Mac and cheese has long been a beloved comfort food, cherished for its creamy, cheesy goodness that warms the soul. This simple yet satisfying dish blends tender pasta with a rich, melted cheese sauce to create a favorite enjoyed by kids and adults alike. Whether served at holiday dinners, potlucks, or cozy weeknight meals, mac and cheese never fails to deliver that nostalgic, heartwarming appeal.
While store-bought boxed versions are convenient, nothing compares to the rich flavor and creamy texture of homemade mac and cheese. Making it from scratch gives you full control over the ingredients and allows you to customize the flavors to your liking. In this recipe, we combine sharp cheddar and mozzarella cheeses to create a silky, stretchy sauce that clings perfectly to every piece of pasta—offering an indulgent, cheesy experience that’s hard to resist.
Key Ingredients and Their Roles
Elbow Macaroni (3 cups):
Elbow macaroni’s classic curved shape is ideal for mac and cheese, capturing every bit of the luscious sauce. Cooking the pasta to al dente (firm to the bite) ensures it holds up well through baking, preventing a mushy result.
Salted Butter (4 tablespoons):
Butter adds richness and helps coat the pasta, keeping it from sticking and enhancing the overall creaminess of the dish.
Evaporated Milk (2 cans, 12 oz each):
Evaporated milk thickens the sauce and intensifies the flavor without watering it down, lending a smooth, velvety texture.
Milk of Choice (⅓ cup):
Adding a bit of regular milk balances the richness and helps blend the eggs into the sauce.
Eggs (2 large):
Eggs act as a binder, creating a custard-like texture that sets the mac and cheese as it bakes.
Garlic Salt (¼ teaspoon):
A subtle seasoning that enhances the cheese flavor without overpowering the dish.
Cheddar Cheese (4 cups shredded):
Sharp cheddar brings the signature tangy, bold flavor and melts beautifully for that gooey, cheesy bite.
Mozzarella Cheese (2 cups shredded):
Mozzarella adds a creamy mildness and stretch, balancing cheddar’s sharpness and making the dish irresistibly gooey.
Paprika (1 teaspoon):
Paprika gives the top a warm color and a hint of smoky flavor, making the baked mac and cheese visually appealing.
Choosing Your Cheeses
Cheese is the heart of any mac and cheese recipe. Freshly shredded cheese melts more smoothly and avoids the clumping that pre-shredded cheeses can cause. Combining sharp cheddar and mozzarella strikes the perfect balance between bold flavor and stretchy creaminess. You can also experiment with other cheeses like gouda, parmesan, or pepper jack for added complexity and unique flavors.
Step-by-Step Instructions
1. Boil the Pasta:
Bring a large pot of salted water to a boil and cook the elbow macaroni for 7-8 minutes until al dente. Drain immediately and return to the pot.
2. Stir in Butter:
While the pasta is still hot, mix in the butter until evenly coated. This keeps the pasta rich and prevents sticking.
3. Whisk Milk and Eggs:
In a large bowl, whisk together evaporated milk, regular milk, eggs, and garlic salt until smooth.
4. Layer Pasta and Cheese:
In a greased 9×13-inch baking dish, layer one-third of the buttered pasta, then sprinkle one-third of the cheese mix. Repeat two more times, ending with a cheese layer on top.
5. Pour Milk Mixture:
Slowly pour the milk and egg mixture over the layered pasta and cheese, letting it soak in evenly.
6. Add Paprika and Bake:
Sprinkle paprika on top, then bake at 375°F (190°C) for 25-30 minutes until golden and bubbling. Let cool for a few minutes before serving.
Tips for Perfect Mac and Cheese
- Preheat your oven to ensure even cooking.
- Rotate the dish halfway to prevent uneven baking.
- Allow the dish to rest before serving so it sets nicely.
- Use foil to cover if the top browns too quickly or if you prefer a softer crust.
Delicious Variations
- Bacon Mac and Cheese: Add crispy bacon bits for a smoky, savory boost.
- Spicy Mac and Cheese: Mix in jalapeños or pepper jack cheese for heat.
- Three-Cheese Mac and Cheese: Combine cheddar, gouda, and parmesan for rich complexity.
- Vegan Mac and Cheese: Use plant-based milks, vegan butter, and nutritional yeast for a dairy-free version.
Serving Suggestions
Serve mac and cheese as a hearty main dish, perhaps with added chicken or veggies, or as a classic side alongside barbecue, roasted meats, or a crisp salad. It pairs perfectly with garlic bread, roasted vegetables, or even tomato soup for a comforting meal.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Mac and cheese also freezes well for up to 3 months—just thaw overnight and reheat covered with a splash of milk to keep it creamy.
Homemade Baked Mac and Cheese
Ingredients:
- 3 cups dry elbow macaroni
- 4 tbsp salted butter
- 2 (12 oz) cans evaporated milk
- ⅓ cup milk (any kind)
- 2 large eggs
- ¼ tsp garlic salt
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 tsp paprika (optional, for topping)
- Salt (for boiling water)
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil (use about 4-6 quarts of water and 1 tbsp salt). Add the elbow macaroni and cook for 7-8 minutes until al dente. Drain and return to the pot. - Coat Pasta with Butter:
While the pasta is still hot, stir in the 4 tablespoons of salted butter until fully melted and the pasta is coated. - Mix Milk and Eggs:
In a large bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until smooth. - Layer Pasta and Cheese:
Grease a 9×13-inch baking dish. Spread one-third of the buttered pasta in the dish. Sprinkle one-third of the combined cheddar and mozzarella cheese evenly over the pasta. Repeat layering two more times, ending with cheese on top. - Pour Milk Mixture:
Slowly pour the milk and egg mixture evenly over the layered pasta and cheese. - Add Paprika and Bake:
Sprinkle paprika evenly over the top (optional). Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the top is golden, bubbling, and slightly crispy. - Rest and Serve:
Let the mac and cheese cool for 5 minutes before serving.