Macaroni Cheese Recipe With Egg: Baked Custardy Goodness

This baked macaroni and cheese recipe adds an egg for a custardy texture that’s rich and comforting. The egg binds the sauce, creating a velvety finish that’s anything but ordinary.

With simple ingredients and a golden baked top, it’s a timeless dish that delivers creamy perfection in every bite. Ready in under an hour, it’s ideal for family dinners or cozy nights in.

Ingredients for Macaroni Cheese Recipe with Egg

Simple, quality ingredients transform into rich, custardy baked macaroni and cheese with egg.

The cheese selection is critical here. Sharp cheddar and Gruyère create that perfect balance of tang and nuttiness. Cabot or Tillamook are reliable brands for cheddar, while Whole Foods often carries excellent Gruyère. Always shred your own—pre-shredded contains anti-caking agents that prevent smooth melting. The egg binds the sauce, so use a large, fresh egg for best results.

No Gruyère? Pepper Jack or Monterey Jack work well (adjust spice to taste). For a smokier profile, swap in smoked Gouda. Whole milk is ideal, but 2% milk works in a pinch (avoid skim—it won’t be as creamy). Panko breadcrumbs give that perfect crunch, but regular breadcrumbs or even crushed crackers do the job. Don’t skip the Dijon—it cuts through the richness beautifully.

Assemble and bake immediately for best texture. Leftovers keep 3-4 days in the fridge, though the sauce thickens as it cools. Reheat with a splash of milk to restore creaminess. For make-ahead, prep everything except the topping, then add breadcrumbs and bake just before serving. Freezes well for 2-3 months without the topping.

Step-by-Step Instructions for Macaroni Cheese With Egg

This method delivers a creamy, custardy texture with a golden, crisp topping.

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until al dente, about 1 minute less than directed. You want the pasta slightly firm since it will continue cooking in the oven.

Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. This prevents the macaroni from becoming mushy when baked. Set it aside while you prepare the sauce.

Step 2: Make the Cheese Sauce Base

In a large saucepan, melt the 4 tbsp Unsalted Butter over medium heat. Once melted, whisk in the 3 tbsp All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.

Gradually pour in the 2 cups Whole Milk while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Step 3: Incorporate Cheeses and Seasonings

Reduce the heat to low and stir in the 2 cups Sharp Cheddar Cheese and 1 cup Gruyère Cheese until fully melted and smooth. Remove the saucepan from the heat and let it cool for 2 minutes to prevent the egg from curdling in the next step.

Whisk in the 1 whole Large Egg, 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. The egg binds the sauce, creating that signature custardy texture. Stir until fully combined.

Step 4: Combine and Top the Macaroni

Add the cooked and drained elbow macaroni to the cheese sauce, stirring until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out into an even layer.

In a small bowl, mix the 0.5 cup Panko Breadcrumbs with the 0.25 tsp Paprika. Sprinkle this mixture evenly over the top of the macaroni. The paprika adds a subtle smoky flavor and a touch of color to the crispy topping.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the top is golden brown and the edges are bubbling. For an extra-crispy topping, broil for 1-2 minutes at the end, watching closely to avoid burning.

Let it rest for 5-10 minutes before serving. This allows the custardy sauce to set slightly, making it easier to portion. The finished dish should have a creamy interior with a perfectly crisp, golden crust on top.

Wine and Beer Pairings for macaroni cheese recipe with egg

Beer Pairings

The creamy, rich flavors of macaroni cheese with egg pair beautifully with a crisp, refreshing beer. A Pilsner like Samuel Adams Noble Pils cuts through the dish’s richness with its light, slightly bitter notes. For something darker, try a Brown Ale such as Newcastle Brown Ale—its caramel and nutty undertones complement the cheesy custard perfectly.

Wine Pairings

White wines work wonders here. A buttery Chardonnay, like Kendall-Jackson Vintner’s Reserve, mirrors the dish’s creamy texture, while its subtle oak adds depth. If you prefer something lighter, a zesty Sauvignon Blanc such as Kim Crawford provides a bright, citrusy contrast that balances the richness.

Non-Alcoholic Options

For a non-alcoholic twist, sparkling apple cider (like Martinelli’s Gold) offers a sweet, effervescent lift. Alternatively, a creamy vanilla chai tea enhances the custardy notes of the dish with warm, spiced flavors. Both options keep the meal satisfying without overpowering it.