Baked macaroni and cheese in a white bowl with a spoon.

Welcome to January, the month for Macaroni and Cheese! Last year the Wisconsin Milk Marketing Board asked me to contribute a recipe to help celebrate, and I shared the Mushroom-Herb Macaroni and Cheese. This year the Board is hosting another month-long celebration, and I was happy to whip up more homemade mac n’ cheese to take part in the festivities. All of the homemade macaroni and cheese recipes I have made up until now use a white sauce as a base made with butter, flour and milk. This recipe utilizes a shortcut to create that creamy base, and it results in a much quicker prep time (with fewer pans to wash), and a fabulous flavor and texture.

Overhead image of baked macaroni and cheese in a white baking dish.

Instead of the typical roux, this recipe uses eggs and evaporated milk to give the macaroni and cheese that rich and creamy goodness. I also love the combination of cheeses in this particular recipe. I’ve never used Parmesan in a macaroni and cheese recipe, but it adds a great balance to the creamy cheeses and a little bit of a tang. Perfect! I think this is a great “base” recipe that you could change up in countless ways to adapt to your tastes – add bacon, mushrooms, sausage, your favorite herbs, etc. I adore macaroni and cheese recipes because the sky is the limit. That and, you know, cheesy carbs. Mmmm…

Now for the quick and easy part… Here are your cast of characters:

Ingredients for baked macaroni and cheese on a white cutting board including shredded cheese, noodles, garlic, milk, red pepper flakes, and eggs.

Add the cheeses to the egg and milk mixture:

Cheese sauce ingredients in a bowl with a whisk.

Mix together the cheeses and the milk and egg mixture:

Cheese sauce in a saucepan with a whisk.

Add the cooked macaroni:

Noodles and cheese sauce before mixing.

Mix it up and pour into the baking dish:

Noodles and cheese mixture spread into a baking dish before baking.

Bake it up and enjoy!

Head over to the Macaroni and Cheese Blog and spend an entire month drooling over macaroni and cheese recipes. That’s my plan!

Disclaimer: This post was sponsored by the Wisconsin Milk Marketing Board.  I received compensation for ingredients and my time.

Baked macaroni and cheese in a white bowl with a spoon.

Three-Cheese Baked Macaroni & Cheese

This cheesy pasta dish is the ultimate in comfort food
4.67 (3 ratings)


  • ½ pound (226.8 g) elbow macaroni
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 3 eggs
  • 12 ounces (340.2 ml) evaporated milk
  • ½ teaspoon (0.5 teaspoon) salt
  • ¼ teaspoon (0.25 teaspoon) cayenne pepper
  • 1 ½ cups (169.5 g) shredded Wisconsin Sharp Cheddar Cheese, (6 ounces)
  • ½ cup (56.5 g) shredded Wisconsin Monterey Jack Cheese, (2 ounces)
  • ½ cup (50 g) grated Wisconsin Parmesan Cheese, (1 ounce)


  • Preheat oven to 475°F. In a large pot of boiling salted water, cook the macaroni for 6 minutes (will be cooked to al dente). Drain.
  • Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl and stir to combine.
  • In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
  • Transfer mixture to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
Calories: 873kcal, Carbohydrates: 29g, Protein: 20g, Fat: 75g, Saturated Fat: 15g, Cholesterol: 130mg, Sodium: 603mg, Potassium: 157mg, Fiber: 1g, Sugar: 1g, Vitamin A: 630IU, Vitamin C: 0.3mg, Calcium: 395mg, Iron: 1.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!