or pepper jack cheese to name a few.

Make this a macaroni pie by simply baking it in a pretty pie plate rather than a casserole dish. 

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Substitutions

  • Best cheeses and different types of cheese - Use your favorite cheese or blend of cheese for this particular recipe such as mild cheddar cheese, extra-sharp cheddar cheese, mozzarella cheese, Monterey jack, or pepper jack cheese to name a few.
  • Evaporated milk can be substituted for the Heavy Cream in equal amounts.

Variations

  • Make this a macaroni pie by simply baking it in a pretty pie plate rather than a casserole dish.
  • Feel free to get creative with your baked macaroni and cheese recipe by adding extras like broccoli florets, cooked bacon, or a pinch of cayenne pepper for a touch of heat.
  • Extra cheeses: Try blending different types of cheese like Colby, Monterey Jack, Swiss, Gruyere, Mozzarella, or even Pepper Jack for a spicy kick. This will add depth to the dish's flavor profile.

Cooking Tips and Tricks - How to Cook Pasta Perfectly

  • When making baked macaroni and cheese with eggs, it's essential to cook the pasta correctly. To cook the pasta to the perfect al dente texture, follow these tips:
  • Boil the pasta in well-salted water: Generously salt the water before adding the pasta as this helps to season the noodles, ensuring better flavor in the final dish.
  • Don't overcook the pasta: Cook the pasta until it is al dente or just slightly firm to the bite. Overcooked pasta turns mushy when baked with cheese and sauce.
  • Drain well: After cooking the pasta, it's crucial to drain it well to remove excess water. This prevents the final dish from becoming watery.

Mixing the Sauce and Ingredients

A creamy and flavorful sauce is the key to a delicious baked macaroni and cheese with eggs. Follow these tips for a perfect sauce:

  1. Whisk milk and eggs together: Whisk the milk, eggs, and seasoning together in a medium mixing bowl before combining with the cooked pasta. This helps to achieve a smooth and even sauce.
  2. Create a roux (optional): For a thicker sauce, you can create a roux by melting butter in a saucepan, adding flour, and cooking for a few minutes before adding the milk and whisking until smooth.
  3. Grate cheese using a cheese grater: Freshly grated cheese melts better than pre-shredded cheese, making for a creamier sauce with superior texture.

Choosing the Right Cheese

Different types of cheese provide unique flavors and textures to your baked macaroni and cheese. Some popular choices:

  • Cheddar: the most classic choice, providing a tangy and creamy flavor
  • Gruyere: adds a nutty and slightly sweet taste
  • Mozzarella: offers a mild flavor and creates an ooey-gooey texture
  • Monterey Jack: gives a mild and creamy flavor with a subtle hint of spice

Feel free to experiment by mixing different types of cheese to create your own unique flavor combination.

By following these tips and tricks, you'll be well on your way to crafting the perfect baked macaroni and cheese with eggs!

Storing and Reheating

Storing Leftovers

Your baked macaroni and cheese is a delicious comfort food, but sometimes you may have leftovers. No worries! Storing your leftovers is simple and ensures you can enjoy your meal later. Follow these steps to store your leftovers safely:

  1. Allow the baked macaroni and cheese to cool down to room temperature.
  2. Transfer the leftovers to an airtight container or wrap the casserole dish with plastic wrap or aluminum foil.
  3. Place the container or wrapped dish in the refrigerator. Your leftovers can be stored in the fridge for up to 4 days.
  4. If you want to store them for a longer period, you can freeze the leftovers. Just make sure the container is freezer-safe before placing it in the freezer.

How to Reheat Baked Macaroni and Cheese

When you're ready to enjoy your leftovers, it's important to reheat them properly. Here are some different methods for reheating your baked macaroni and cheese:

  • Microwave: This is the quickest method to reheat your leftovers. Transfer your mac and cheese to a microwave-safe plate or container, then cover it with a microwave-safe lid or plastic wrap. Heat at 50% power for 1-2 minutes before stirring. Continue heating in 30-60-second increments, stirring in-between to ensure even heating.
  • Oven: Preheat your oven to 350°F. Transfer your leftovers to an oven-safe container or use the original casserole dish if it's safe to put in the oven. Cover the dish with aluminum foil to keep the moisture in. Bake for 20-30 minutes until the macaroni and cheese is heated through and bubbling.
  • Stovetop: This method works well if the macaroni and cheese isn't too firm. Place your leftovers in a saucepan over low heat, stirring occasionally to prevent sticking. Add a small amount of milk or cream to help get a creamy consistency. Heat until the macaroni and cheese is warmed through.

Whichever method you choose, ensure your reheated mac and cheese reaches an internal temperature of at least 165°F for safety. Now, enjoy your delicious leftovers!

⏲️ Equipment

13 x 9 inch baking dish, wire whisk, measuring cups, spatula

💭 Top Tip

This may be a bit jiggly and not fully set when you remove it from the oven. Don't get tempted to put it back in and risk overbaking it at this point. It will firm up as it cools down so allow it to cool for about 10 to 15 minutes. The wait will be worth it.

FAQ

What does putting an egg in mac and cheese do?

It gives the dish a more custard-like texture and makes it an overall firm casserole.

What does evaporated milk do for mac and cheese?

Evaporated milk is higher in protein than regular milk and has much less fat than heavy cream. It's also a convenient option as it doesn't need to be refrigerated and can be kept in your pantry for when your in a pinch!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this baked macaroni and cheese:

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Baked Macaroni and Cheese Recipe with Eggs

This delectable baked macaroni and cheese recipe with eggs takes the classic comfort food to new heights. The addition of eggs lends a creamy and velvety texture to the dish, elevating it to a whole new level of indulgence. Each bite is a perfect balance of cheesy goodness and rich, custard-like silkiness.
Print Recipe Save Recipe
Homemade oven-baked macaroni and cheese fresh out of the oven in blue Pioneer Woman pie plate.
Prep Time:10 minutes
Cook Time:50 minutes
Resting Time:10 minutes
Total Time:1 hour 10 minutes

Equipment

Ingredients

  • 4 cups cooked elbow macaroni cooked according to package directions; 8 ounce package
  • 4 tablespoons butter cut up
  • 2 cups Colby jack or cheddar cheese cubed
  • 8 ounce shredded cheese Colby jack or cheddar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 eggs beaten
  • 2 ½ cups whole milk
  • 1 cup heavy cream

Instructions

  • Heat oven to 350 degrees and grease baking dish.
  • Cook elbow macaroni to al dente following directions on package.  Drain when cooked.
  • Combine beaten eggs, milk, salt, and black pepper, and set aside.
  • Place one-half of the macaroni on the bottom of the baking dish.
  • Top with half the butter, half the cubed cheese and half the shredded cheese.
  • Gently pour in half of the milk, half of the heavy cream, and the beaten eggs.
  • Repeat the above layering the macaroni, butter, and cheeses and add what's left of the milk, cream, and beaten eggs.
  • Place in preheated oven and bake for 40 to 50 minutes.
  • Remove from oven and let sit about 10 to 15 minutes before cutting into generous cubes or spoon out and serve.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 549kcal | Carbohydrates: 28g | Protein: 23g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 641mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1345IU | Vitamin C: 1mg | Calcium: 491mg | Iron: 1mg
Servings: 8
Calories: 549kcal
Author: Mary Beth
Cost: $12.00

What was your favorite childhood meal?

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4 Comments

  1. it does look very good! i saved the recipe. thank you!

    1. Mary Beth says:

      Thank you so much for letting me know, Diane! I would love to hear how you like it if you do decide to make it. Have a wonderful weekend.

  2. Yum! It would not last long around here!