Egg Noodle Mac and Cheese Recipe: Extra Creamy & Comforting
This egg noodle mac and cheese swaps traditional elbow macaroni for soft, tender egg noodles that hold onto every drop of creamy cheese sauce. A classic roux-based béchamel made with butter, flour, and whole milk gets loaded with a blend of sharp and mild cheddar for the smoothest melt. Ready in just 35 minutes with 27 g of protein per serving, it’s comfort food done right. Explore AB Fit Fuel for more satisfying dinners.
Why Egg Noodles Make Better Mac and Cheese
Egg noodles use eggs and flour in the dough, giving them a richer flavor and softer texture than plain elbow macaroni. Their wide, flat shape gives the cheese sauce more surface area to cling to, meaning every bite is coated. They also cook faster (5-7 minutes) and hold up well in baked casseroles. If you’ve only ever made mac and cheese with elbows, this one change will convince you to switch.
Bonus: Cabbage and Egg Recipes
Ingredients
Equipment
Method
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook egg noodles for 5-7 minutes until al dente (they'll soften more in the sauce). Drain well and set aside.
- Make the Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until it turns light golden and smells nutty. This is your roux – the base of the sauce.
- Add the Milk: Slowly pour in warmed milk, whisking constantly to prevent lumps. Using warm (not cold) milk is the key to a smooth sauce. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Melt in the Cheese: Remove from heat. Stir in both cheddars, dry mustard, paprika, garlic powder, cayenne, salt, and pepper. Stir until the cheese melts completely into a smooth, creamy sauce.
- Combine: Add the drained egg noodles to the cheese sauce. Fold gently until every noodle is coated. Serve immediately for a stovetop version.
- Optional Bake: For a baked version, transfer to a greased 9×13-inch dish. Mix panko with melted butter and scatter over the top with extra cheese. Bake at 350°F for 15-20 minutes until golden and bubbly.
Nutritional Information (Per Serving)
| Calories | Fat (g) | Carbs (g) | Sugar (g) | Protein (g) | Sodium (mg) |
| 581 | 31 | 49 | 7 | 27 | 785 |
Based on 6 servings (stovetop, without baked topping). Values are approximate.
Common Mistakes That Ruin Egg Noodle Mac and Cheese
- Using cold milk: Cold milk added to a hot roux creates lumps. Always warm the milk first – 30 seconds in the microwave is enough.
- Using pre-shredded cheese: Pre-shredded cheese is coated in anti-caking starch that prevents smooth melting. Always shred your own cheese from a block for the creamiest sauce.
- Boiling the cheese sauce: High heat makes cheese separate and turn grainy. Always remove from heat before adding cheese and stir gently.
- Overcooking the noodles: Cook egg noodles to al dente – they’ll absorb sauce and soften more. Mushy noodles fall apart in the cheese sauce.
- Skipping the dry mustard: Dry mustard enhances the cheesy flavor without tasting like mustard. It’s the secret ingredient most homemade recipes miss.
Bonus: Boudin Egg Rolls Recipe
Storage & Make-Ahead Tips
- Refrigerator: Store covered for up to 5 days. Reheat on the stove with a splash of milk to restore creaminess.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead: Assemble the baked version (unbaked) and refrigerate overnight. Add the breadcrumb topping and bake when ready – add 5 extra minutes since it’s cold.
FAQs
Q1: Can I use extra-wide egg noodles?
A: Yes. Extra-wide noodles hold even more sauce. Cook for 1-2 extra minutes since they’re thicker.
Q2: Can I add other cheeses?
A: Absolutely. Gruyère, fontina, or Monterey Jack all melt well. Avoid hard cheeses like aged Parmesan as the base – use them as a topping instead.
Q3: Can I make this without baking?
A: Yes. The stovetop version is ready in 20 minutes and is just as creamy. The baked version adds a crispy top.
Bonus: Cheesecake Factory Tex Mex Egg Rolls Recipe
Q4: Can I make this gluten-free?
A: Yes. Use gluten-free egg noodles and substitute the flour with a gluten-free blend for the roux.
