Description
In the realm of comforting dishes, few can match the timeless appeal of good ole fashioned mac and cheese. This beloved recipe combines tender elbow macaroni with a creamy, cheesy sauce that’s both satisfying and nostalgic. Whether you’re preparing a cozy family dinner or looking to impress at a potluck, this dish is sure to be a crowd-pleaser. Follow along as we explore how to craft this creamy masterpiece step-by-step.
Ingredients
- 3 cups dry elbow macaroni
- 4 Tbsp salted butter
- 2 (370 mL/12 oz) cans evaporated milk
- 1/3 cup milk of choice
- 2 large eggs
- 1/4 tsp garlic salt
- 4 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 tsp paprika
Instructions
- Boil the Macaroni: Begin by bringing a large pot of water to a boil. Add a pinch of salt and the dry elbow macaroni. Cook until the macaroni is al dente, then drain and return it to the pot.
- Add Butter: Stir in the salted butter until melted, coating the macaroni evenly. Set aside.
- Prepare the Milk Mixture: In a large bowl, whisk together the evaporated milk, milk of choice, eggs, and garlic salt until well combined.
- Combine Cheeses: In a separate bowl, mix together the shredded cheddar and mozzarella cheeses.
- Assemble the Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking pan. Begin layering by placing one-third of the macaroni into the pan, followed by one-third of the shredded cheese mixture. Repeat these layers.
- Pour Milk Mixture: Pour the prepared milk mixture evenly over the layered macaroni and cheese in the baking pan.
- Sprinkle with Paprika: Sprinkle paprika evenly over the top for added color and flavor.
- Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Notes
- Serving Suggestions: Serve your mac and cheese hot straight from the oven for the best flavor and texture. Garnish with a sprinkle of chopped parsley or extra shredded cheese for an added touch.
- Portioning: Use a sharp knife or spatula to cut and serve portions directly from the baking dish. This dish pairs wonderfully with a side salad or steamed vegetables for a balanced meal.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or oven until heated through. You may need to add a splash of milk to restore creaminess.
- Freezing: Mac and cheese can also be frozen for longer storage. Transfer cooled leftovers into freezer-safe containers or zip-top bags, ensuring to remove excess air to prevent freezer burn. Frozen mac and cheese can be stored for up to 1-2 months.
- Reheating: To reheat frozen mac and cheese, thaw overnight in the refrigerator before reheating. Reheat in the microwave or bake in the oven until thoroughly heated. Stirring occasionally while reheating helps distribute the heat evenly.
