Easy Egg Noodles Mac and Cheese

I was well into my thirties before I realized that mac and cheese didn’t have to come from a box with that bright orange powder. Growing up, that’s all we knew. My mom would boil those little elbow noodles and stir in the cheese packet, and we thought it was pretty good.

But then I discovered you could make it with egg noodles instead. The wider, flatter noodles hold onto that creamy cheese sauce so much better than those tiny elbows ever did. Plus, when you make it from scratch, you actually know what’s going into it—real cheese, real milk, none of those mysterious ingredients you can’t pronounce.

What Kind of Egg Noodles Should I Use?

Wide egg noodles are definitely the way to go for this mac and cheese recipe, and you’ll find them in the pasta aisle of most grocery stores. The wider shape helps hold onto all that creamy cheese sauce better than thin noodles would. You can use fresh egg noodles if you can find them, but the dried ones work just as well and are much easier to find. Don’t worry if you can only find medium-width egg noodles – they’ll still taste great, just maybe not hold quite as much of that cheesy goodness in each bite.

Options for Substitutions

This creamy mac and cheese is pretty forgiving when it comes to swapping ingredients:

• Wide egg noodles: You can use any pasta shape you like – elbow macaroni, penne, or even shells work great. Just cook according to package directions and you’re good to go.
• Cottage cheese: Not a fan of cottage cheese? Try ricotta cheese instead for a similar creamy texture, or skip it entirely and add an extra ½ cup of shredded cheese.
• Half-and-half: Heavy cream makes it richer, while whole milk works if you want something lighter. You can even use evaporated milk for extra creaminess.
• Condensed cheddar cheese soup: If you don’t have this on hand, make a quick cheese sauce by melting 2 tablespoons butter, whisking in 2 tablespoons flour, then gradually adding 1 cup milk and 1 cup shredded cheese.
• Crushed salad croutons: Panko breadcrumbs, crushed crackers like Ritz, or even crushed cornflakes make great crunchy toppings. Mix with a little melted butter before sprinkling on top.
• Cheddar cheese: Feel free to mix and match cheeses – try Monterey Jack, Colby, or Gruyere for different flavors. Just keep the total amount of cheese the same.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with egg noodle mac and cheese is overcooking the noodles during the initial boiling – cook them just until al dente since they’ll continue cooking in the oven and mushy noodles will ruin the whole dish.

Another common error is not letting the cream cheese come to room temperature before mixing, which leads to lumpy, uneven sauce that never gets smooth no matter how much you stir.

Make sure to reserve some pasta water before draining, as adding a splash helps bind the cheese mixture and creates that creamy consistency you’re after.

Finally, don’t skip the resting period after baking – let it sit for about 10 minutes so the sauce can thicken up properly, and always add those crushed croutons during the last 10-15 minutes of baking to keep them crispy instead of soggy.

What to Serve With Egg Noodle Mac and Cheese?

This rich and creamy mac and cheese is perfect alongside some simple grilled chicken or baked pork chops to balance out all that cheesy goodness. A fresh side salad with crisp lettuce, cherry tomatoes, and a light vinaigrette helps cut through the richness and adds some color to your plate. If you want to keep things cozy, steamed broccoli or green beans work great too – the kids might even eat their veggies when there’s mac and cheese involved! For a complete comfort food meal, add some garlic bread or dinner rolls for extra carbs that everyone will love.

Storage Instructions

Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The egg noodles hold their texture nicely, and all that cheese goodness just gets more flavorful as it sits. I actually think it tastes even better the next day!

Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. Just know that the texture might be a little different when you thaw it out – the cream cheese and half-and-half can sometimes separate a bit, but it still tastes great.

Warm Up: To reheat, I like to add a splash of milk or half-and-half to bring back that creamy texture. Heat it gently in the microwave, stirring every 30 seconds, or warm it on the stovetop over low heat. If you want that crunchy topping back, just sprinkle on some fresh crushed croutons after heating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 120-140 g
• Fat: 170-200 g
• Carbohydrates: 350-400 g

Ingredients

For the pasta and cheese base:

• 1 package (16 oz) wide egg noodles (cook until al dente, about 6-7 minutes)
• 2 cups cottage cheese (I use Good Culture for creamier texture)

For the creamy cheese sauce:

• 1 package (8 oz) cream cheese, cut into cubes (softened for easier blending)
• 2 tbsp butter
• 1 cup half-and-half (or heavy cream for extra richness)
• Seasoned salt and black pepper, to taste
• 1 cup shredded cheddar cheese (freshly shredded gives better melting)
• 1 can condensed cheddar cheese soup

For the casserole topping:

• 1/2 cup grated parmesan cheese (I prefer Stella Shredded Parmesan)
• 3/4 cup crushed salad croutons (for added crunch and texture)

Step 1: Prepare the Dish and Start Cooking the Noodles

• 1 package wide egg noodles

Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray.

While the oven heats, bring a large pot of salted water to a boil and add the egg noodles.

Cook them until al dente (about 6-7 minutes), stirring occasionally to prevent sticking.

You want them tender but still with a slight firmness since they’ll continue cooking in the oven.

Drain the noodles in a colander and set aside.

Step 2: Build the Creamy Cheese Sauce

• 2 tbsp butter
• 1 package cream cheese, cut into cubes
• 1 can condensed cheddar cheese soup
• 1 cup half-and-half
• 1 cup shredded cheddar cheese
• Seasoned salt and black pepper, to taste

While the noodles cook, prepare the sauce base.

In a medium saucepan over medium heat, melt the butter, then add the cream cheese cubes and the condensed cheddar soup.

Stir constantly as these melt together—this usually takes about 2-3 minutes.

Pour in the half-and-half and add the shredded cheddar cheese, stirring until everything is smooth and well combined.

I find that using freshly shredded cheese rather than pre-shredded helps create a silkier sauce that won’t have any graininess.

Season generously with seasoned salt and black pepper to taste, adjusting as needed since the cream cheese and soup are already somewhat salty.

Step 3: Combine Noodles with Cottage Cheese Base

• cooked egg noodles from Step 1
• 2 cups cottage cheese

In a large bowl, gently fold together the drained noodles from Step 1 with the cottage cheese until the noodles are evenly coated.

I prefer Good Culture cottage cheese because it’s creamier and creates a smoother texture throughout the dish.

Transfer this mixture into your prepared baking dish, spreading it into an even layer.

Step 4: Combine Sauce with Noodle Mixture and Assemble for Baking

• noodle and cottage cheese mixture from Step 3
• cheese sauce from Step 2

Pour the warm cheese sauce from Step 2 over the noodle and cottage cheese mixture in the baking dish.

Using a spatula or large spoon, gently fold everything together, making sure the sauce is evenly distributed and all the noodles are well coated.

Don’t overmix—just combine until you don’t see dry spots of noodles.

Step 5: Top and Bake Until Bubbly

• 1/2 cup grated parmesan cheese
• 3/4 cup crushed salad croutons

Combine the grated parmesan cheese and crushed salad croutons in a small bowl, then sprinkle this mixture evenly over the top of the mac and cheese.

The croutons add wonderful crunch and texture contrast to the creamy dish.

Bake in the preheated 350°F oven for 15-20 minutes, until the edges are bubbling and the top is lightly golden.

The dish is done when you see bubbles breaking through the surface around the edges.