Baked Mac n Cheese

As a kid I would only eat boxed mac n cheese. It drove my mother mad. For holidays, she’d make me a separate batch of the boxed stuff while everyone else ate her baked mac n cheese. Then one day, out of the blue, I couldn’t stand the boxed stuff anymore. It was like a switch had gone off in my stomach saying ‘HEY IDIOT… why are you passing on the good stuff?!’ I’m better now and can’t live without this. I’ll still dabble in the boxed variety, but this mac n cheese is where it’s at. Thick, cheesey and oh so delicious. I like mine with some cayenne or hot sauce on it…but well, I’m a little crazy. Enjoy!

Baked Mac n Cheese Recipe


  • 1 lb macaroni
  • 1/2 lb extra sharp cheddar
  • 1/2 lb mozzarella
  • 3 cups milk
  • 2 eggs


Set your oven to 350 degrees.

Boil macaroni until almost al dente, about 8-10 minutes. While the noodles cook, place eggs in a large bowl and beat slightly. Then add your milk and mix well. Take your cheese and rip/cut/shred into small pieces of varying size. Not an exact science, I like to do the cheddar in 1in chunks and the mozzarella how ever it ends up. Place cheese in bowl and mix together.

When your noodles are done, drain them well but keep them hot. Pour your hot noodles into your wet mixture and toss together. This will start the cheese to melting and blending with the milk and eggs.

Pour the whole mixture into a baking dish (if the dish sticks, butter the corners), cover and cook for 25 minutes. Then uncover and cook for 1o to slightly brown the top. The end result is a mac n cheese you can cut with a knife but still has the gooeyness we all want.



You can sprinkle seasonings of choice on top or go the spicy route and add some heat. Either way, you’ll be quite pleased. I’m not saying it will replace the boxed stuff in your life, but will give you a tasty alternative.