Easy Baked Mac and Cheese (No Eggs or Roux)

This easy baked mac and cheese is rich, cheesy, and simple to stir together, with tender macaroni tucked beneath a golden, bubbly cheese topping. Made without eggs, a roux, or evaporated milk, it’s a comforting side dish for a family dinner or your holiday table.

I created this recipe for my son, who is super picky about his macaroni and cheese. He doesn’t like egg based versions or ones made with a roux, so I wanted something easy that he would actually enjoy and this simple mix and bake version was the answer.

Cooked macaroni, milk, heavy cream, butter, cream cheese, and plenty of freshly shredded cheese come together in one bowl. Just mix, top with more cheese, and bake until golden and bubbly. No separate cheese sauce to cook, just an easy pan of comfort to bring to the table.

Why You’ll Love This Recipe

• No eggs, roux, or evaporated milk. Regular milk, heavy cream, and cream cheese make up the creamy base.
• Simple to put together. Once the pasta is cooked and drained, mix everything right in the same pot for one less bowl to wash!
• Use the cheeses you love. Keep it mild with Colby Jack and Monterey Jack, add mozzarella for some stretch, or use Pepper Jack for a little heat.
• A cheesy baked topping. Two cups of cheese go over the top before baking until golden and bubbly.
• Fits right into a holiday menu. Serve it alongside turkey or ham, or make it part of a cozy family dinner.

Ingredient Notes

You’ll find the full measurements and instructions in the recipe card below.

Elbow macaroni: Start with 8 ounces of dry pasta, then cook it al dente according to the package directions. It will continue cooking in the oven, so avoid cooking it until very soft.

Whole milk and heavy whipping cream: These create the rich, creamy base without a roux or evaporated milk.

Butter: Melt the butter before mixing it in. You’ll also need a little extra to grease the baking dish.

Cream cheese: Use 4 ounces, or half of a standard 8 ounce block. Soften it well so it blends into the milk and cream rather than staying in large pieces.

Shredded cheese: Use a blend you love! I prefer Colby Jack, Monterey Jack, and mozzarella, or Pepper Jack for a little heat. Cheddar works too if that’s your favorite! Freshly shred 2½ eight ounce blocks (20 ounces total), reserving about 2 cups for the topping.

Salt, black pepper, and smoked paprika: These season the creamy base. The smoked paprika adds a subtle smoky flavor. If your family is sensitive to black pepper, you can start with less and adjust to your preference.

How to Make Baked Mac and Cheese Without a Roux

1. Prepare the oven and pasta

Preheat the oven to 350°F and butter a 9×13-inch baking dish. Cook the macaroni al dente according to the package directions, then drain well.

2. Mix the creamy base

Return the drained macaroni to the pot. Add the softened cream cheese, whole milk, heavy cream, melted butter, salt, black pepper, and smoked paprika. Stir until combined, breaking up any large lumps of cream cheese.

3. Add the macaroni and cheese

Reserve about 2 cups of freshly shredded cheese for the topping. Gently stir the remaining shredded cheese into the macaroni mixture until just combined. The mixture will look loose before baking.

4. Top and bake

Pour the mixture into the prepared baking dish. Spread the remaining 2 cups of cheese evenly over the top.

Bake uncovered for 35 minutes, or until bubbly with a golden cheese topping. Let it rest briefly before serving so the creamy mixture has a chance to settle.

My Tips for the Best Results

• Shred the cheese before you start. Having everything ready makes this a simple mix and bake recipe.
• Soften the cream cheese well. This is the easiest way to get it evenly distributed without making a separate stovetop sauce.
• Keep the pasta al dente. It should still have a little bite before it goes into the oven.
• Use the pan size listed. A smaller, deeper dish can change the baking time and how the filling sets.
• Watch the topping near the end. If it browns before the macaroni mixture is bubbling, loosely cover the dish with foil.
• Serve it warm. Like most baked macaroni and cheese, it thickens as it cools and is at its creamiest shortly after baking.

Make Ahead Tips

Shred the cheese up to 2 days ahead and cook the macaroni up to 1 day ahead. Drain the pasta well, toss with a little olive oil to prevent sticking, and refrigerate both separately in airtight containers. Assemble just before baking. If the mixture is cold, it may need a few extra minutes in the oven.

Assembling the entire dish ahead can change the texture because the pasta absorbs liquid as it sits. For the closest result to the recipe as written, bake it shortly after mixing.

Storage and Reheating

Refrigerate leftovers promptly in an airtight container. To reheat a portion, add a small splash of milk, cover loosely, and warm in the microwave in short intervals, stirring as needed.

For a larger portion, place it in an oven safe dish, add a little milk, cover with foil, and warm at 325°F until hot throughout. Reheated mac and cheese will be thicker than it was fresh from the oven.

What to Serve With Mac and Cheese

This is an easy side to add to Thanksgiving, Christmas, or a Sunday dinner. Pair it with my brown sugar glazed ham or Cajun fried turkey, then add autumn Brussels sprouts slaw for something fresh alongside all that cheesy comfort.

For an everyday dinner, serve it with roasted chicken and a green vegetable.