Dig into this creamy, classic mac and cheese that’s perfect for any event. Made with a blend of cheddar and mozzarella cheeses, it’s rich and cheesy, with a sprinkle of paprika on top for a bit of warmth and color. It layers buttery macaroni and cheese with a supple blend of evaporated milk and egg for an absolute comfort in every bite.
Why You’ll Love It:
Ultimate Comfort Food: With layers of creamy cheese mingled with al dente macaroni, this dish is every bit nostalgic and gratifying.
Simple Ingredients: The pantry staples make this a no-fuss dish that feels fancy.
Crowd-Pleaser: Great for potlucks, holidays, family dinners, everyone loves a mac and cheese.
Adaptable: Can be made with any number of basic and add-in cheeses for more flavor.
Key Ingredients:
Elbow Macaroni: Classic elbow macaroni clings to the cheese sauce nicely, yet you could try shells or cavatappi for an alternative.
Cheddar Cheese: Use sharp cheddar for a bold flavor or add mild cheddar for a more neutral flavor balance. Freshly shredded cheese melts better than pre-shredded, because there are no anti-caking agents.
Mozzarella Cheese: Gives that gooey stretchy texture. Use Monterey Jack or gouda for a different texture and flavor.
Evaporated Milk: Allows the mac and cheese to taste creamier and richer. Regular whole milk will work in a pinch, but evaporated milk is better because it is thicker in consistency.
Eggs: For a custardy creaminess that helps bind the dish. For an eggless version, omit the eggs and include an extra 1/3 cup of milk.
Paprika: For a hint of smokiness and a dash of color. You could also use smoked paprika for extra flavor.
Instructions:
Preparing the Macaroni
Cook the Macaroni:
Bring large pot of salted water to a boil.
Add 3 cups of dry elbow macaroni to the pot of boiling water, and stir occasionally so it does not stick.
Cook according to package instructions until al dente (usually 7 to 8 minutes).
Drain the cooked macaroni and place it back in the hot pot.
Stir in 4 tablespoons salted butter until melted and well-combined with the macaroni. Set aside.
Preparing the Cheese Mixture
Mix the Milk and Eggs:
In a large mixing bowl, mix together:
2 cans of evaporated milk
1/3 cup of milk
2 large eggs
1/4 teaspoon of garlic salt
Ensure mixture is fully combined and smooth for a creamy, rich base by whisking.
Combine the Cheeses:
In another bowl, combine:
4 cups shredded cheddar cheese
2 cups mozzarella cheese, shredded
Assembling the Mac and Cheese
Preheat the Oven:
Heat your oven to 375°F (190°C).
Prepare the Baking Dish:
Spray a 9×13 inch baking dish lightly with non-stick cooking spray.
Layer the Ingredients:
Spread one third of the buttered macaroni over the bottom of the baking dish.
Scatter 1/3 of the cheese mixture over macaroni.
Repeat the layering process two additional times, or until all macaroni and cheese have been used.
Pour the Milk Mixture:
Slowly pour the prepared milk and egg mixture evenly over the layers of macaroni and cheese.
Dust over the top with paprika — 1 teaspoon, for color and a little flavor.
Baking the Mac and Cheese
Bake the Dish:
Put the dish in the oven and bake for 25 to 30 minutes, until the top is golden and the sauce is bubbling.
Cool and Serve:
Also remove from the oven and allow to set for a minute or few. Serve warm and enjoy!
