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    🏠Home » Recipes » Casserole Recipes

    Baked Mac and Cheese

    Mar 20, 2017 · Modified: Nov 28, 2022 by Dan Mikesell AKA DrDan · 5 Comments

    Recipe Table of Contents    
    4.67 from 6 votes

    Classic baked mac and cheese with a crunchy bread crumb and Parmesan topping. The best comfort food for every day or that "take a dish" event. Just follow these easy step by step photo instructions.

    mac and cheese on blue plate

    Jump To:
    • 📋Ingredients
    • 👨‍🍳Recipe Size
    • 📖Mac and Cheese Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Everybody loves creamy mac and cheese. It brings out the kid in us all. Many of us grew up with "the blue box." Now that was really bad, so we have stepped up our game as adults.

    I have lots of great recipes for this classic. I have an easy crockpot version. I have stovetop versions. And I have one pot version. But I wanted something different today.

    I must admit to loving a panko bread crumb topping, especially when combined with Parmesan cheese and butter. So good.

    So to go with the topping I craved, I wanted a casserole-type dish. That calls for eggs to get things to say together.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    Very nice. A higher 4 or a lower 5.

    📋Ingredients

    Pasta

    I'm a traditionalist, so it is regular elbow macaroni for me usually. But use the pasta you have or like.

    Non-traditional pasta is probably fine in this recipe. I expect most gluten-free pasta will do well, also. But as they say, your mileage may vary. So substitutes are up to you if you want to try them.

    Egg

    Eggs will make mac and cheese set up more and give more of a custardy texture. Without the egg, you get a creamier, looser texture. So it is a matter of taste. My crock pot recipes are modeled on other recipes that did have eggs. I remove them to change the texture in those recipes.

    Temper the Egg

    If you add a cold egg to a hot liquid, you will frequently get the proteins coagulated (think cooked), and it won't mix in a liquid. So to add an egg to the cheese sauce, will need to raise the temperature to prevent coagulation.

    I suggest a technique called tempering in the egg. You slowly add the hot liquid from a recipe to the egg before adding the egg to a hot liquid to avoid cooking the egg when adding to the recipe if you are a visual learner, try Food Networks How to Temper Eggs video.

    Cheese

    The type of cheeses is a matter of choice. I used sharp cheddar here, but there are many good choices. For some reason, Velveta is a favorite of mine and does give a nice creamy effect.

    👨‍🍳Recipe Size

    As written, this is an eight-serving recipe. That is fine for most families and a potluck or take a dish gathering, but for smaller households, that is a bit much.

    Modifications to cut the recipe in half.

    Four large servings are much more cooking for two friendly.

    Use the serving adjustment in the recipe card. It will change the amount of the ingredients but not the wording in the instructions. Cooking time will remain about the same.

    The egg is whipped before using so you can estimate half or just use the white of the egg.

    The baking dish size will change from 12X9 to 6X9. You can also use a 9 inch round or 8X8 square dish.

    📖Mac and Cheese Recipes

    Easy Mac and Cheese

    Roadhouse Mac and Cheese

    Uncooked Macaroni Crock Pot Mac and Cheese

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Comfort Food Recipes, Pasta Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Mac and cheese ingredients

    Preheat oven to 350° if cooking now. Prepare a 9 by 12 baking dish with a light coat of butter.

    Adding pasta to boiling water

    Cook and drain 1 pound of pasta—Cook to al denta per the package instruction.

    adding flour to melted butter in skillet

    While cooking pasta in a small bowl, lightly beat one egg. Then melt 4 tablespoons butter over medium heat in a large pan. Add 4 tablespoons flour to the melted butter and whisk continuously until browning some, about 3 minutes.

    whisking milk into roux in pan

    Add 1 cup of milk and whisk until smooth, then add in the remainder 1 ½ cups of milk. Whisk continuously until thickened.

    adding hot liquid to beaten egg in small bowl

    Remove ¼ cup of the hot milk mixture and slowly mix it into the egg.

    whisking cheese into sauce

    Add the egg to the thickened milk mixture while continuing to whisk. Add in 2 teaspoons of dry mustard, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika. Add 3 ½ cups of cheese of choice and mix until smooth.

    Moving sauce and pasta to casserole dish

    Mix in the cooked pasta and then add to the casserole dish.

    Mixing topping ingredients in small bowl

    Mix topping. In a medium bowl, mix 1 cup Panko bread crumbs with ½ cup grated Parmesan cheese.  Add 4 tablespoons melted butter and mix well.

    adding topping to casserole dish

    Add ½ cup of cheese of choice, then add the bread crumb Parmesan topping. You can now cover and refrigerate for later or cook now.

    golden brown casserole

    Cook until nicely brown and edges bubbling. About 30 minutes.

