Dinners · 3 min read
Baked Mac and Cheese with Bread Crumbs
Creamy baked mac and cheese made with evaporated milk, eggs, and dry mustard, finished with a buttery toasted bread crumb topping for crunch.
★ 5.0 (2)
This baked mac and cheese with bread crumbs is comfort food that feels a little special. The dry mustard and hot sauce are subtle, but they give the cheese sauce a gentle kick that keeps it from tasting one-note. It's the kind of side that disappears quickly at potlucks and family dinners.
Why This Easy Mac and Cheese Recipe Is Worth Making
- The eggs give the dish a custard-like set, so it holds its shape on the spoon instead of turning into a soupy mess.
- Evaporated milk adds richness without needing a flour-based roux, which keeps the sauce smooth and simple.
- The toasted bread crumbs stay crunchy on top, giving you a contrast of creamy pasta and crisp topping.
Key Ingredients for This Homemade Mac and Cheese
- Evaporated milk: Adds creaminess without the extra fat of heavy cream. You can substitute whole milk mixed with a little butter, but the texture will be slightly thinner. Look for canned evaporated milk in the baking aisle.
- Dry mustard: Gives the cheese sauce a subtle tang and depth that prepared mustard doesn't. If you only have yellow mustard, use about a teaspoon and reduce the salt.
- Mild Cheddar, American, or Monterey Jack: These melt smoothly and keep the sauce creamy. Avoid pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy.
Kitchen Tools for This Baked Macaroni and Cheese
- 1 1/2-quart heatproof dish, such as a souffle pan, to warm in the oven
- Large pot for boiling the macaroni
- Small baking pan for toasting the bread crumbs
Tips for Getting the Creamiest Baked Mac and Cheese
- Cook the macaroni until it's almost tender but still a little firm. It will finish cooking in the oven, so you don't want it mushy.
- Warm the evaporated milk before adding it to the egg mixture. Cold milk can cause the eggs to seize up and make the sauce grainy.
- Stir the macaroni three times during baking and add the remaining evaporated milk gradually. This keeps the sauce creamy and prevents the top from drying out.
- Toast the bread crumbs in the oven while the mac and cheese bakes, then sprinkle them on right before serving so they stay crisp.
Baked Mac and Cheese Variations to Try
- Use sharp cheddar instead of mild for a stronger cheese flavor.
- Add cooked bacon or crumbled sausage for a smoky, hearty version.
- Swap the fresh bread crumbs for crushed buttery crackers or panko for a different crunch.
- Turn up the heat with extra hot sauce or a few diced jalapeños.
What to Serve with Creamy Baked Mac and Cheese
Toppings and Garnishes
- Extra toasted bread crumbs for more crunch
- Chopped fresh parsley for color
- A sprinkle of paprika for a warm finish
Side Dishes That Pair Well
- Grilled or roasted chicken
- Fried chicken or pork chops
- A crisp green salad with a tangy vinaigrette
How to Store Leftover Baked Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the bread crumbs in a separate container so they don't get soggy. When you're ready to eat, reheat only the portion you need.
Can You Freeze This Baked Mac and Cheese?
Yes, you can freeze this baked mac and cheese without the bread crumb topping. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture will be a little softer after freezing, but it will still taste great.
Best Way to Reheat Baked Mac and Cheese
To bring back the creamy texture, reheat the mac and cheese in a 350°F oven. Add a splash of milk or evaporated milk before heating, and cover with foil to prevent drying. Heat for 15 to 20 minutes, then uncover for the last few minutes if you want a slightly crisp top. For a quick single serving, microwave in 30-second bursts, stirring between each.
Source recipe: Baked Mac and Cheese with Bread Crumbs (SnapChef ID d0162136-cb65-46b1-9663-0d2f5eab4973). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat the oven to 350°F and set a 1 1/2–quart heatproof dish, such as a souffle pan in the oven to warm.
- Mix the bread crumbs and 1 1/2 tablespoons of butter together in a small baking pan and set aside.
- Bring 2 quarts of water to a boil in a large pot. Add 1 1/2 teaspoons salt followed by the macaroni. Cook until almost tender, but still a little firm to the bite. Drain the macaroni, transfer it to the preheated dish, and stir in 4 tablespoons of butter.
- Meanwhile, mix the eggs, red pepper sauce, 1 cup of evaporated milk, 1/2 teaspoon salt (or less if you are using American cheese) 1/4 teaspoon pepper, and mustard in a small bowl.
- Pour the egg mixture over the noodles along with 9 ounces of cheese. Stir until thoroughly combined and the cheese starts to melt.
- Place the bread crumbs in the oven to toast until golden brown, about 10 to 15 minutes. Remove from oven and set aside.
- Place the pan of macaroni and cheese in the oven and bake for a total of 30 minutes, removing the pan 3 times throughout the cooking process to stir the macaroni and add additional evaporated milk and cheese.
- Serve immediately, sprinkled with the prepared bread crumbs.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I skip the eggs?
The eggs help the mac and cheese set up like a custard, so it holds its shape when served. Without them, the dish will be looser and more like a stovetop mac and cheese. If you need an egg-free version, you can leave them out, but expect a different texture and a slightly longer baking time to thicken the sauce.
Can I use a different type of pasta?
Elbow macaroni is classic, but you can use shells, cavatappi, or rotini. Just adjust the cooking time to keep them slightly firm, since they'll continue cooking in the oven. The shape will change the texture a bit, but any short pasta works well. Cook until just shy of al dente, then drain and proceed with the recipe.
Can I prepare this ahead of time?
You can assemble the mac and cheese up to a day ahead, but hold the bread crumbs until just before baking. Add a few minutes to the baking time if starting from cold. The dish will need a little extra time in the oven to heat through evenly, so check that it's bubbling before serving.
Why does the recipe call for hot sauce?
The hot sauce isn't there to make the dish spicy. A small amount adds a subtle brightness and depth that balances the richness of the cheese and evaporated milk. You can leave it out if you prefer, but the flavor will be a little flatter. Start with the amount listed and adjust from there.
