Mac and cheese has earned its place as a beloved classic, offering warmth and satisfaction to families worldwide. Combining tender pasta with rich, creamy cheese, it’s a dish that delights both kids and adults. Perfect for holiday feasts, potlucks, or cozy weeknight dinners, it’s hard to beat the nostalgic charm of this comfort food. While store-bought versions are convenient, there’s nothing quite like the indulgent flavor of homemade mac and cheese.

Why Make Mac and Cheese from Scratch?

Homemade mac and cheese delivers a richer, more decadent experience compared to boxed varieties. When made from scratch, you control the quality of ingredients and the flavor profile, from choosing the perfect cheese to adjusting the creaminess. This recipe blends sharp cheddar and mozzarella for a velvety sauce that coats each bite of al dente pasta, creating the ultimate cheesy dish. Craving something comforting yet satisfying? This recipe is for you.

Table of Contents

Ingredient Breakdown

Dry Elbow Macaroni (3 cups):
The classic choice for mac and cheese, elbow macaroni’s shape holds the creamy sauce perfectly. Cook it al dente to maintain texture during baking.
Salted Butter (4 tablespoons):
Butter adds richness and prevents pasta from sticking together, laying the foundation for a silky sauce.
Evaporated Milk (2 cans, 12 oz each):
This thick, flavorful milk creates a creamy base without watering down the dish.
Milk (⅓ cup):
A splash of regular or plant-based milk lightens the sauce and blends seamlessly with the eggs.
Eggs (2 large):
Eggs help bind the dish, creating a custard-like texture when baked.
Garlic Salt (¼ teaspoon):
A subtle seasoning that enhances the dish without overpowering the cheese.
Shredded Cheddar Cheese (4 cups):
Sharp cheddar delivers bold flavor and smooth melting for that signature cheesy goodness.
Shredded Mozzarella Cheese (2 cups):
Mozzarella’s creamy, stretchy texture complements the cheddar, making the dish rich and indulgent.
Paprika (1 teaspoon):
Adds a hint of smoky warmth and a golden finish to the baked top layer.

Step-by-Step Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7–8 minutes, until al dente. Drain and return to the pot.
Coat with Butter:
While hot, stir in butter until the pasta is evenly coated. This prevents sticking and enhances flavor.
Prepare the Milk Mixture:
In a bowl, whisk together evaporated milk, regular milk, eggs, and garlic salt. Ensure a smooth, lump-free mixture.
Layer the Cheese and Pasta:
In a greased 9×13-inch baking dish, layer buttered pasta and cheese. Alternate layers of pasta with a blend of cheddar and mozzarella, finishing with a generous layer of cheese on top.
Add the Milk Mixture:
Pour the milk mixture evenly over the dish, ensuring it seeps into every layer.
Top with Paprika and Bake:
Sprinkle paprika over the top and bake at 375°F for 25–30 minutes, until bubbling and golden. Let it cool for 5 minutes before serving.

Pro Tips for Perfect Mac and Cheese

Preheat Properly: Ensure the oven is fully preheated for even baking.
Prevent Dryness: Avoid overbaking, and consider adding a splash of milk when reheating leftovers.
Customize the Cheese: Experiment with gouda, parmesan, or pepper jack for unique flavors.
Make Ahead: Assemble the dish up to a day in advance and bake when ready.

Delicious Variations

Bacon Mac and Cheese: Add crispy, crumbled bacon for smoky flavor and texture.
Spicy Kick: Stir in diced jalapeños or cayenne pepper for heat.
Three-Cheese Delight: Blend cheddar, gouda, and parmesan for a gourmet twist.
Vegan Version: Swap in dairy-free alternatives and nutritional yeast for a plant-based dish.

Serving Suggestions

Main Dish: Pair with a simple green salad or roasted vegetables for a balanced meal.
Side Dish: Serve alongside barbecue, grilled chicken, or pulled pork for a hearty spread.
Comfort Pairing: Enjoy with garlic bread, tomato soup, or roasted Brussels sprouts.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Thaw overnight and bake until heated through.
Reheat: Add a splash of milk and bake at 350°F for creamy, refreshed mac and cheese.

Why This Recipe Shines

This homemade mac and cheese recipe stands out for its creamy texture, rich flavor, and simple preparation. With a perfect blend of sharp cheddar and mozzarella, every bite is indulgent and satisfying. Whether you’re making it for a family dinner, a potluck, or meal prep, this dish is sure to become a household favorite. Give it a try, and taste the homemade difference!

Homemade Mac and Cheese: The Ultimate Comfort Food

Recipe by snackonmeat

Servings

servings

Indulge in the ultimate comfort food with this Classic Baked Mac and Cheese! Featuring a creamy, velvety sauce made with layers of sharp cheddar and stretchy mozzarella, this dish is baked to golden perfection. With the rich flavor of evaporated milk and the buttery goodness coating every bite, it’s the perfect choice for a cozy family meal or a crowd-pleasing side dish. Easy to customize and always a hit, this recipe is destined to become a favorite in your home.

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 dairy-free alternative)
2 large eggs
¼ teaspoon garlic salt
4 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 teaspoon paprika (optional)

Directions

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (7-8 minutes). Drain and return to the pot.
While the pasta is hot, stir in the butter until melted and the macaroni is fully coated. This adds a rich flavor and keeps the pasta from sticking together.
Mix the Liquid Base
In a bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until smooth. This mixture creates a creamy, custard-like texture as it bakes.
In another bowl, combine the shredded cheddar and mozzarella cheeses.
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray.
Spread ⅓ of the pasta in an even layer.
Sprinkle ⅓ of the cheese mixture on top.
Repeat this process for two more layers, ending with a generous topping of cheese.
Add the Milk Mixture
Slowly pour the milk and egg mixture over the layered pasta, ensuring it soaks through all the layers.
Bake to Perfection
Sprinkle the paprika (if using) evenly over the top. Bake uncovered for 25-30 minutes, or until the cheese is golden, bubbling, and slightly crisp around the edges.
Let the dish cool for 5-10 minutes before serving. This allows the mac and cheese to set and makes it easier to slice and serve.

Notes

Cheese Options: Customize with additional cheeses like gouda, parmesan, or pepper jack for extra flavor. Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Creamy Add-Ons: For a richer dish, mix in a few spoonfuls of cream cheese or sour cream to the milk mixture.
Paprika: Optional, but adds a hint of smoky warmth and a gorgeous golden finish. For a kick, try smoked paprika or cayenne pepper.
Make Ahead: Assemble the dish up to 24 hours in advance and store (unbaked) in the fridge. Bring to room temperature before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk in the oven or microwave to keep it creamy.