Description
This Good Old Fashioned Mac and Cheese recipe delivers a creamy, cheesy comfort food classic. Made with a blend of cheddar and mozzarella cheeses, evaporated milk, and a touch of garlic salt and paprika, this baked mac and cheese is rich and satisfying. Perfect for family dinners or potlucks, it yields 8 generous servings with a golden, bubbly crust.
Ingredients
Scale
Pasta
- 3 cups dry elbow macaroni
Dairy & Eggs
- 4 tablespoons salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of choice
- 2 large eggs
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
Seasoning
- 1/4 teaspoon garlic salt
- 1 teaspoon paprika
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook until al dente, approximately 7-8 minutes. Drain thoroughly and return the pasta to the pot. Stir in the salted butter until melted and evenly coated over the macaroni.
- Prepare the milk and egg mixture: In a medium bowl, whisk together the evaporated milk, milk of choice, eggs, and garlic salt until fully combined and smooth. This mixture will provide the creamy custard base for the mac and cheese.
- Assemble the dish: Preheat your oven to 350°F (175°C). In a greased baking pan, layer half of the macaroni, followed by half of the shredded cheddar and mozzarella cheese. Repeat the layering with the remaining macaroni and cheeses. Pour the prepared milk and egg mixture evenly over the top layers.
- Add the finishing touch and bake: Sprinkle the paprika evenly over the assembled dish to add color and a subtle smoky flavor. Place the pan in the preheated oven and bake for 35-40 minutes, or until the mac and cheese is golden brown and bubbly around the edges.
- Serve: Remove from the oven and let it cool for 5-10 minutes before serving. This resting time allows the custard to set, making it easier to serve hearty portions.
Notes
- For a richer flavor, use whole milk or cream instead of the milk of choice.
- You can substitute the cheddar and mozzarella with other cheeses like Gruyere or Monterey Jack for a different taste.
- Be careful not to overcook the pasta during boiling, as it will continue cooking in the oven.
- To add a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