    Mac and Cheese on large spoon over casserole
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    📝Recipe

    a spoon full of Mac and Cheese

    Baked Mac and Cheese

    From Dan Mikesell AKA DrDan
    Classic baked mac and cheese with a crunchy bread crumb and Parmesan topping. The best comfort food for every day or that "take a dish" event. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    4.67 from 6 votes
    Print Email CollectionCollected
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 pound pasta
    • 1 egg
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 ½ cups milk
    • 4 cups shredded cheese of choice - I used sharp cheddar
    • 2 teaspoons dry mustard
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon paprika

    Topping

    • 1 cup Panko bread crumbs
    • ½ cup grated Parmesan cheese
    • 4 tablespoons butter
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° if cooking now. Prepare a 9 by 12 baking dish with a light coat of butter.
      Mac and cheese ingredients
    • Cook and drain 1 pound of pasta. Cook to al denta per the package instruction.
      Adding pasta to boiling water
    • While cooking pasta in a small bowl, lightly beat one egg. Then melt 4 tablespoons butter over medium heat in a large pan. Add 4 tablespoons flour to the melted butter and whisk continuously until browning some, about 3 minutes.
      adding flour to melted butter in skillet
    • Add 1 cup of milk and whisk until smooth, then add in the remainder 1 ½ cups of milk. Whisk continuously until thickened.
      whisking milk into roux in pan
    • Remove ¼ cup of the hot milk mixture and slowly mix into the egg.
      adding hot liquid to beaten egg in small bowl
    • Add the egg to the thickened milk mixture while continuing to whisk. Add in 2 teaspoons dry mustard, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika. Add 3 ½ cups of cheese of choice and mix until smooth.
      whisking cheese into sauce
    • Mix in cooked pasta and add to baking dish.
      Moving sauce and pasta to casserole dish
    • Mix topping. In a medium bowl, mix 1 cup Panko bread crumbs with ½ cup grated Parmesan cheese. Add 4 tablespoons melted butter and mix well.
      Mixing topping ingredients in small bowl
    • Add ½ cup of cheese of choice to the top of the casserole. Then add the bread crumb Parmesan topping. You can now cover and refrigerate for later or cook now.
      adding topping to casserole dish
    • Cook until nicely brown and edges bubbling. About 30 minutes.
      golden brown casserole
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. This uses a 12X9 casserole dish.
    2. Use the pasta you want. Cook to al denta.
    3. Use the cheese you want.
    4. Be sure to temper the egg per instructions.
    5. I always make more topping. I love topping.
    6. After adding the topping, you can cover and refrigerate for a few days and cook later if you wish.
    7. Good refrigerated for 3-4 days and frozen for 3-4 months.

    To cut the recipe in half for 4 servings:

    1. Use the serving adjustment in the recipe card. It will change the amount of ingredients but not the wording in the instructions. Cooking time will remain about the same.
    2. The egg is whipped before using so you can estimate half or just use the white of the egg.
    3. The baking dish size will change from 12X9 to 6X9. You can also use a 9 inch round or 8X8 square dish.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Baked Mac and Cheese
    Amount Per Serving
    Calories 546 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 19g95%
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 1g
    Cholesterol 126mg42%
    Sodium 916mg38%
    Potassium 168mg5%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 5g6%
    Protein 25g50%
    Vitamin A 1350IU27%
    Vitamin C 0.1mg0%
    Calcium 580mg58%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 20, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Chris

      March 22, 2017 at 8:12 pm

      I'd love this. Had to start taking a statin so I shouldn't, but I love it.

      Reply
    2. marms

      March 20, 2017 at 6:36 pm

      Oh P.S. I never buy Panko when saltines are less expensive and MUCH better tasting.

      Reply
      • DrDan

        March 21, 2017 at 7:33 pm

        I never have saltines but maybe I should.
        Dan

    3. marms

      March 20, 2017 at 6:35 pm

      Thanks for adding the "cook for later note. I wonder about "freeze for later".? Have you any thoughts on that? I frequently cook and bake for seniors fundraisers. It has to survive a bus ride home in a shopping bag.

      Reply
      • DrDan

        March 21, 2017 at 7:35 pm

        Probably ok to freeze but I worry about uncooked eggs. Be sure the sauce gets to 160 after adding the egg and it should be fine. I'm a food safety guy...
        Dan

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