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Mom’s Baked Macaroni and Cheese Casserole

Baked Macaroni and Cheese | The Foodie Eats

Mom’s Baked Macaroni and Cheese

(Which is Pretty Much a Casserole)

I’ve spent the last 10 years learning how to cook this dish the way my mom did when I was a kid. It was my first favorite food in the whole world (that I can remember). The only problem is… my mom does not measure anything! I mean, unless she’s baking a cake or a pie, it’s always just a little bit of this and that. Well, it is truly my pleasure to share this recipe with the world; especially after a few dozen failed attempts over the years. Please enjoy my mom’s famous baked macaroni and cheese!

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Baked Macaroni and Cheese | The Foodie Eats

The Method

5 from 4 votes

Mom's Baked Macaroni and Cheese

I've spent the last 10 years learning to cook this baked macaroni and cheese the way my mom did when I was a kid. My first favorite food! You're Welcome.

Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 20
Calories 372 kcal
Author The Foodie Eats


  • 1 lb elbow macaroni
  • Salt
  • 1/2 cup butter
  • 6 large eggs
  • 24 oz. evaporated milk
  • 1 Tbsp Lawry’s seasoned salt
  • 1 tsp black pepper
  • 2 lbs Kraft medium cheddar cheese ½ cubed, ½ medium sliced


  1. Cook pasta to an al dente texture in very salty water, usually about 7 minutes. Do not fully cook them since they will cook more later in the oven.
  2. Meanwhile - in a large mixing bowl, whisk together eggs, milk, seasoned salt, and pepper. Set aside.
  3. Preheat oven to 325 degrees.
  4. Drain pasta in a colander, then return to pot. While still hot, add stick of butter and mix until completely melted.
  5. Return pot to stove over medium heat. Add cubed cheese and mix until partially melted. Remove from heat.
  6. Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Then pour into 13x9 glass casserole dish.
  7. Bake for 15 minutes. Then remove from oven and gently mix well. Top completely with an even layer of sliced cheddar.
  8. Return to oven and bake for about 15 more minutes. Note: the only thing that needs to cook are the eggs, so resist the urge to overcook.
  9. Remove from oven and let rest for at least 15 minutes (or more) before serving. Enjoy!
Nutrition Facts
Mom's Baked Macaroni and Cheese
Amount Per Serving
Calories 372 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 727mg 30%
Potassium 216mg 6%
Total Carbohydrates 21g 7%
Sugars 4g
Protein 18g 36%
Vitamin A 15%
Vitamin C 0.8%
Calcium 42.9%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Reply
    November 1, 2017 at 12:50 pm

    This is the best macaroni and cheese I have ever eaten! I love this recipe, so easy to make but tastes like you spent hours on it.

  • Reply
    November 7, 2017 at 8:34 pm

    Such a great recipe and I really appreciate the easy steps!

  • Reply
    December 24, 2017 at 8:12 am

    What size of cans do I use for the 2 cans of evaporated milk??

    • Reply
      Chef Gary
      January 2, 2018 at 7:44 pm

      12oz. Sorry for the delay… and being unclear.

  • Reply
    March 13, 2018 at 2:33 pm

    My family loves this recipe!

  • Reply
    March 13, 2018 at 6:54 pm

    Our new favorite. Thanks, Evelyn 🙂

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