baked mac and cheese with eggs recipe

Written ByJenny Smyth Posted on
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The Best baked mac and cheese with eggs recipe

I have been making baked mac and cheese for years, but adding eggs to the recipe was a game changer for my family. This dish combines the creamy, cheesy pasta we all love with the richness and structure that eggs provide. It turns a simple side dish into a hearty main course that satisfies everyone around the table.

My kids used to ask for boxed mac and cheese all the time, but once I started making this baked version with eggs, they stopped asking for the box. The eggs help the mac and cheese set up beautifully, giving it a custard like texture that is both comforting and filling. It is perfect for busy weeknights when I need something easy but still homemade.

This recipe is also great for potlucks and family gatherings because it travels well and stays creamy even after sitting out. The eggs add protein, which makes it a more balanced meal, especially when I serve it with a simple green salad or roasted vegetables. I love that I can prep it ahead of time and just pop it in the oven when I am ready.

One of the best things about this baked mac and cheese with eggs is how forgiving it is. You can use whatever cheese you have on hand, add cooked bacon or ham, or even throw in some broccoli for extra nutrition. The eggs bind everything together, so it never turns out dry or crumbly.

It is a reliable recipe that always delivers comfort and flavor.

Baked Mac and Cheese with Eggs

4.5 from 1698 votes

A creamy, custard like baked mac and cheese with eggs that is perfect as a main dish or hearty side. The eggs add richness and help the dish set beautifully.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

8 oz elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Egg Mixture

4 large eggs
1/2 cup sour cream
1/4 cup grated Parmesan cheese

For Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat your oven to 375 degrees F.
2Bring a large pot of salted water to a boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, then drain and set aside.
4In a medium saucepan over medium heat, melt the butter.
5Whisk in the flour and cook for 1 to 2 minutes until the mixture turns golden and smells nutty.
6Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
7Continue cooking the sauce over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 5 minutes.
8Remove from heat and stir in the cheddar, Monterey Jack, mustard, garlic powder, paprika, salt, and pepper until the cheese is fully melted and smooth.
9In a separate bowl, whisk together the eggs, sour cream, and Parmesan cheese until well combined.
10Slowly pour about 1 cup of the warm cheese sauce into the egg mixture while whisking constantly to temper the eggs, then pour the egg mixture back into the saucepan with the remaining cheese sauce and stir gently.
11Combine the cooked macaroni with the cheese and egg sauce in a large bowl, stirring until every piece of pasta is coated.
12Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.
13In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle over the top.
14Bake for 25 to 30 minutes, until the top is golden brown and the edges are bubbly.
15Let it rest for 5 minutes before serving to allow the custard to set.
16Garnish with fresh parsley if desired.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 175mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For a lighter version, you can use 2% milk instead of whole milk and cream. The eggs are essential for the custard texture, so do not skip them.

Watch Video Of How Baked Mac and Cheese with Eggs Works

This baked mac and cheese with eggs is a recipe I turn to again and again because it is so reliable and loved by everyone who tries it. The eggs give it a creamy, custard like texture that makes it feel special, but it is simple enough for a regular Tuesday dinner.

I love that I can serve it as a main dish with a salad or as a side for holidays and potlucks. For storage, let any leftovers cool completely, then cover the dish with foil or transfer to an airtight container.

It keeps well in the fridge for up to 4 days. To reheat, I usually pop it in a 350 degree oven for about 15 minutes until it is hot and bubbly again.

You can also microwave individual portions for a quick lunch. This recipe is always a good idea for family gatherings because it is comforting, filling, and easy to make in large batches.

❓ Frequently Asked Questions About Baked Mac and Cheese with Eggs

1. Can I use a different type of pasta?

Yes, you can use any short pasta like shells, rotini, or cavatappi. Just be sure to cook it al dente so it holds up well during baking.

2. Do I have to use eggs in this recipe?

Yes, the eggs are key for the custard like texture that sets this mac and cheese apart. Without them, the dish will be more like a traditional creamy mac and cheese.

3. Can I make this ahead of time?

Absolutely. You can assemble the dish up to 24 hours in advance, cover it, and refrigerate. When ready to bake, add 5 to 10 minutes to the cooking time.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F for 10 to 15 minutes or in the microwave in 30 second intervals.

5. Can I freeze baked mac and cheese with eggs?

Yes, you can freeze it before or after baking. If freezing unbaked, thaw in the refrigerator overnight before baking. If freezing baked, let it cool completely, wrap tightly, and freeze for up to 3 months.

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