Description
This classic Good Old Fashioned Mac and Cheese recipe delivers a creamy, cheesy comfort food favorite that’s perfect for family dinners or cozy gatherings. Featuring a blend of cheddar and mozzarella cheeses combined with a rich milk and egg custard, it bakes to golden bubbly perfection with a subtle hint of paprika topping.
Ingredients
Scale
Pasta
- 3 cups dry elbow macaroni
Dairy & Dairy Alternatives
- 4 tablespoons salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of choice
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 2 large eggs
Seasoning
- 1/4 teaspoon garlic salt
- 1 teaspoon paprika
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 to 10 minutes, then drain thoroughly.
- Mix with butter: While the pasta is still hot, toss it with the 4 tablespoons of salted butter until melted and evenly coated.
- Prepare the milk mixture: In a medium bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until fully combined and smooth.
- Layer the dish: In a baking pan, spread half of the macaroni evenly, then sprinkle half of the shredded cheddar and mozzarella cheese over it. Repeat with the remaining macaroni and cheeses to form layers.
- Pour milk mixture: Slowly pour the milk and egg mixture evenly over the layered macaroni and cheese to soak through.
- Add paprika: Sprinkle the top with 1 teaspoon of paprika to add a touch of color and mild flavor.
- Bake: Preheat your oven to 350°F (175°C) and bake the assembled dish for 30 to 40 minutes, or until the cheese is golden brown and the custard is set, bubbling gently around the edges.
- Cool and serve: Let the mac and cheese cool for 5 minutes before serving to allow it to firm up slightly and enhance the flavors.
Notes
- Using evaporated milk adds richness and creaminess without making the dish too watery.
- For a sharper flavor, substitute part of the cheddar with aged cheddar or add a bit of Parmesan.
- Ensure the eggs and milk mixture are fully whisked to avoid curdling during baking.
- You can switch the paprika for smoked paprika for a subtle smoky flavor.
- Leftovers can be refrigerated and reheated covered in the oven or microwave.
