Easy Good Old Fashion Mac and Cheese
Creamy, cheesy, and comfort-food perfect — this Easy Good Old Fashion Mac and Cheese is everything you want from a classic casserole.
Servings: 6 servings
Equipment
- Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
Pasta
- 3 cups dry elbow macaroni cooked until al dente and drained
Sauce
- 4 Tbsp salted butter melted
- 2 cans evaporated milk room temperature, 370 mL/12 oz each
- 1/3 cup milk of choice room temperature
- 2 large eggs beaten
- 1/4 tsp garlic salt
- 2 cups shredded sharp cheddar cheese fresh shredded for best melting
- 1/2 tsp black pepper freshly ground preferred
- 1/4 tsp paprika optional, for topping
- 1/2 cup breadcrumbs optional, for a crunchy topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray.
- Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter until foamy but not browned.
- In a separate bowl, whisk together the evaporated milk, regular milk, and beaten eggs until smooth.
- Slowly pour the milk-and-egg mixture into the melted butter, whisking constantly. Cook for 2–3 minutes until slightly thickened.
- Remove from heat and stir in the shredded cheddar cheese, garlic salt, and black pepper until smooth.
- Add the cooked macaroni to the cheese sauce and stir gently until well coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- If desired, sprinkle breadcrumbs and paprika on top.
- Bake for 25–30 minutes until the top is lightly golden and the cheese is bubbly.
- Remove from the oven and let cool for 5–10 minutes before serving.
Notes
Use freshly shredded cheddar for best melt and flavor. Don’t overcook the pasta; aim for al dente since it will finish in the oven.