Baked macaroni and cheese has a rich, creamy texture and is so easy to make. Just pop it in the oven and forget about it and you’ll have a perfect balance of creamy sauce and savory noodles, making it a true comfort food classic. Prep in under 30 minutes, with only 5 ingredients.
Creamy Baked Macaroni Pie Recipe You Have to Try
This baked macaroni pie is loaded with cheddar cheesy goodness for the ultimate comfort food. A simple to make oven baked pasta that can be made ahead of time or in just a few minutes, perfect for busy weeknights or to take to a potluck or with a hearty bowl of Tex-Mex soup.
Featured reader review
“Huge success at a party everyone asking for recipe . So easy.”
Gail
I’m not sure why we called this dish a pie and not a pasta casserole, maybe because it’s baked. There is nothing sweet about this side dish recipe, just savory.
Warm Up Your Winter: Southern Classics!
FREE EMAIL BONUS: Southern staples made simply & cozy
Unlike my macaroni and cheese with spinach, or mac & cheese with squash, this macaroni pie does not have a crispy topping and you don’t need to make a white sauce like you do for mac and cheese with evaporated milk.
All you need is milk, eggs, cheese, butter, and macaroni! It can’t get any easier than that.
What makes this recipe a favorite is the intense flavor from sharp cheddar cheese. While cream is the main ingredient in a traditional mac & cheese recipe, this recipe is more cheese focused.
Using a quality cheddar, and lots of it, is key to next level macaroni.
This Southern baked macaroni and cheese is not the same as Caribbean macaroni pie. While they are both baked pasta dishes, the Caribbean version has herbs and peppers,onions along with ketchup and mustard. This recipe is more of a traditional mac and cheese except with eggs. It’s everything you love in a mac and cheese recipe but baked.
Featured reader review
“Huge success at a party everyone asking for recipe . So easy.”
Gail
Just 5 Ingredients
Pro tip: When melted cheese is a key part of your dish, make sure to buy it in a block and not pre-packaged. Pre-shredded cheese has a coating on it that keeps it from sticking together and it will not melt as well in a casserole.
How to Make this Old Fashioned Baked Macaroni Pie Recipe
Step 1: Prepare
Grease a baking dish and cook macaroni in a large pot of salted water per package instructions to al dente.
Step 2: Combine
Step 3: Bake
Pro tip: Salt the boiling water before adding macaroni. Salted water absorbs into the pasta as it cooks.
Baked Mac & Cheese Pointers
Use room temperature liquids – Cold liquids take longer to melt and thicken than room temperature. Using room temp milk and eggs will help thicken this delicious casserole and speed up the cooking process.
Extra cheese – Although extra-sharp cheddar is my favorite cheese, you can add other types of cheese as well or add a combination. Try colby, parmesan or mozzarella for something different, or make it spicy and add pepper jack.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Baked Macaroni Pie with Just 5 Ingredients
Ingredients
- ¾ lb elbow macaroni
- 8 tablespoons butter 1 stick
- 16 ounces cheddar cheese grated (4 cups)
- 1 ½ cups milk
- 3 eggs slightly beaten
- 1 teaspoon salt
Instructions
- Preheat the oven to 350º. Butter a 9 x 13 casserole dish
- In a large pot bring salted water to a boil and cook pasta per package directions. Drain and place back in the pot.
- While the pasta is still hot, add butter and stir until melted. Next add 3 cups of the cheese, reserve the last cup for the top. Stir until it has partially melted then add the milk and last, add the beaten eggs. Stir until combined.
- Pour into the prepared casserole dish and cover with cheese.
- Bake uncovered for 20 minutes until it is bubbly and the cheese on top has melted.
Barbara’s Tips + Notes
- Don’t add the eggs directly to hot pasta or they will scramble. Add the cheese and milk first to cool it down, then gradually add the eggs.
- You can make this ahead of time, just let it come to room temperature before baking.
- This makes great leftovers, just re-heat in the microwave or in the oven. If it is dry, just add a little milk or water before heating.
- Try not to use packaged grated cheese, it will not melt as well as if you grate it yourself.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Gail H says
Huge success at a party everyone asking for recipe . So easy
Barbara Curry says
So glad it was a hit, everyone loves mac & cheese in any form!
Lori Clark says
If you double or triple the recipe what size pan do you use and does your cook time change?
Barbara Curry says
As long as you don’t use a deeper dish than a standard 9 x 13 you should not have to adjust the cooking time, it will be done when it is bubbly all around the edges. If you are going to double or triple it, an aluminum foil pan comes in a 21 x 13 size which should be big enough, or you could put it in two 9 x 13 pans. Sounds like you’re going to feeding a crowd!
Lori Clark says
Thank you , yes we are hoping to feed about 150 Thanksgiving plates, I appreciate you replying!
Happy Thanksgiving!
Carrie says
I am looking to make this to feed a crowd at my daughter’s graduation party. We would have it in an electric roaster. Looking to feed possibly 100 people. Any tips?
Barbara Curry says
Wow, 100 is ambitious. You can make this in larger pans and make it in advance so that you just have to heat it for the event. Hope it is a wonderful event.