Baked Macaroni and Cheese

Baked Macaroni and Cheese

Easy, no-frills, creamy and delicious. This Baked Macaroni and Cheese is a favorite side dish. A family favorite and my most asked for recipe!

Cuisine American
Author Lisa


  • 1 box casserole elbow macaroni cooked al dente (this can be made with any shape, but casserole elbows are the best, pictured are small shells)
  • 1 stick salted butter
  • 1 c. fat free half and half or light cream, or 2% milk
  • 1 tsp salt you may still need additional salt, but I like to be able to season to taste afterward
  • 1 egg slightly beated
  • 6 oz. american cheese or 8-10 slices, plus 8 slices for the top
  • 1/4 c. unseasoned breadcrumbs or panko
  • Salt and pepper to taste
  • Dried parsley for sprinkling over the top if desired


  1. Place rack in center of oven and preheat oven to 425F.
  2. In a large pot prepare pasta, al dente (don't overcook, it will cook more in the oven) and drain. Do not rinse! Just let it sit to the side (preferably in the sink in a colander).

  3. In a cup or small bowl, whisk egg and set aside.
  4. Place pot back on the burner, on medium heat melt butter, milk, cheese and salt together until it becomes creamy.
  5. Add pasta back into cheese mixture (it may stick together, just pry it out). Mix until well incorporated with the cheese mixture, then while continuing to stir, add egg and keep stirring until all mixed together.

  6. Spray a 9x13 baking dish (I use glass), pour pasta and spread evenly and top with remaining slices of cheese, sprinkle with bread crumbs, sprinkle with pepper and dried parsley (if desired).

  7. Bake for 8-10 minutes until browned and bubbly on top.

Recipe Notes

Let cool a little so cheese sets a bit and enjoy!