Mac and cheese is the epitome of comfort food, offering a rich, creamy, and cheesy experience in every bite. This recipe features layers of gooey cheddar and mozzarella, combined with evaporated milk and butter to create an irresistibly velvety sauce. Whether served as a main course or a side dish, this homemade version is bound to become a family favorite.
Ingredients and Their Roles
Elbow Macaroni (3 cups)
Elbow macaroni is the traditional pasta choice due to its small, curved shape, which captures the creamy sauce in every bite. Cooking the pasta al dente (firm to the bite) ensures it maintains its structure when baked.
Salted Butter (4 tablespoons)
Butter enhances the richness and silkiness of the dish while preventing the pasta from sticking together.
Evaporated Milk (2 cans, 12 oz each)
Evaporated milk creates a thick and creamy texture, adding depth to the sauce without making it watery.
Milk of Choice (⅓ cup)
A splash of whole milk, 2%, or an alternative milk lightens the sauce, ensuring a smooth consistency.
Eggs (2 large)
Eggs help bind the ingredients, giving the mac and cheese a creamy, custard-like texture when baked.
Garlic Salt (¼ teaspoon)
Garlic salt adds a subtle savory note without overpowering the cheese flavors.
Cheddar Cheese (4 cups, shredded)
Cheddar provides a sharp, tangy taste that defines classic mac and cheese.
Mozzarella Cheese (2 cups, shredded)
Mozzarella enhances the dish with its stretchy, melty texture, balancing the boldness of the cheddar.
Paprika (1 teaspoon, optional)
Paprika adds a hint of smokiness and a golden-brown finish to the baked dish.
Choosing the Right Cheese Blend
For the best results, use a mix of sharp cheddar and mozzarella for flavor and meltability. Freshly shredded cheese is preferable, as pre-shredded varieties often contain anti-caking agents that affect texture.
Other cheeses to consider:
- Gouda: Adds a smoky, slightly sweet taste.
- Parmesan: Enhances umami depth and saltiness.
- Pepper Jack: Introduces a spicy kick.
Experiment with different combinations for a personalized touch!
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente (7-8 minutes). Drain and return to the pot.
2. Coat with Butter
Stir in the butter until fully melted and evenly coats the pasta.
3. Whisk the Milk and Egg Mixture
In a bowl, whisk together evaporated milk, regular milk, eggs, and garlic salt until smooth.
4. Layer the Macaroni and Cheese
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Layer ⅓ of the pasta, followed by ⅓ of the cheese. Repeat twice, finishing with cheese on top.
5. Pour the Milk Mixture
Slowly pour the milk mixture over the macaroni layers, ensuring even distribution.
6. Sprinkle Paprika & Bake
Sprinkle paprika over the top (optional). Bake for 25-30 minutes, until golden and bubbling.
7. Let it Set
Allow the dish to rest for 5 minutes before serving for the best texture.
Tips for Perfect Baked Mac and Cheese
✔ Preheat the oven properly for even cooking. ✔ Rotate the dish halfway through baking to prevent uneven browning. ✔ Cover with foil if you prefer a softer top layer. ✔ Avoid overbaking to keep the dish creamy. ✔ Reheat with a splash of milk to restore creaminess.
Creative Variations
- Bacon Mac and Cheese: Stir in crispy bacon for a smoky crunch.
- Spicy Mac and Cheese: Add diced jalapeños or substitute pepper jack cheese.
- Three-Cheese Mac and Cheese: Try a blend of cheddar, gouda, and parmesan.
- Vegan Mac and Cheese: Use plant-based milk, vegan butter, and nutritional yeast for a dairy-free version.
Serving Suggestions
Pair mac and cheese with:
- Grilled chicken or BBQ ribs for a hearty meal.
- A fresh green salad to balance the richness.
- Roasted vegetables like Brussels sprouts or asparagus.
- A side of warm garlic bread for extra indulgence.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months.
- Reheat: Bake at 350°F (175°C) for 20-25 minutes, covered with foil.
Frequently Asked Questions (FAQs)
❓ Can I use a different type of pasta? Yes! Try shells, penne, or cavatappi for a unique twist.
❓ How do I prevent dry mac and cheese? Use enough liquid (evaporated milk + regular milk) and avoid overbaking.
❓ Can I make it ahead of time? Yes! Assemble and refrigerate for up to 24 hours before baking.
❓ What’s the best way to reheat it? Reheat in the oven at 350°F (175°C) with a splash of milk to maintain creaminess.
❓ Can I freeze mac and cheese? Yes! Cool completely, store in an airtight container, and freeze for up to 3 months.
Why This Recipe Stands Out
This homemade mac and cheese delivers a perfect balance of creamy, cheesy, and comforting flavors. The combination of cheddar and mozzarella ensures a luscious texture, while evaporated milk guarantees a rich sauce. Whether you’re meal prepping or serving at a gathering, this timeless recipe is sure to please!
Give it a try and taste the homemade difference!
Good Ole Fashioned Mac and Cheese
★★★★★ 5 from 2 reviews
Ingredients
Scale: 1x | 2x | 3x
- 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
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add elbow macaroni and cook until al dente (7-8 minutes).
- Drain and return to the pot.
- Coat the Pasta with Butter:
- Stir in salted butter until melted and evenly coats the pasta.
- Prepare the Milk and Egg Mixture:
- In a bowl, whisk together evaporated milk, milk of choice, eggs, and garlic salt until smooth.
- Prepare the Cheese:
- In a separate bowl, mix cheddar and mozzarella cheese.
- Layer the Macaroni and Cheese:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Layer ⅓ of the buttered macaroni, then ⅓ of the cheese mixture. Repeat twice, finishing with cheese on top.
- Pour the Milk Mixture:
- Evenly pour the milk and egg mixture over the macaroni and cheese.
- Add Paprika and Bake:
- Sprinkle paprika on top (optional).
- Bake for 25-30 minutes until golden and bubbly.
- Let it Cool & Serve:
- Let sit for a few minutes before serving. Enjoy!