Good Ole Fashion Mac and Cheese is a creamy, custardy baked macaroni and cheese made the old-fashioned way: buttered elbow macaroni layered with cheddar and mozzarella, then covered with an egg and evaporated milk mixture and baked until golden. It serves eight, takes 45 minutes, and is a Sunday dinner and holiday side that everyone reaches for first.
How to make old-fashioned mac and cheese: Boil elbow macaroni until al dente and toss it with butter. Layer it in a 9×13-inch dish with shredded cheddar and mozzarella, pour over evaporated milk whisked with milk, eggs and garlic salt, dust with paprika and bake at 375°F for 25 to 30 minutes, until golden and set.
Why You’ll Love It
- No roux: no flour sauce to cook; the eggs and evaporated milk make the custard.
- Six cups of cheese: cheddar for flavor and mozzarella for stretch.
- Sliceable and creamy: it holds together on the plate but stays creamy inside.
- Feeds 8: a full 9×13-inch pan for holidays and potlucks.
Ingredient Notes
Elbow macaroni: Three cups, dry. Cook it just to al dente; it keeps cooking in the oven, and soft pasta turns mushy.
Evaporated milk: Two 12-ounce cans. Evaporated milk is milk with some of the water cooked off, so it is creamy and rich and does not break or turn grainy in the oven. That is why so many Southern and church-supper mac and cheese recipes rely on it.
Eggs: Two large eggs, whisked into the milk. They set the milk into a soft custard that binds the macaroni and cheese together.
Cheddar and mozzarella: Four cups of cheddar and two cups of mozzarella. Sharp cheddar gives the classic flavor; mozzarella adds a creamy stretch. I shred the cheese from blocks, because bagged shredded cheese is coated in starch and does not melt as smoothly.
Butter, garlic salt and paprika: Salted butter coats the hot noodles, garlic salt seasons the custard, and paprika gives the top its color.
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Ingredients
- 3 cups dry elbow macaroni
- 4 tablespoons salted butter
- 2 cans evaporated milk (12 oz each)
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 teaspoon paprika
How to Make Good Ole Fashion Mac and Cheese
1. Cook the macaroni. Bring a large pot of salted water to a boil. Add 3 cups of dry elbow macaroni and cook until al dente, about 7-8 minutes. Drain and return it to the pot. Stir in 4 tablespoons of salted butter until melted and set aside.
2. Make the custard. In a large bowl, whisk together 2 cans of evaporated milk, 1/3 cup of milk, 2 large eggs and 1/4 teaspoon of garlic salt until smooth.
3. Mix the cheeses. In a separate bowl, combine 4 cups of shredded cheddar and 2 cups of shredded mozzarella.
4. Layer. Preheat the oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with nonstick spray. Layer 1/3 of the buttered macaroni in the dish and sprinkle with 1/3 of the cheese. Repeat two more times, ending with cheese on top.
5. Pour. Pour the milk and egg mixture evenly over the layers. Sprinkle 1 teaspoon of paprika over the top.
6. Bake. Bake for 25-30 minutes, until the top is golden and bubbly and the center reaches 165°F on a food thermometer.
7. Rest. Let it cool for a few minutes before serving.
The Secret to Really Good Baked Mac and Cheese
The secret is in three small choices. First, undercook the pasta slightly. It soaks up some of the milk as it bakes, so noodles that start al dente finish tender, while fully cooked noodles turn soft and swollen.
Second, layer the cheese instead of stirring it all in. Layers of macaroni and cheese give you pockets of melted cheddar all the way through, and the top layer bakes into a golden, cheesy crust.
Third, pour the custard slowly and evenly. Tilt the dish gently so the milk and egg mixture reaches the corners and the bottom layer. I press the top lightly with a spatula after pouring, so the noodles on top sit in the liquid instead of drying out.
How to Keep It Creamy, Not Dry
Pull it from the oven when the center is just set. The custard firms up as it rests, and extra oven time makes the eggs tight and the edges dry.
Let it rest a few minutes before cutting. Resting lets the custard settle so the squares hold together and stay creamy inside.
Tips for Success
Why is my mac and cheese grainy?
It baked too long or too hot, and the eggs curdled. Bake just until set in the center.
Why is it dry?
The pasta was overcooked, or there was not enough liquid for the pan. Cook the noodles al dente and pour the custard evenly over every layer.
Why is it runny in the middle?
It needed a few more minutes. Check that the center is set and hot before taking it out.
Variations
- Crunchy top: sprinkle buttered breadcrumbs or crushed crackers over the cheese before baking.
- A little tang: whisk a spoonful of Dijon mustard or a dash of hot sauce into the milk.
- Different cheese: swap some mozzarella for Colby Jack, Gouda or Monterey Jack.
To turn mac and cheese into a full dinner, try Ground Beef Mac and Cheese, made in one skillet with beef, tomato sauce and two cheeses.
For a chili twist on macaroni, Chili Mac cooks elbows with beef, beans and tomatoes and finishes with melted cheese.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat with a splash of milk until it reaches 165°F.
What to Serve With It
This is a classic side for ham, fried chicken, barbecue and holiday dinners. Serve it with Momma’s meatloaf or melt-in-your-mouth chicken breasts, and smothered green beans. For a special occasion, try lobster, crab and shrimp mac and cheese, and for more cheesy sides, Ruth’s Chris potatoes au gratin and scalloped potatoes.
Frequently Asked Questions
What is the secret to really good mac and cheese?
Al dente pasta, freshly shredded cheese and not overbaking. In this baked version, evaporated milk and eggs keep it creamy and sliceable.
Why use evaporated milk in mac and cheese?
It is richer than regular milk and more stable, so it does not break or turn grainy in the oven.
Can I make it ahead?
Assemble the macaroni and cheese layers ahead and refrigerate them. Whisk the custard and pour it over just before baking, and add a few minutes to the baking time.
Final Notes
Cook the pasta al dente, layer the cheese and take it out as soon as the center sets. If you have a question or make it, tell me how it turned out in the comments.
Good Ole Fashion Mac and Cheese
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Ingredients
- 3 cups dry elbow macaroni
- 4 tablespoons salted butter
- 2 cans evaporated milk 12 oz each (370 mL)
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups cheddar cheese shredded
- 2 cups mozzarella cheese shredded
- 1 teaspoon paprika
Instructions
- Bring a large pot of salted water to a boil. Add 3 cups of dry elbow macaroni and cook until al dente, about 7-8 minutes. Drain and return to the pot. Stir in 4 tablespoons of salted butter until melted and set aside.
- In a large mixing bowl, whisk together 2 cans of evaporated milk, 1/3 cup of milk, 2 large eggs, and 1/4 teaspoon of garlic salt until smooth.
- In a separate bowl, combine 4 cups of shredded cheddar cheese and 2 cups of shredded mozzarella cheese.
- Preheat the oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Layer 1/3 of the buttered macaroni in the dish and sprinkle with 1/3 of the cheese mixture. Repeat the layering process two more times, ending with cheese on top.
- Evenly pour the milk and egg mixture over the layered macaroni and cheese. Sprinkle 1 teaspoon of paprika over the top.
- Place the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbly and the center reaches 165°F on a food thermometer.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
