This Good Ole Fashion Mac and Cheese is the ultimate comfort food, featuring creamy macaroni coated in a rich, cheesy sauce. Perfect for family gatherings or as a satisfying main dish, it’s a timeless favorite!
INGREDIENTS
- Elbow macaroni: 3 cups, dry; cooked al dente and serves as the base of the dish.
- Salted butter: 4 tablespoons, adds richness to the macaroni.
- Evaporated milk: 2 cans (12 oz each), brings a creamy texture and flavor.
- Milk (any type): 1/3 cup, helps thin the cheese sauce slightly.
- Large eggs: 2, binds the ingredients for a custard-like consistency.
- Garlic salt: 1/4 teaspoon, for seasoning.
- Shredded cheddar cheese: 4 cups, gives a classic cheesy flavor.
- Shredded mozzarella cheese: 2 cups, adds creaminess and a melty texture.
- Paprika: 1 teaspoon, sprinkled on top for flavor and color.
INSTRUCTIONS
- Step 1: Cook the Macaroni
- Boil the macaroni in salted water until al dente, following package instructions. Drain and return to the pot.
- Step 2: Add the Butter
- Add the salted butter to the hot macaroni and stir until melted. Set aside to cool slightly.
- Step 3: Prepare the Milk Mixture
- In a large bowl, whisk together the evaporated milk, milk, eggs, and garlic salt until well combined.
- Step 4: Combine the Cheeses
- In a separate bowl, mix the shredded cheddar and mozzarella cheeses together.
- Step 5: Preheat the Oven
- Preheat the oven to 375°F (190°C) and lightly coat a 9x13 inch baking dish with cooking spray.
- Step 6: Layer the Mac and Cheese
- Spread 1/3 of the macaroni in the baking dish, followed by 1/3 of the cheese mixture. Repeat the layering process until all macaroni and cheese are used.
- Step 7: Add the Milk Mixture and Paprika
- Pour the milk mixture evenly over the layered macaroni and cheese, then sprinkle paprika on top.
- Step 8: Bake
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, the top is golden, and the dish is bubbling.
Serving and Storage Tips
- Serve this mac and cheese hot from the oven for the best creamy texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- To freeze, allow the mac and cheese to cool completely, then store in a freezer-safe container for up to 2 months. Thaw and reheat as desired.
Helpful Notes
- For added flavor, try mixing in a pinch of mustard powder or a dash of hot sauce into the milk mixture.
- Experiment with different cheese blends, such as Gruyère or Monterey Jack, for a unique twist.
- If you prefer a crunchy topping, sprinkle breadcrumbs on top before baking.
Tips from Well-known Chefs
- Chef Ina Garten recommends using freshly grated cheese for the best melting quality and flavor.
- Chef Gordon Ramsay suggests adding a dash of nutmeg to the sauce for a subtle warmth that enhances the cheese.
- Chef Julia Child advises baking mac and cheese until the top forms a golden crust for a delightful texture contrast.