Good Ole Fashion Mac and Cheese (Print version)
Tender elbow macaroni layered with cheddar, mozzarella, and a rich evaporated milk custard, then baked until creamy and golden.
# Ingredients:
For the pasta
01 -
3 cups (about 12 oz or 340 g) dry elbow macaroni
02 -
1 tablespoon kosher salt, for the pasta water
03 -
4 tablespoons (56 g) salted butter
04 -
Cooking spray or extra butter, for the baking dish
For the cheese custard
05 -
2 cans (12 oz each or 354 ml each) evaporated milk
06 -
1/3 cup (80 ml) whole milk
07 -
2 large eggs
08 -
1/4 teaspoon garlic salt
09 -
1/4 teaspoon black pepper
10 -
4 cups (450 g) freshly shredded cheddar cheese
11 -
2 cups (225 g) freshly shredded mozzarella cheese
12 -
1 teaspoon paprika
# Instructions:
01 -
Heat the oven to 375°F (190°C). Boil the macaroni in well-salted water until al dente, usually 1 minute less than the package says. Drain well.
02 -
Return the hot macaroni to the pot. Add the salted butter and stir until melted and evenly coating the pasta.
03 -
In a large bowl, whisk the evaporated milk, whole milk, eggs, garlic salt, and black pepper until smooth.
04 -
In a separate bowl, toss the shredded cheddar and mozzarella together so the two cheeses are evenly mixed.
05 -
Grease a 9x13 inch baking dish. Add one-third of the macaroni, then one-third of the cheese mixture. Repeat the layers until all the macaroni and cheese are used.
06 -
Pour the milk mixture slowly and evenly over the layered macaroni. Tilt the dish gently if needed so the liquid reaches the corners. Sprinkle paprika over the top.
07 -
Bake uncovered for 25-30 minutes, until the edges bubble and the top is golden. Rest for 8-10 minutes before serving.
# Good to know:
01 -
Best served hot after a short rest so the creamy layers settle.
02 -
Use freshly shredded cheese for the smoothest melt.
03 -
Makes one 9x13 inch baking dish.