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 and a velvety sauce made from evaporated milk and butter, this dish is baked to golden perfection and sure to become a family favorite.
Ingredients
- 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. 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. Stir in 4 tablespoons of salted butter until melted and the macaroni is evenly coated.
3. In a large bowl, whisk together evaporated milk, milk of choice, eggs, and garlic salt until smooth and well-combined.
4. In a separate bowl, mix together cheddar and mozzarella cheese.
5. 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, followed by ⅓ of the cheese mixture. Repeat layers two more times, ending with cheese.
6. Evenly pour the milk and egg mixture over the layered macaroni and cheese.
7. Sprinkle 1 teaspoon of paprika over the top (optional). Bake for 25–30 minutes, or until the top is golden and bubbling.
8. Remove the dish from the oven and let cool for a few minutes before serving.
9. Serve hot and enjoy the creamy, cheesy goodness.
Notes
For a richer flavor, mix in cheeses like gouda, parmesan, or pepper jack with the cheddar and mozzarella. Freshly grated cheese melts better than pre-shredded.
To make it even creamier, add a little cream cheese or sour cream to the milk mixture.
Paprika adds a mild smoky flavor and a golden finish—try smoked paprika or a dash of cayenne for extra kick.
Assemble and refrigerate unbaked up to 24 hours in advance. Let sit at room temp 15–20 minutes before baking.
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat with a splash of milk or cream to keep it creamy.