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.