The Easiest Baked Mac & Cheese

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Pasta
  • Method: Baked
  • Cuisine: American


This easy method for baked mac and cheese is sure to be a family favorite. Plus you will love being able to double it and throw a batch in the freezer for an easy weeknight meal.


  • 1 pound whole wheat macaroni noodles
  • olive oil
  • 4 eggs
  • 1/2 cup pumpkin puree (optional but tasteless!)
  • 3 cups milk (I used 2%)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon dried parsley (crush in hand)
  • pinch of nutmeg
  • 4 cups shredded cheddar or colby jack cheese
  • 12 cup whole wheat breadcrumbs (or almond meal)


  1. Cook the macaroni in a large pot until al dente, according to directions. Drain pasta, toss with a little olive oil in the pot, and set aside.
  2. Preheat oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray.
  3. In a large bowl, whisk together eggs, pumpkin, milk, salt, pepper, ground mustard, parsley, and nutmeg until combined. Pour mixture over the macaroni noodles and stir gently until combined.
  4. Add in the shredded cheese a handful at a time, stirring to combine as you go. It won’t melt completely.
  5. Pour the mac mixture into the baking dish. Top with bread crumbs and spray the cooking spray over the top of the casserole.
  6. Bake for 30-35 minutes, until bubbly around the edges and starting to brown on top.


Freezer Meal Instructions:
To Freeze:
Complete the recipe through Step 5. Let cool. Wrap tightly with plastic wrap and/or foil. Freeze.
To Prepare:
Let casserole thaw in the refrigerator overnight and bake according to instructions. If it’s still a bit frozen in the middle, bake longer until heated through. Cover with foil if it starts to brown on top too much.