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Lazy Baked Macaroni and Cheese

Lazy Baked Macaroni and Cheese

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet


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


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.


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.