Go Back
+ servings
A photo of a spoonful of easy baked macaroni and cheese showing cheese pulls
Print Recipe
5 from 2 votes

Easy Baked Mac and Cheese

This simple and easy recipe for Easy Baked Mac and Cheese uses few ingredients and is simple and delicious!  
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: main
Cuisine: American
Keyword: baked macaroni and cheese, mac and cheese
Servings: 12 servings
Calories: 258kcal
Cost: $12


  • 9x13 baking dish
  • cheese grater
  • oven
  • sauce pan for cooking noodles
  • strainer
  • large slotted spoon
  • wooden spoon


  • 16 oz macaroni noodles - cooked per package instructions in salted water
  • 1 8 oz package of sharp cheddar cheese - grated
  • 3 eggs - beaten
  • ½ cup evaporated milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground nutmeg


  • Preheat the oven to 350.
  • In a prepared 9x13 baking dish, spoon half of the cooked macaroni noodles.
  • Sprinkle half of the grated cheese over the top of the noodles.
  • Spoon the other half of the noodles over the grated cheese.
  • Sprinkle the other half of the grated cheese over the top of the noodles.
  • In a medium mixing bowl, mix together the eggs, milk, salt, pepper, garlic powder, onion powder and nutmeg.
  • Pour the egg mixture over the top of the noodles and cheese (pour gently - you may need to use a fork or spoon to make various holes in the noodles and pour the egg mix down into the pan).
  • Bake at 350 until hot and bubbly - about 30-40 minutes.



  • Prepare the 9x13 pan with non stick cooking spray.  If you forget, it won't’ be the end of the world, but some of the stuff might stick to the pan, which is no fun to clean up.
  • You will want to buy the blocks of cheese and grate them yourself - the cheese just has a better taste that way.  Cabots is a great choice for this.
  • Do NOT over cook the noodles when you are pre cooking them - just follow the package instructions for “al dente”.  That means the noodles will still be a tiny bit firm or “toothsome” (what al dente means anyway). If you over cook the noodles, they will be floppy and that makes mac and cheese yuck!
  • Make sure to drain your noodles well - don’t rinse them!
  • You CAN use MORE cheese, if that is what you like!  I LOVE more cheese!
  • You CAN make a topping for this if you want - just crush up some crackers (like a ritz cracker) and mix in a few tbs of melted butter - sprinkle over the top before baking.  
  • Nutmeg?  Yep - you’ll be glad you did.
  • Make sure your eggs are beaten well.
  • I know, I know.  Some of you don’t like garlic - just leave it off if you don’t.  No harm - but, really, you don’t like garlic?
  • What kitchen utensils do you need for this?  Not anything special - a 9x13 baking dish, a pot to boil the noodles, a whisk is useful for the egg mixture, a can opener for the evaporated milk.  That’s about it - you can do it!
    That reminds me - EVAPORATED MILK.  NOT Sweetened condensed milk. Believe me, you’ll have a problem if you use the sweetened condensed milk.  Ewww. yuck. If you don’t have evaporated milk - just use regular milk. This recipe is a GREAT way to use up evaporated milk from making THESE BISCUITS.


Calories: 258kcal | Carbohydrates: 30g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 258mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg