Good Ole Fashion Mac and Cheese

Enjoy this creamy, classic mac and cheese that’s perfect for any occasion. Made with a combination of cheddar and mozzarella cheeses, this dish is rich, cheesy, and topped with a hint of paprika for a touch of warmth and color. The layers of buttered macaroni and cheese are combined with a velvety mixture of evaporated milk and eggs for a dish that’s comfort in every bite.

Why You’ll Love It:

Ultimate Comfort Food: With creamy layers of cheese and perfectly cooked macaroni, this dish is nostalgic and satisfying.
Simple Ingredients: Pantry staples come together to create a dish that feels gourmet without any fuss.
Crowd-Pleaser: Perfect for potlucks, holidays, or family dinners—everyone loves a good mac and cheese.
Customizable: Easily adaptable with different cheese combinations or add-ins for extra flavor.

Key Ingredients:

Elbow Macaroni: Classic elbow macaroni holds onto the cheese sauce well, but you can use shells or cavatappi for a twist.
Cheddar Cheese: Opt for sharp cheddar for a stronger flavor, or mix in mild cheddar for a more balanced taste. Freshly shredded cheese melts better than pre-shredded due to the absence of anti-caking agents.
Mozzarella Cheese: Provides that gooey, stretchy texture. Substitute with Monterey Jack or gouda for a different texture and flavor.
Evaporated Milk: Gives the mac and cheese a creamier, richer taste. Regular whole milk can be used, but evaporated milk is preferred for its thicker consistency.
Eggs: Add a custard-like creaminess that helps set the dish. For an egg-free version, skip the eggs and add an extra 1/3 cup of milk.
Paprika: Adds a subtle smokiness and a touch of color. Smoked paprika can be used for an added depth of flavor.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions:

1. Preparing the Macaroni

Cook the Macaroni:

Bring a large pot of water to a rolling boil and add a generous pinch of salt to enhance the flavor.
Add 3 cups of dry elbow macaroni to the boiling water and stir occasionally to prevent sticking.
Cook until al dente, according to package instructions (typically 7-8 minutes).

Drain and Butter the Macaroni:

Drain the cooked macaroni and return it to the hot pot.
Add 4 tablespoons of salted butter and stir until melted and evenly coating the macaroni. Set aside.

2. Preparing the Cheese Mixture

Mix the Milk and Eggs:

In a large mixing bowl, combine:
2 cans of evaporated milk
1/3 cup of milk
2 large eggs
1/4 teaspoon of garlic salt
Whisk until fully combined and smooth for a rich, creamy base.

Combine the Cheeses:

In a separate bowl, mix together:
4 cups of shredded cheddar cheese
2 cups of shredded mozzarella cheese

3. Assembling the Mac and Cheese

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Baking Dish:

Lightly spray a 9×13 inch baking dish with non-stick cooking spray.

Layer the Ingredients:

Spread 1/3 of the buttered macaroni evenly in the baking dish.
Sprinkle 1/3 of the cheese mixture over the macaroni.
Repeat the layering process two more times until all macaroni and cheese are used up.

Pour the Milk Mixture:

Evenly pour the prepared milk and egg mixture over the layered macaroni and cheese.
Sprinkle 1 teaspoon of paprika over the top for color and subtle flavor.

4. Baking the Mac and Cheese

Bake the Dish:

Place the dish in the oven and bake for 25-30 minutes, or until the top is golden and bubbling.

Cool and Serve:

Remove from the oven and let it cool for a few minutes to set. Serve warm and enjoy!

Serving Suggestions:

Main Dish: Serve with a side of steamed broccoli or a simple arugula salad to balance out the richness.
Add Protein: Pair with crispy fried chicken or baked BBQ ribs for a heartier meal.
Comforting Side: Complements a holiday spread of turkey, ham, or roast beef beautifully.

Storage/Meal Prep Tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual servings with a splash of milk to maintain creaminess.
Freezing: Freeze baked mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven, covered, until warm.
Make-Ahead: Assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the cooking time.

Variations:

Cheese Combinations: Swap out some of the cheddar or mozzarella with gruyere, fontina, or a sprinkle of Parmesan for added complexity.
Breadcrumb Topping: Add a crispy texture by sprinkling seasoned panko breadcrumbs mixed with melted butter on top before baking.
Veggie Mix: Stir in cooked spinach, roasted red peppers, or sautéed mushrooms for an added nutritional boost.
Spicy Kick: Mix in diced jalapeños or a dash of cayenne pepper for those who like a little heat.
Bacon Bliss: Sprinkle cooked, crumbled bacon between the cheese layers for an extra savory note.

Conclusion:

This Good Ole Fashion Mac and Cheese recipe embodies the perfect blend of nostalgia and indulgence. Its creamy, cheesy layers with hints of garlic and paprika make it an irresistible choice for any occasion. Whether it’s a quiet weeknight meal or part of a holiday feast, this dish is a guaranteed favorite that will have everyone coming back for seconds.