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.
You can find the full list of ingredients with their amounts and instructions located in the recipe card below
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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!
Serving Suggestions:
Main dish: Serve with steamed broccoli or a simple arugula salad alongside to offset the richness.
Add Protein: Serve with crispy fried chicken or baked BBQ ribs for a heartier meal.
Better Comforting Side: Pairs well with a holiday spread of turkey, ham or roast beef.
Storage/Meal Prep Tips:
Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual servings with a little splash of milk to keep creaminess.
Freezing: Mac and cheese can be tightly wrapped and frozen in a freezer-safe container for 2 months. Thaw in the refrigerator overnight, then reheat in the oven, covered, until warm.
Make-Ahead: Prepare the dish to the point of baking, then cover and refrigerate for up to 24 hours. When ready, bake, increasing cooking time by a few minutes.
Variations:
Cheese Variations: Replace some cheddar or mozzarella with gruyere, fontina or a sprinkle of Parmesan, for added depth.
Breadcrumb Topping: For extra crispness, sprinkle the top with seasoned panko breadcrumbs stirred with melted butter before baking.
Veggie Mix: Stir in cooked spinach, roasted red peppers or sautéed mushrooms for an extra nutritional hit.
Spicy Kick: Stir in diced jalapeños or a splash of cayenne pepper for heat seekers.
Baconology: Harmony of cooked crumbled bacon layered between cheese.
Conclusion:
This Good Ole Fashion Mac and Cheese recipe is everything. Its garlic- and paprika-mellowed, cheesy layers are impossible to resist on any occasion. Whether just for a quiet weeknight meal or part of a holiday feast, this one is a surefire favorite that will keep ‘em coming back for seconds.
Good Ole Fashion Mac and Cheese
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, or until the top is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving.