Name: Good Ole Fashion Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups dry elbow macaroni; 4 tablespoons salted butter; 2 cans (12 oz each) evaporated milk; ⅓ cup milk of choice (whole, 2%, or alternative milk); 2 large eggs; ¼ teaspoon garlic salt; 1 teaspoon paprika (optional); 4 cups shredded cheddar cheese; 2 cups shredded mozzarella cheese

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Introduction

Good Ole Fashion Mac and Cheese is a timeless comfort food that combines creamy cheeses with tender elbow macaroni. This baked version creates a golden, bubbly crust while keeping the inside rich and cheesy. Perfect for family dinners or cozy nights in.

A close-up image shows a black cast-iron pan filled with mac and cheese. The top layer is golden brown with melted cheese that is slightly crispy and sprinkled with black pepper. A spoon lifts a portion of creamy, gooey macaroni pasta from the pan, with long, stretchy cheese strings connecting the lifted spoonful to the rest in the pan. The macaroni is coated in rich, melted yellow cheese with a smooth texture. The background is softly blurred warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups dry elbow macaroni
4 tablespoons salted butter
2 cans (12 oz each) evaporated milk
⅓ cup milk of choice (whole, 2%, or alternative milk)
2 large eggs
¼ teaspoon garlic salt
4 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 teaspoon paprika (optional)

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add the dry elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and return it to the pot.
Step 2: Stir in the salted butter until melted and the macaroni is evenly coated to prevent sticking and add richness.
Step 3: In a large bowl, whisk together the evaporated milk, milk of choice, eggs, and garlic salt until smooth and well combined.
Step 4: In a separate bowl, mix the shredded cheddar and mozzarella cheeses together.
Step 5: Preheat the oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with non-stick spray. Layer one-third of the buttered macaroni in the dish, then one-third of the cheese mixture. Repeat layering twice more, finishing with cheese on top.
Step 6: Pour the milk and egg mixture evenly over the layered macaroni and cheese, making sure it seeps through all layers.
Step 7: Sprinkle paprika over the top if using. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Step 8: Remove the dish from the oven and let it cool for a few minutes to allow the mac and cheese to set slightly.
Step 9: Serve hot and enjoy the creamy, cheesy goodness with your loved ones.

Tips & Variations

For a crunchy topping, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
Use sharp cheddar for a more pronounced cheese flavor or mix in some smoked gouda for a subtle smoky note.
Replace paprika with smoked paprika or cayenne for a different flavor twist.
To make it vegetarian, ensure the evaporated milk and cheese are free of animal rennet.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a preheated oven at 350°F (175°C) until heated through, about 15 minutes. Adding a splash of milk before reheating can help maintain creaminess.

How to Serve

A close-up view of a white rectangular baking dish filled with baked macaroni and cheese, featuring a golden-brown top layer with melted cheese browned in spots and sprinkled with black pepper. A spoon lifts a portion from the dish, showing three layers: the top layer is a crispy, bubbly cheese crust with orange and brown tones; the middle layer is gooey, stringy melted cheese in creamy yellow shades stretching from the dish to the spoon; the bottom layer contains tender macaroni pasta with a pale yellow color. The background features a white marbled texture, and the focus is on the dish and the spoon lifting the cheesy macaroni. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, penne, or rotini. Just adjust the cooking time as needed.

Can I prepare this dish ahead of time?

Absolutely. Assemble the mac and cheese up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the baking time.