**You can print this recipe without the images here.**

There aren’t many recipes online for creamy homemade mac ‘n’ cheese, so I figured I’d share my version of my grandmother’s baked macaroni and cheese recipe. If you like creamy baked mac ‘n’ cheese, you’re going to love this one!

Creamy Homemade Mac ‘N’ Cheese Recipe Ingredients:

  • (1) 11 3/4 in X 9 1/4 in X 2 1/2 foil pan or an 11 inch X 9 inch foil pan

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  • (2) 8 oz. packs shredded mozzarella cheese

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  • (3) 8 oz. packs sharp cheddar cheese

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Creamy Homemade Mac 'N' Cheese Recipe 3

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  • (1) 16 oz. box macaroni

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  • (2) 8 oz whipped cream cheese

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  • (3) 12 oz. cans evaporated milk

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  • (3) eggs









  • (1) stick of margarine









  • (1) teaspoon pepper & (1) teaspoon salt










  1. Preheat oven 350°
  2. Boil macaroni until pasta is tender. Stir periodically to break up pasta that clumps together.
  3. Strain pasta and rinse in cold water. Place pasta in foil pan.
  4. Heat up margarine in the microwave
  5. Pour margarine evenly into the foil pan and stir pasta until it absorbs the margarine.
  6. Break raw eggs and mix into the pasta and butter mixture with a fork until the eggs are spread evenly.
  7. Pour  mozz. cheese into the mixture and stir.
  8. Add one can evaporated milk and stir.
  9. Add 1 1/2 bags of sharp cheddar cheese and stir until cheese is mixed in well.
  10. Add one can evaporated milk and stir. It may appear to be “milky” but the pasta and other ingredients will soak it up in the oven.
  11. Add cream cheese. Heat the cream cheese if need be for easier mixing. Stir cream cheese with a big spoon or with your hands until everything is mixed evenly.
  12. Add last can of evaporated milk and stir.
  13. Add salt and pepper to taste ( at least one teaspoon each)
  14. Top the pan with the rest of the cheddar cheese and spread evenly to cover up the pasta mixture.
  15. Cover with foil and bake for 40 minutes.
  16. Remove foil and bake an additional 10 minutes or until the cheesy top is golden. 

I hope you enjoy your creamy homemade macaroni and cheese! Please share your experience below. I’d love to hear your positive and constructive feedback. Let’s perfect this recipe! Print this recipe without images above here.

Did you like this recipe? Check out my yummy moist cornbread recipe here!

  • Melanie

    I’m curious whether the ‘settling’ you recommend would happen if I mixed up the mac-n-cheese and put it in the fridge overnight, then baked the next day. Thoughts? (can’t wait to try this one. The cornbread was amazing!)

  • Nice! Thanks for the feedback. 🙂 I’m glad you enjoyed the cornbread too.

  • Enjoy 🙂

  • Guest

    I HAD to try this recipe as I’ve made the cornbread from here a few times and loved it. I added some ground mustard and garlic salt to the mixture as well. Based on the pan size recommended, 3 cans of 12 oz. evaporated milk was too much. I would use 2 and a quarter at most. The macaroni had a great taste but I can see this recipe would be better for day 2 macaroni. It was creamy but it needed time to “settle,” so to speak. I would make this again.

  • Shay

    Yaaas! I’m going to make this tonight <3

  • Thanks for pointing that out. I fixed it 🙂 It should be evaporated, not condensed. I hope you enjoy!

  • Sue Wheeler

    I have this in the oven right now. One thing I noticed, when I printed out the instructions it changed from evaporated milk to 3 cans of condensed milk. I made the corn bread recipe weeks ago and it was amazing. Thank you!

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  • Nice! Let me know how it turns out girly!

  • Shanda

    Gonna try this on a Sunday