Macaroni Cheese Recipe With Egg: Baked to Golden Crust Perfection

This baked macaroni and cheese with egg delivers a golden crust and creamy interior that’s hard to resist. The addition of egg creates a custardy texture that takes this classic dish to the next level.

With a perfect balance of sharp cheddar and a hint of nutmeg, this recipe transforms simple ingredients into a comforting, crowd-pleasing meal.

Ingredients for Macaroni Cheese Recipe with Egg

Simple ingredients transform into a comforting baked dish with golden crust and creamy interior.

The cheddar quality is non-negotiable here. Cabot or Tillamook sharp cheddar delivers the bold flavor required to balance the custardy texture. Always grate from a block—pre-shredded contains anti-caking agents that prevent smooth melting. For the milk, whole milk ensures the richest sauce, though 2% works in a pinch. The egg should be fresh, as its custard-creating properties are central to this recipe’s signature texture.

No sharp cheddar? Gouda or Gruyère offer similar depth, though the flavor profile will shift slightly. For a dairy-free version, nutritional yeast with Cashew Cream can mimic the cheesiness. The nutmeg is subtle but essential—skip the pre-ground and grate fresh for maximum aroma. Dry mustard can be replaced with Dijon mustard at half the quantity, though the tang will be more pronounced.

Assemble and bake immediately for best results, as the pasta will absorb liquid if left to sit. Leftovers keep 3-4 days refrigerated and reheat well in the oven. The topping stays crisp if stored separately and added just before serving. This dish freezes beautifully for up to 3 months.

Step-by-Step Instructions for Macaroni Cheese With Egg

Here’s my proven method for achieving that ideal balance of creamy texture and golden crust.

Step 1: Cook Elbow Macaroni to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package directions for al dente, typically 1 minute less than the recommended time. The pasta should have a slight bite to it, as it will continue cooking in the oven.

Drain the macaroni in a colander and immediately rinse under cold water to stop the cooking process. This prevents overcooking and ensures the pasta maintains its structure when baked. Set aside while you prepare the cheese sauce.

Step 2: Create a Velouté-Based Cheese Sauce

In a large saucepan, melt 4 tbsp Unsalted Butter over medium heat until foaming subsides. Add the 3 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes to create a smooth roux. This forms the base of your sauce and removes the raw flour taste.

Gradually whisk in the 2 cups Whole Milk, ensuring no lumps form. Cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and add 1 tsp Salt, 0.5 tsp Black Pepper, 0.25 tsp Ground Nutmeg, and 1 tsp Dry Mustard.

Remove the sauce from heat and stir in 2 cups Sharp Cheddar Cheese, whisking until completely melted. Reserve 1 cup Sharp Cheddar Cheese for topping. Temper the 1 whole Large Egg by whisking a small amount of the hot sauce into it, then stir the tempered egg into the cheese sauce. This prevents curdling and creates a custard-like texture.

Step 3: Combine Macaroni and Sauce

Add the cooked elbow macaroni to the cheese sauce and fold gently with a silicone spatula until every piece is evenly coated. The sauce should cling to the pasta without pooling at the bottom of the pan.

If the mixture seems too thick, add a splash of warm milk to loosen it. The consistency should be creamy but not runny. At this stage, the egg in the sauce will begin to set, giving the final dish its characteristic rich texture.

Step 4: Top and Bake to Golden Perfection

Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Spread the remaining 1 cup Sharp Cheddar Cheese evenly over the top, then sprinkle with the 0.5 cup Panko Breadcrumbs. The breadcrumbs will create a crispy, golden crust that contrasts beautifully with the creamy interior.

Dot the top with small pieces of the remaining unsalted butter for extra browning. Bake in a preheated 375°F oven for 20-25 minutes or until the top is golden brown and the edges are bubbling. For an even more pronounced crust, broil for 1-2 minutes at the end, watching closely to prevent burning.

Step 5: Rest and Serve

Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes for cleaner portions when scooping. The egg in the sauce will have set completely, creating that perfect custardy texture that sets this version apart.

Serve while still warm, when the cheese is at its most gooey and the crust is at its crispiest. The combination of sharp cheddar, creamy sauce, and crispy topping with the subtle depth from the nutmeg and dry mustard makes this dish truly exceptional. Each serving should have a perfect ratio of creamy pasta to crispy topping.

Wine and Beer Pairings for This Recipe

White Wine Pairs

A crisp Chardonnay with its buttery notes complements the creamy texture beautifully. I prefer unoaked versions like Kendall-Jackson Avant to avoid overpowering the dish. The wine’s acidity cuts through the richness perfectly. 🍷

Red Wine Options

For red lovers, a light-bodied Pinot Noir works surprisingly well. Try Meiomi or La Crema—their bright fruit flavors balance the sharp cheddar without overwhelming the custardy egg texture.

Beer Pairings

A malty Amber Ale like Fat Tire enhances the nuttiness from the nutmeg. The caramel notes in the beer mirror the golden crust. For a lighter option, a crisp Pilsner cleanses your palate between bites. 🍺

Non-Alcoholic Choices

Sparkling apple cider offers sweetness that contrasts the savory dish. I also love iced tea with lemon—the citrus brightens each creamy mouthful. These pair just as well as any wine or beer.

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