Good Old Fashioned Mac and Cheese
Creamy, comforting, and impossibly cheesy, this Good Old Fashioned Mac and Cheese is the perfect dish for weeknights and potlucks.
Servings: 6 servings
Equipment
- Large Pot
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 3 cups dry elbow macaroni
Sauce
- 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
Instructions
- 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.
Notes
Store leftovers in an airtight container for 3 to 4 days in the fridge. For longer storage, freeze in a freezer-safe container for up to 2 months.