Description

This Good Ole Fashioned Mac and Cheese recipe is a rich, creamy, and cheesy dish that brings the warmth of homemade comfort food to your table. With layers of gooey cheddar and mozzarella, the combination of evaporated milk and butter creates a velvety sauce that coats each piece of macaroni perfectly. Whether served as a main course or a side, this mac and cheese is sure to become a family favorite. Simple to make, customizable, and baked to golden perfection, this dish is the ultimate in comfort food satisfaction.

Ingredients

Scale

3 cups dry elbow macaroni
4 tablespoons salted butter
2 cans (12 oz each) evaporated milk
⅓ cup milk of choice (whole, 2%, or alternative milk)
2 large eggs
¼ teaspoon garlic salt
4 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 teaspoon paprika (optional)

Instructions

1. Boil the Pasta:
Bring a large pot of salted water to a rolling boil. Add 3 cups of dry elbow macaroni and cook until al dente, about 7-8 minutes. Drain and return to the pot.

2. Coat the Pasta with Butter:
Stir in 4 tablespoons of salted butter until melted and the macaroni is evenly coated. This prevents the pasta from sticking and adds a layer of richness.

3. Prepare the Milk and Egg Mixture:
In a large bowl, whisk together 2 cans of evaporated milk, ⅓ cup of milk, 2 large eggs, and ¼ teaspoon garlic salt until smooth and well-combined.

4. Prepare the Cheese:
In a separate bowl, mix together 4 cups of shredded cheddar cheese and 2 cups of shredded mozzarella cheese.

5. Layer the Macaroni and Cheese:
Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with non-stick spray. Layer ⅓ of the buttered macaroni in the dish, followed by ⅓ of the cheese mixture. Repeat the layers twice, finishing with a final layer of cheese on top.

6. Pour the Milk Mixture:
Evenly pour the milk and egg mixture over the layered macaroni and cheese, making sure the liquid seeps through all the layers.

7. Add Paprika and Bake:
Sprinkle 1 teaspoon of paprika over the top (optional) for added flavor and color. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbling.

8. Let it Cool:
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.

9. Serve and Enjoy:
Serve hot and enjoy the creamy, cheesy goodness with your family and friends.

Notes

Choosing Cheese: For a richer flavor, feel free to mix other cheeses like gouda, parmesan, or pepper jack along with the cheddar and mozzarella. Freshly grated cheese will melt better than pre-shredded varieties.
Texture: For a creamier mac and cheese, you can add a little cream cheese or sour cream to the milk mixture. This will give the dish a silkier texture.
Paprika: Paprika is optional but adds a subtle smoky flavor and a beautiful golden finish to the dish. You can also experiment with smoked paprika or cayenne for a slight kick.
Make-Ahead Tip: Assemble the mac and cheese and refrigerate it (unbaked) for up to 24 hours. When ready to bake, bring it to room temperature for 15-20 minutes and bake as directed.
Leftovers: Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk or cream and heat in the oven or microwave to maintain creaminess.