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Baked Mac and Cheese

Creamy baked mac and cheese. A comfort food, a crowd pleaser, and a must in my house. Elbow macaroni baked in cheesy creamy sauce.
Course Appetizer
Cuisine American
Keyword baked mac and cheese
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 500kcal


  • 1 ¼ cup elbow macaroni not cooked
  • ½ cup Mozzarella
  • 1/3 cup Colby
  • 1/3 cup Sharp cheddar
  • ½ tablespoon mustard
  • 4 tablespoon butter
  • 3 tablespoon flour
  • 3 cups cold milk
  • 1 large egg
  • ¼ teaspoon black pepper
  • ½ teaspoon onion powder


  • In a pot, boil enough water to cook the macaroni. Follow the instructions on the box and don’t overcook the pasta because it will cook further in the oven.
  • Drain the pasta and keep aside.
  • In a hot pan, add the butter and flour, stir until the raw flour smell disappears but careful not to burn the mixture so keep the heat medium-low.
  • Add the milk to the flour-butter mixture while stirring to void forming lumps, and when the sauce is thick enough to coat the back of a spoon and leave a clean line drawn by your finger, remove it from heat.
  • Add the seasoning and the cheese to the white sauce and stir.
  • In a small bowl, crack the large egg. Add ¼ cup from the sauce to the egg while beating to temper the egg.
  • Add the egg mixture to the cheese sauce and mix well.
  • In a 10” baking pan or iron skillet, add the previously prepared macaroni. Now pour the cheese sauce over the macaroni and mix to combine.
  • In a preheated oven of 350F/180C bake the mac and cheese for 20 to 25 minutes.
  • Serve hot.


Do not add the cheese while the sauce is boiling or on the stove while heat on. Do not over bake the mac and cheese, 25 minutes is enough to cook the eggs.


Calories: 500kcal