Name: Good Old Fashioned Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups dry elbow macaroni; 4 Tbsp salted butter (room temperature or softened); 2 cans evaporated milk (stirred (370 mL/12 oz each)); 1/3 cup milk of choice (whole or 2% recommended); 2 large eggs (room temperature, lightly beaten); 1/4 tsp garlic salt (or to taste); 4 cups cheddar cheese, shredded (sharp cheddar preferred); 2 cups mozzarella cheese, shredded (low-moisture or whole-milk); 1 tsp paprika (for sprinkling on top)

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Creamy, comforting, and impossibly cheesy — this Good Old Fashioned Mac and Cheese is the kind of dish that hugs you from the inside. It’s rich, homey, and perfectly golden on top, the kind of recipe that makes weeknights feel special and potlucks disappear in minutes. Fun fact: baked mac and cheese has roots in early American cookbooks but also mirrors European casseroles, so every bite is a little culinary history.

This recipe stands out because it’s simple, fast to assemble, and family-friendly — the kind of meal kids ask for and grown-ups don’t mind eating again and again. If you enjoy classic comfort food, you might also appreciate a slightly different take over at Good Ole Fashion Mac and Cheese recipe that showcases another regional twist. Get ready: this dish comes together quickly, uses pantry-friendly ingredients, and delivers big, cheesy flavor. Let’s make dinner unforgettable.

What is Good Old Fashioned Mac and Cheese?

What’s in a name? Good Old Fashioned Mac and Cheese sounds like it belongs to grandma’s recipe box, right? Was it handed down on a yellowed index card or invented because someone forgot a fancy ingredient and just used what they had? Who knows — but doesn’t that make it charming? Some say the phrase “the way to a man’s heart is through his stomach” fits this dish perfectly, and honestly, who could argue when there’s a bubbling casserole of cheese involved? Try it and see — it’s comfort food with character. Give it a whirl and fall in love with classic simplicity.

Why You’ll Love This

First, the main highlight is the ultra-creamy, custardy cheese sauce that soaks into every noodle and bakes to a golden, slightly crisp top. It’s comfort in edible form.

Second, making this at home saves money compared to pre-made or restaurant versions. With common staples like evaporated milk, shredded cheddar, and elbow macaroni, you get more servings for less.

Third, the blend of sharp cheddar and melty mozzarella gives bright flavor and stretch, while a hint of paprika on top adds color and a whisper of warmth. Compared to a stovetop mac with just cheese and milk, this baked version has a sturdier texture and a crowd-pleasing finish. You’ll want to make it again — so go ahead and give it a try tonight.

How to Make: Quick Overview

This casserole is deceptively simple: cook the pasta, mix a creamy milk-and-egg custard, layer with cheese, and bake until bubbly and golden. Preparation is straightforward and perfect for cooks of any level. The standout features are the creamy sauce created by evaporated milk and eggs, the balanced sharpness of cheddar, and the melty mozzarella that adds stretch. Expect about 15 minutes prep and 25 to 30 minutes baking time for a total of roughly 40 to 45 minutes from start to finish.

Ingredients:

3 cups dry elbow macaroni (no special prep)
4 Tbsp salted butter (room temperature or softened)
2 (370 mL/12 oz) cans evaporated milk (stirred)
1/3 cup milk of choice (whole or 2% recommended)
2 large eggs (room temperature, lightly beaten)
1/4 tsp garlic salt (or to taste)
4 cups cheddar cheese, shredded (sharp cheddar preferred)
2 cups mozzarella cheese, shredded (low-moisture or whole-milk)
1 tsp paprika (for sprinkling on top)

