Macaroni and Cheese with Eggs

Macaroni and Cheese with Eggs is a delicious twist on the classic comfort food. This mac n cheese recipe takes it to a whole new level, with the addition of eggs that create a velvety texture that is the real deal.

 

 

Let me introduce you to my favorite 6 ingredient macaroni and cheese recipe. Eggs are the secret ingredient. 

Adding eggs to the cheese mixture gives the sauce a custard like texture that is so creamy and delicious, everyone will love it.

And if you are nervous about mixing raw eggs into your warm pasta to cook, that is why we also have a baked macaroni and cheese with egg version in the notes. Baking it melts the cheese and cooks the eggs so there is nothing to worry about.

If this is your first time eating cheesy homemade mac and cheese with eggs, you will never go back. It is so good and delicious that everyone will be back for seconds.

And it’s a perfect make ahead meal! Make this southern-style macaroni the night before, and put it in the fridge. 

The next day when you are ready, put the baking dish in the oven to cook and get bubbly warm. This is one of those easy recipes you can keep for busy days.

Homemade mac and cheese for a crowd was never easier or more delicious!

 

 

Who Invented Macaroni and Cheese with Egg?

We don’t know who invented Macaroni and Cheese with Egg.

Classic macaroni and cheese recipes have been passed down for generations.

The addition of eggs likely evolved as a creative twist to bring out the dish’s texture and flavor, turning it into the masterpiece we know today.

If you’re a big fan of Mac and Cheese, you should try this Enchilada Mac and Cheese  or this Buffalo Chicken Mac and Cheese they’re delicious. 

 

 

What Ingredients are in Macaroni and Cheese with Egg?

• Elbow Macaroni: the classic pasta base for the dish.
• Butter: adds richness and a smooth texture.
• Half and Half: gives the creamy consistency.
• Pre-Shredded Cheese: a combination of cheeses gives a flavorful blend of gooey goodness.
• Beaten Eggs: adds a custard-like texture to the creamy mac and cheese.
• Salt: balances and enhances the overall flavor profile.

Pro Tips: 

• Half and half is just a combination of whole milk and heavy cream. Use equal parts and you will have the same ingredient but with less additives!
• Be sure to beat the eggs in a small bowl before adding to the mac and cheese. They will cook faster if you beat them first.
• It’s important to have different cheeses to have layered flavor in your mac and cheese recipe. While the best cheeses are cheddar and Monterey jack, use your favorite kinds of cheese.

 

 

How to Make Macaroni and Cheese with Egg:

1. Cook elbow macaroni in a large pot of water over medium heat until al dente and return to the pan.
2. Stir in butter until melted.
3. Add beaten eggs, half and half, and shredded cheese to the pasta and melted butter; stir until egg mixture is smooth.
4. Season with salt to taste.
5. Transfer to a greased casserole dish and top with cheese.
6. Bake until golden brown and bubbly.

Pro Tip: You can serve this homemade mac n cheese for a crowd without baking it if you are in a hurry. But everyone’s favorite recipes have bread crumbs and bubbly golden cheese on top, so I suggest baking it.

 

 

Why are Eggs Used in Macaroni and Cheese with Egg?

Eggs are used in macaroni and cheese with egg for two reasons. First, they give this dish the creamy custard-like texture, elevating the macaroni and cheese to a velvety delight. Secondly, eggs aid in binding the ingredients together, ensuring a cohesive and satisfying dish between the cheese and the pasta.

 

 

Is Macaroni and Cheese with Egg Healthy?

Macaroni and cheese with egg is probably not healthy.

But, like with all things, you can balance this as part of a healthy diet with portion control. 

To make it healthier, use whole-grain pasta and consider mixing in vegetables for added nutrients.

 

 

How to Store Leftover Macaroni and Cheese with Egg:

Store leftover easy macaroni and cheese with egg in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven for a crispy top and fresh-from-the-oven taste.

 

 

How to Reheat Leftover Macaroni and Cheese with Egg:

I like to reheat leftover macaroni and cheese with egg in the oven.

Preheat the oven to 350°F, cover the dish with foil, and bake until heated through. 

You can also use a microwave for a quicker reheating option, but I prefer the texture of reheating it in the oven.

What to Serve with Macaroni and Cheese with Egg:

I like to serve this macaroni and cheese with eggs as a main dish with a crisp green salad, vegetable or soup to add a fresh contrast to the richness of the dish. 

Some of our favorites green salads are: Farro Salad, Blueberry Salad, Power Greens Salad, Kale Salad with Shallot Dressing or Simple Strawberry Salad.

Tasty Vegetables that go well with Mac n’ Cheese are: Charred Leeks and Mexican Black Beans Recipe. 

Easy Soups to Serve: Lemon Chicken Orzo Soup, Thai Chicken Noodle Soup, Ginger Butternut Squash Soup, Cheese Soup, Beef Ramen Soup Recipe and Pumpkin Soup using Canned Pumpkin.

 

 

Can You Freeze Macaroni and Cheese with Egg?

Yes, you can freeze macaroni and cheese with egg! You can store leftovers in a freezer-safe container for up to 2 months.

Thaw in the refrigerator before reheating.

But also you can make this recipe as written and pour it into a freezer safe baking pan.

Let it cool, cover with plastic wrap and aluminum foil, label it, and freeze it. 

The next time you want homemade macaroni, remove the plastic, cover with foil, and put it in the oven until heated through.

 

 

Can Dogs Eat Macaroni and Cheese with Egg?

No, dogs should not eat this macaroni and cheese.

The rich and cheesy nature is not suitable for dogs.

Stick to dog-friendly treats for your four-legged companions.

 

 

Whether you need a dish to feed a lot of people or just want a great recipe for dinner, this macaroni and cheese with egg is so easy with great flavors and might be the best macaroni and cheese with eggs you will ever eat.

 

Originally Posted: May 27, 2016

Photos & Text Updated: February 22, 2024

 

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