Lazy Baked Macaroni and Cheese Recipe -
Lazy Baked Macaroni and Cheese Recipe
  • READY IN 1 hr

Lazy Baked Macaroni and Cheese

Recipe by  

"A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a shallow three-quart baking dish, toss uncooked macaroni and melted butter together, to coat the macaroni and the inside of the dish. Add cheese, and stir lightly to distribute. In a medium bowl, whisk together the evaporated milk, water, eggs, mustard powder, salt, white pepper and cayenne pepper. Pour into the baking dish with the macaroni.
  3. Bake uncovered for 45 minutes, or until the center is set. Remove from the oven, and let stand for 5 minutes before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2008

Best served very hot, but doesn't re-heat well (like most macaroni and cheese). It's the only baked macaroni and cheese recipe I use! It was requested by a family member for Thanksgiving. Best to use a deep casserole dish, not a 9x13 pan. It gets too dry in a 9x13.

Most Helpful Critical Review
Jul 12, 2006

Despite what this recipe says be sure to spray or grease your casserole dish. I didn't and the noodles stuck horribly.

Jul 02, 2005

Needed a little zip, so I added a couple shakes of dried minced onion, some bacon bits, a couple dashes of hot sauce and then topped the casserole with a can of stewed tomatoes. Serve with crisp green salad. Fresh fruit for dessert. The green salad and the fruit take away the sin of the fat from the mac and cheese.

Nov 28, 2006

Very good with a few changes. I halved the recipe (plenty still to feed 4), used velvetta cheese, hot sauce & added a package of little smokies. I also stirred it about half way thru cooking because the outside was burning and the inside was still gooey. My hubby loved it.

Dec 24, 2006

I love this dish! It tastes great and is so much easier to fix than other recipes I have tried. You do have to watch it though because the edges and bottom will burn and become tough. I added bread crumbs to the top before baking and that gives it a crunchy taste.

May 05, 2006

It's great for ease. It has a rather unusual texture, creamy and custardy, almost like an egg/cheese custard around noodles. It went over well but I'd like to play more with the recipe.

Oct 03, 2006

This recipe was very easy and very good. I had to bake it a little longer- about 55 minutes but it turned out perfectly. I also added about 6 oz of velveeta to the recipe. This makes a lot and the leftovers were better than the day of! I will be making this again. But it is very rich so I would use it as a side next time. I think it would be great with some veggies and ham added in as well.

Feb 23, 2006

My mom loved this; I wasn't crazy about it. HOWEVER, I did use 1 can fat free evaporated and 1 regular, plus a mix of cheeses instead of just American. I'm sure if I followed it to a T it would've been great ;o) Also, don't put this in a 9x13, use a nice deep casserole dish and small elbows. Large ones will expand and you'll end up with mac & cheese pie like me lol!


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  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 862 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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