Description
This Good Old Fashioned Mac and Cheese recipe offers a classic, comforting dinner favorite made with elbow macaroni, a creamy mixture of evaporated and regular milk, eggs, and a blend of cheddar and mozzarella cheeses. Baked until golden and bubbly with a touch of paprika, it delivers a rich, cheesy texture and nostalgic flavor that serves 8 generously.
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 shredded cheddar cheese
- 2 cups shredded mozzarella cheese
Seasonings
- 1/4 teaspoon garlic salt
- 1 teaspoon paprika
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain well and return to pot.
- Mix with butter: While still warm, stir in the 4 tablespoons of salted butter until fully melted and incorporated with the macaroni, ensuring each piece is lightly coated.
- Prepare the milk and egg mixture: In a medium bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until smooth and well combined. This mixture will create the creamy sauce once baked.
- Combine macaroni and cheese: In a large baking pan, layer the macaroni evenly. Next, sprinkle both the shredded cheddar and mozzarella cheeses evenly over the macaroni.
- Pour sauce and season: Pour the milk and egg mixture over the macaroni and cheese layers, making sure to cover evenly. Then, sprinkle the paprika on top for color and subtle smoky flavor.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled casserole for 30-35 minutes until the top is golden brown, bubbly, and the cheese has melted completely.
- Rest and serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly and enhance the flavors.
Notes
- For a sharper flavor, substitute some of the cheddar cheese with aged cheddar or add a pinch of cayenne for heat.
- Use whole milk or 2% milk if you prefer a richer sauce rather than skim milk.
- Make sure not to overcook the macaroni in boiling water, as it will continue cooking in the oven.
- This dish can be prepared a day ahead and refrigerated; just add a few extra minutes to bake time if baking from cold.
- Leftovers reheat well in the oven or microwave, but may need a splash of milk to refresh creaminess if dry.
