This Good Old Fashioned Mac and Cheese is the ultimate comfort food! It’s a creamy, cheesy, and incredibly satisfying dish that’s made with simple ingredients and baked to golden-brown perfection. I love how this recipe captures the classic flavors of homemade mac and cheese, with a rich and cheesy sauce and perfectly cooked macaroni. It’s a guaranteed crowd-pleaser that’s perfect for family dinners, potlucks, or any time you’re craving a taste of pure comfort.
Why You’ll Love This Mac and Cheese
- Classic Comfort Food: This recipe is a timeless classic that’s sure to bring back fond memories.
- Creamy and Cheesy: The combination of evaporated milk, milk, eggs, cheddar, and mozzarella creates an unbelievably creamy and cheesy sauce.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Baked to Perfection: Baking the mac and cheese creates a golden-brown, bubbly top and a creamy interior.
- Family Favorite: This is a dish that everyone in the family will love.
Ingredients for Good Old Fashioned Mac and Cheese
Here’s what you’ll need to make this classic dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Dry elbow macaroni (Pasta)
- Salted butter (Fat)
- Evaporated milk (Dairy)
- Milk of choice (whole, 2%, or alternative milk) (Dairy/Dairy Alternative)
- Large eggs (Binder)
- Shredded cheddar cheese (Dairy)
- Shredded mozzarella cheese (Dairy)
Seasoning
- Garlic Salt
- Paprika
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Good Old Fashioned Mac and Cheese as is, but here are a few ideas for variations:
- Different Cheeses: Use a blend of cheeses, such as Gruyere, Swiss, Monterey Jack, or pepper jack.
- Add Bacon: Stir in some cooked and crumbled bacon for added flavor and texture.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
- Add Vegetables: Toss in some cooked broccoli florets, peas, or spinach.
- Breadcrumb Topping: Sprinkle some breadcrumbs over the top before baking for a crispy topping.
How to Make Good Old Fashioned Mac and Cheese
Let me show you how easy it is to make this Good Ole Fashioned Mac and Cheese:
Boil the Pasta
- I bring a large pot of salted water to a rolling boil.
- I add the dry elbow macaroni and cook it until al dente, about 7-8 minutes.
- I drain the pasta and return it to the pot.
Coat the Pasta with Butter
- I stir in the salted butter until it’s melted and the macaroni is evenly coated. This prevents the pasta from sticking together and adds a layer of richness.
Prepare the Milk and Egg Mixture
- In a large bowl, I whisk together the evaporated milk, milk, eggs, and garlic salt until smooth and well-combined.
Prepare the Cheese
- In a separate bowl, I mix together the shredded cheddar cheese and shredded mozzarella cheese.
Layer the Macaroni and Cheese
- I preheat my oven to 375°F (190°C).
- I lightly spray a 9×13 inch baking dish with non-stick cooking spray.
- I layer ⅓ of the buttered macaroni in the dish, followed by ⅓ of the cheese mixture.
- I repeat the layers twice, finishing with a final layer of cheese on top.
Pour the Milk Mixture
- I evenly pour the milk and egg mixture over the layered macaroni and cheese, making sure the liquid seeps through all the layers.
Add Paprika and Bake
- I sprinkle paprika over the top (optional) for added flavor and color.
- I place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbling.
Let it Cool
- I remove the dish from the oven and let it cool for a few minutes before serving. This allows the mac and cheese to set slightly, making it easier to serve.
Tips and Tricks for the BEST Mac and Cheese
Here are my secrets for making this mac and cheese truly exceptional:
- Use Elbow Macaroni: Elbow macaroni is the classic choice for mac and cheese because its shape holds the sauce well.
- Salt the Pasta Water: Salting the pasta water seasons the pasta from the inside out.
- Don’t Overcook the Pasta: Cook the pasta until it’s al dente, as it will continue to cook in the oven.
- Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Let it Rest: Letting the mac and cheese rest for a few minutes after baking allows the sauce to thicken slightly.
How to Serve
This Good Old Fashioned Mac and Cheese is perfect for:
- Family Dinners: A comforting and satisfying meal for any night of the week.
- Potlucks: A guaranteed crowd-pleaser at potlucks and gatherings.
- Holidays: A classic side dish for Thanksgiving, Christmas, or Easter.
- Side Dish: Serve it alongside grilled meats, roasted chicken, or your favorite main course.
Make Ahead and Storage
You can assemble the mac and cheese (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover mac and cheese can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Good Old Fashioned Mac and Cheese
- Can I use a different type of pasta?
- Yes, you can use any type of short pasta, such as shells, rotini, or cavatappi.
- Can I make this without the eggs?
- Yes, you can.
- Can I freeze this mac and cheese?
- Yes, you can.
Enjoy this creamy, cheesy, and comforting Good Ole Fashioned Mac and Cheese! It’s a classic dish that’s sure to become a family favorite.
Print
Good Old Fashioned Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8–10 1x
- Category: Main Course
- Cuisine: American
Description
This Good Ole Fashion Mac and Cheese is a classic comfort food dish made with elbow macaroni, a creamy blend of cheddar and mozzarella cheeses, and a rich milk and egg mixture. Baked to golden perfection, it’s a guaranteed crowd-pleaser.
Ingredients
Scale
- 3 cups dry elbow macaroni
- 4 tablespoons salted butter
- 2 (12-ounce) cans evaporated milk
- 1/3 cup milk (whole milk, 2%, or a plant-based alternative)
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon paprika (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (usually about 7-8 minutes). Drain the pasta well and return it to the pot.
- Butter Pasta: Add the butter to the hot, drained pasta. Stir until the butter is melted and the macaroni is evenly coated. This helps prevent the pasta from sticking together and adds flavor.
- Prepare Milk Mixture: In a large bowl, whisk together the evaporated milk, milk, eggs, and garlic salt until smooth and well combined.
- Combine Cheeses: In a separate large bowl, combine the shredded cheddar cheese and shredded mozzarella cheese.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Layer Mac and Cheese:
- Layer 1/3 of the buttered macaroni in the prepared baking dish.
- Sprinkle 1/3 of the cheese mixture evenly over the macaroni.
- Repeat these layers twice more, ending with a layer of cheese on top.
- Pour Milk Mixture: Pour the milk and egg mixture evenly over the layered macaroni and cheese. Make sure the liquid seeps down through all the layers.
- Add Paprika (Optional): Sprinkle the paprika evenly over the top of the mac and cheese, if desired.
- Bake: Bake, uncovered, for 25-30 minutes, or until the top is golden brown and bubbly, and the cheese is melted and slightly browned.
- Cool and Serve: Remove the mac and cheese from the oven and let it cool for a few minutes before serving. This allows it to set slightly, making it easier to serve. Serve hot.
Notes
- Pasta: Elbow macaroni is the classic choice, but you can use other short pasta shapes, such as shells, rotini, or cavatappi.
- Cheese: A combination of cheddar and mozzarella provides a good balance of flavor and meltiness. You can experiment with other cheeses, such as Gruyere, Monterey Jack, or pepper jack.
- Milk: Whole milk will create the richest flavor, but you can use 2% or a plant-based milk alternative.
- Evaporated Milk: Evaporated milk adds creaminess and richness to the sauce. Do not substitute sweetened condensed milk.
- Make-Ahead: You can assemble the mac and cheese ahead of time and store it, covered, in the refrigerator until ready to bake. You may need to add a few minutes to the baking time if baking from cold.
- Serving Suggestions: This mac and cheese is a classic side dish, but it can also be served as a main course.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.