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Baked mac and cheese on plate and in pan.
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Baked Mac and Cheese (Make-Ahead)

With just a handful of ingredients and the easiest method, this is truly the best Baked Mac and Cheese ever. Crisp top, creamy middle, and it's easy to make ahead, too! (Cut the recipe in half to make a smaller portion.)
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 10
Calories: 479kcal
Author: Amy Palanjian

Equipment

Ingredients

  • 1 pound elbow macaroni
  • 2 cups milk
  • ¼ cup unsalted butter
  • 4 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F and grease a 13x9-inch baking pan.
  • Prepare the pasta according to package directions. Drain and set aside.
  • Meanwhile, add the milk, cheddar cheese, butter, salt, and pepper to the same pot you cooked the pasta in. Warm over low heat to melt the cheese, stirring to make the cheese sauce.
  • Add the drained pasta and eggs to the cheese sauce. Stir well.
  • Add half of the pasta to the baking dish and sprinkle 1/2 cup of the Jack cheese on top. Add the remaining pasta and remaining Jack cheese. Spread evenly in the pan, then cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 10 minutes.
  • Optional: Pop under a broiler on high for 4 minutes to brown and crisp the top.
  • Serve warm.

Notes

  • Store leftover Baked Mac and Cheese in an airtight container or with the pan tightly covered in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
  • You can heat the milk and butter in a pan set over low heat on the stove if desired.
  • Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
  • Use lactose-free milk and cheese if needed.
  • You can make the pasta ahead of time, toss it with butter, then store in the fridge in a container until it's closer to meal time. Then continue the recipe.
  • You can make the full recipe ahead of time, let it cool, and store (covered) in the fridge for up to 5 days. To serve, cover with foil and warm in a 350 degree F oven for about 20 minutes or until warmed through. Pop under a broiler on HIGH for 3-5 minutes to recrisp the top.

Nutrition

Calories: 479kcal | Carbohydrates: 37g | Protein: 22g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 516mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin A: 815IU | Calcium: 481mg | Iron: 1mg