Description

This classic Good Old Fashioned Mac and Cheese recipe delivers a creamy, cheesy comfort food favorite that serves 8. Featuring a blend of sharp cheddar and mozzarella cheeses, tender elbow macaroni, and a rich custard made with evaporated milk and eggs, this baked mac and cheese is golden on top and wonderfully gooey inside. Perfect for family dinners or gatherings, it balances velvety texture with a nostalgic, homey flavor.

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

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Instructions

Boil Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, usually about 7-8 minutes. Drain well and immediately mix the hot pasta with the salted butter until fully coated.
Prepare Milk Mixture: In a separate bowl, whisk together the evaporated milk, 1/3 cup of your choice of milk, the eggs, and garlic salt until smooth and well combined. This custard mixture will help bind and enrich the mac and cheese.
Assemble the Dish: Grease a baking pan and layer half of the macaroni mixture evenly on the bottom. Sprinkle half of the shredded cheddar and mozzarella cheeses over the pasta. Repeat with the remaining macaroni and cheeses to create layers.
Pour Milk Mixture and Sprinkle Paprika: Slowly pour the prepared milk and egg custard evenly over the layered macaroni and cheese, ensuring it seeps through the layers. Then, sprinkle the top with the paprika for a pop of color and subtle smoky flavor.
Bake: Preheat your oven to 350°F (175°C). Place the baking pan in the oven and bake uncovered for approximately 30-35 minutes, or until the top is golden brown and bubbly, and the custard is set.
Cool and Serve: Remove from the oven and allow the mac and cheese to cool for 5-10 minutes before serving. This resting time helps the cheese set slightly for easier slicing and serving.

Notes

For a crispier topping, broil for 2-3 minutes at the end of baking, watching carefully to prevent burning.
You can substitute part or all of the cheddar with other cheeses like Gruyère or Monterey Jack for a different flavor profile.
Use whole milk instead of evaporated milk for a lighter texture, but evaporated milk adds richness and creaminess.
Season further with black pepper or mustard powder for a slight tang and spice.
Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.