Baked Mac and Cheese From a Box
Published 2026-10-29
Homemade baked macaroni and cheese is a holiday and potluck favorite, but making a cheese sauce from scratch takes time. Starting with boxed mac and cheese is a shortcut that still gives you a bubbling, golden casserole. The trick is to make the boxed version a little extra saucy, add real shredded cheese and a binder like egg or sour cream, then bake it with a crunchy topping.
What you need
Plan on two or three boxes for a standard eight by eight inch dish, or four to five boxes for a nine by thirteen inch pan. You will also need milk, butter, about two cups of shredded cheese such as sharp cheddar and mozzarella, one or two eggs or a half cup of sour cream, and breadcrumbs or crushed crackers for the top.
Method
Cook the pasta for a minute or two less than the box suggests, because it will keep cooking in the oven. Drain and mix with the cheese packets, butter and a bit more milk than usual so it looks very creamy. Stir in most of the shredded cheese and the beaten egg or sour cream. Spread in a greased baking dish, top with the remaining cheese and buttered crumbs, and bake at about 350 degrees Fahrenheit for 20 to 30 minutes, until bubbling and golden.
Flavor ideas
Add a pinch of mustard powder, garlic powder and smoked paprika to the sauce. Mix in crumbled bacon, diced ham, jalapeños or a can of drained diced tomatoes with green chilies for a Tex-Mex version. Shells or spirals hold extra sauce well if you want a different look from classic elbows.
Make ahead and serving
You can assemble the casserole a day ahead, cover and refrigerate it, then add the topping and bake, allowing extra oven time because it starts cold. For holiday dinners it pairs well with ham, turkey, green beans and stuffing. Refrigerate leftovers promptly and reheat with a splash of milk.
