There’s something undeniably comforting about baked mac and cheese with a golden crust and a creamy center. This version uses an egg to create a richer, custard-like texture that holds together beautifully without feeling heavy. It’s weeknight-friendly, but special enough for holidays and potlucks.

The flavors are simple, the method is straightforward, and the results are consistently great. If you love mac and cheese that’s creamy inside and crisp on top, this one hits the mark.

What Makes This Recipe So Good

Egg for structure and creaminess: Whisking an egg into the cheese sauce gives the casserole a silky, custard-like set that still feels lush.
Balanced cheese blend: Sharp cheddar for flavor, Monterey Jack or Gruyère for meltability, and a bit of Parmesan for savory depth.
Perfect texture contrast: Tender pasta and creamy sauce under a lightly crunchy topping.
Simple techniques: A classic roux-based cheese sauce, but with clear steps to avoid lumps and graininess.
Family-friendly and flexible: Easy to adapt with mix-ins, different cheeses, or gluten-free pasta.

Close-up detail of baked mac and cheese recipe with egg

Ingredients

12 ounces elbow macaroni (or cavatappi, shells, or fusilli)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk (warmed)
1/2 cup heavy cream (or half-and-half)
1 large egg
2 cups sharp cheddar, freshly shredded
1 cup Monterey Jack or Gruyère, freshly shredded
1/2 cup grated Parmesan
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, plus extra for sprinkling)
Salt and black pepper to taste
1/2 cup panko breadcrumbs (optional topping)
1 tablespoon melted butter (for topping)

How To Make Baked Mac And Cheese Recipe With Egg

Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just shy of al dente, about 1 minute less than the package suggests.
Drain and set aside. Toss with a drizzle of oil if you’re worried about sticking.
Warm the dairy: In a small saucepan or microwave-safe cup, gently warm the milk and cream. Warm liquids blend more smoothly into the roux and help prevent lumps.
Make the roux: In a large saucepan over medium heat, melt 3 tablespoons of butter.
Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes. It should smell slightly toasty, not raw.
Build the sauce: Slowly whisk in the warm milk and cream, a splash at a time at first, until smooth. Continue whisking until the sauce thickens to coat the back of a spoon, 4 to 6 minutes.
Reduce heat to low.
Temper the egg: In a small bowl, whisk the egg. Ladle in about 1/2 cup of the hot sauce in a thin stream while whisking constantly to warm the egg gently. Then whisk the tempered egg back into the sauce.
This prevents scrambling.
Add seasonings and cheese: Stir in Dijon, garlic powder, smoked paprika, a good pinch of salt, and several grinds of black pepper. Remove from heat and stir in cheddar, Monterey Jack/Gruyère, and half the Parmesan until melted and smooth.
Combine with pasta: Add the drained pasta to the sauce and stir until every piece is coated. Taste and adjust seasoning.
It should be slightly saltier than you think; the pasta will continue to absorb flavor.
Assemble: Pour into a greased 9×13-inch baking dish. Mix panko with melted butter and the remaining Parmesan. Sprinkle evenly over the top.
Dust lightly with smoked paprika if you like.
Bake: Bake at 350°F (175°C) for 20 to 25 minutes, until bubbling at the edges and lightly golden on top. For extra color, broil for 1 to 2 minutes, watching closely.
Rest and serve: Let the mac and cheese rest 5 to 10 minutes before serving. This helps it set and scoop cleanly while staying creamy inside.

Keeping It Fresh

Storage: Cool completely, then cover and refrigerate for up to 4 days.
The egg helps it reheat nicely without breaking.
Reheating: Reheat covered at 325°F until warmed through, 15 to 20 minutes. Add a splash of milk, cover, and stir halfway if it looks dry.
Freezing: Assemble without baking, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed, adding 5 to 10 extra minutes.
Make-ahead: You can assemble up to 24 hours in advance.
Store covered in the fridge. Add the breadcrumb topping just before baking.

Why This is Good for You

Protein and calcium: Cheese, milk, and egg offer protein for satiety and calcium for bone health.
Portion-friendly comfort: A modest serving satisfies thanks to the rich texture, without needing a large portion.
Customizable add-ins: Broccoli, peas, or spinach blend well, adding fiber and micronutrients without losing the cozy vibe.
Energy for busy days: The pasta provides steady carbs, great for active schedules or cold-weather dinners.

Pitfalls to Watch Out For

Scrambled egg in the sauce: Always temper the egg with hot sauce before adding it back. Keep the burner on low when you stir it in.
Grainy cheese sauce: Don’t boil the sauce after adding cheese.
Remove from heat, then stir in cheese gradually.
Overcooked pasta: Undercook the pasta slightly; it will finish in the oven. Overcooked pasta leads to a mushy casserole.
Dry mac and cheese: Use the full liquid amount and avoid baking too long. If reheating, add a splash of milk and cover.
Pre-shredded cheese issues: Bagged shreds often contain anti-caking agents that prevent smooth melting.
Freshly shred for best results.

Recipe Variations

Three-cheese classic: Cheddar, Gruyère, and Parmesan as written, with a pinch of nutmeg in the sauce.
Smoky bacon: Add 6 slices cooked, crumbled bacon and a touch more smoked paprika. Use smoked cheddar for bolder flavor.
Veggie boost: Fold in 1 to 2 cups of steamed broccoli florets, sautéed mushrooms, or thawed peas before baking.
Spicy kick: Stir in 1 to 2 tablespoons of chopped pickled jalapeños and a pinch of cayenne. Pepper Jack can replace Monterey Jack.
Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.
Crisp the topping with crushed GF crackers.
Lighter version: Swap half the cheddar for part-skim mozzarella, and use evaporated milk instead of cream. Still creamy, just a bit lighter.
Extra-crispy top: Mix panko with grated Parmesan and a handful of crushed Ritz or saltines for more crunch.

FAQ’s For Baked Mac And Cheese Recipe With Egg

Why add an egg to baked mac and cheese?

The egg helps the sauce set into a smooth, custard-like texture that slices and scoops cleanly. It adds richness without needing tons of extra cheese or cream.

Can I skip the egg?

Yes. The dish will be looser and more sauce-like. If skipping, add an extra 1/2 cup of milk or cream and bake a few minutes less to keep it creamy.

What are the best cheeses for macaroni and cheese?

A mix of sharp cheddar for flavor and a melty cheese like Monterey Jack or Gruyère works best. A little Parmesan adds savoriness. Avoid aged cheeses that don’t melt smoothly on their own.

How do I prevent a greasy or separated sauce?

Keep the heat moderate, temper the egg, and add cheese off the heat. Overheating or boiling after adding cheese can cause separation.

Can I make this ahead for a party?

Absolutely. Assemble up to a day in advance and refrigerate. Add the topping right before baking, and bake until hot and bubbly. It travels well and reheats nicely.

What pasta shape works best?

Elbows are classic, but cavatappi, small shells, and fusilli hold onto sauce beautifully. Choose shapes with ridges or curves for maximum cling.

How do I get a really golden top?

Use buttered panko and Parmesan. Bake until bubbling, then broil for 1 to 2 minutes, watching closely to avoid burning.

Wrapping Up

This baked mac and cheese with egg gives you the best of both worlds: creamy comfort and a neat, sliceable finish with a golden top. The steps are simple, the ingredients are easy to find, and the flavor is pure, cozy goodness. Keep it classic or make it your own with a few smart swaps.

Either way, you’ll have a side—or main—that everyone will ask for again.