Directions

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente, usually about 8 to 9 minutes. Drain well and return to the pot off the heat.
Add the 4 Tbsp salted butter to the hot macaroni and stir until completely melted and the pasta is lightly coated. Set the pot aside so the pasta cools slightly while you prepare the custard.
In a large bowl, whisk together the two cans of evaporated milk, 1/3 cup regular milk, the 2 large eggs, and 1/4 tsp garlic salt until smooth and uniform. Make sure the eggs are fully incorporated — this will form the creamy custard that binds the casserole.
In a separate bowl, combine 4 cups shredded cheddar and 2 cups shredded mozzarella. Stir briefly to distribute the two cheeses evenly.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or nonstick spray so the mac and cheese won’t stick.
Layer one-third of the macaroni into the prepared dish, spreading it evenly. Sprinkle one-third of the cheese mixture over the pasta. Repeat the layering process two more times so you have three even layers of pasta and cheese.
Pour the milk-and-egg mixture evenly over the layered macaroni and cheese, letting it soak down between the layers as much as possible. Tap the dish lightly on the counter to remove air pockets.
Sprinkle 1 tsp paprika evenly across the top for color. Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown. Let rest for 5 to 10 minutes before serving so it sets slightly.

Good Old Fashioned Mac and Cheese

What to Serve With

Crisp green salad dressed with lemon vinaigrette to cut through the richness.
Steamed or roasted broccoli or green beans for color and texture contrast.
Tangy coleslaw or a bright tomato and cucumber salad for freshness.
Pulled pork or BBQ chicken as a hearty pairing for potlucks.
Sparkling water with lemon or an easy iced tea to keep the meal balanced.

Top Tips for Perfecting

Ingredient substitutions: swap half-and-half for evaporated milk in a pinch, or use Monterey Jack in place of mozzarella for a creamier finish. If you prefer a smokier flavor, stir in a cup of smoked cheddar.
Timing adjustments: if your oven runs hot, check at 20 minutes to prevent over-browning. For a crispier top, broil for 1 to 2 minutes at the end — watch closely.
Flavor enhancements: fold in a tablespoon of Dijon mustard to the custard for depth, or mix 1/2 cup breadcrumbs with a tablespoon of melted butter and sprinkle on top before baking for texture.
Common mistakes to avoid: don’t overcook the pasta — al dente is best so it won’t turn mushy during baking. Also, avoid using pre-shredded cheese if you can; it contains anti-caking agents that can inhibit smooth melting.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container or cover the baking dish tightly. Keeps well for 3 to 4 days in the fridge.
Freezing: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat individual portions in the microwave covered for 1 to 2 minutes, stirring halfway. For the baking dish, cover with foil and warm in a 350°F oven for 15 to 20 minutes, removing the foil for the last 5 minutes to refresh the top.

FAQs

Can I make this without eggs?
Yes. Omit the eggs and increase the evaporated milk by 1/2 cup, but the texture will be creamier and less custardy. You might also add a tablespoon of cornstarch dissolved in milk to help thicken.

Can I use whole milk instead of evaporated milk?
You can, but evaporated milk gives a richer, creamier texture. If substituting whole milk, consider reducing it slightly and adding a bit of extra cheese to maintain creaminess.

Can I prepare this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to bake time if baking straight from chilled.

What cheeses work best for melting?
Sharp cheddar for flavor and low-moisture mozzarella for melt and stretch are ideal. Colby, Monterey Jack, or a mild Gruyère can be mixed in for variation.

Is this recipe freezer-friendly after baking?
Baked mac and cheese can be frozen, but texture may change slightly. For best results, freeze before baking and bake from thawed or slightly chilled, adding a few extra minutes to cooking time.

Conclusion

This Good Old Fashioned Mac and Cheese is proof that simple ingredients can yield extraordinary results — creamy comfort, cheesy satisfaction, and a golden top that makes every forkful irresistible. It’s easy to make, budget-friendly, and perfect for family dinners, gatherings, or when you simply need something familiar and delicious. If you’d like to compare techniques or try another classic baked version, check out this take on Old-Fashioned Baked Macaroni and Cheese – Real Food with Sarah for more inspiration. Give this recipe a try and share it with the people you love.