Nothing says comfort food like a warm, cheesy, golden-topped dish of homemade macaroni and cheese. This classic baked mac and cheese recipe delivers the perfect blend of sharp cheddar and gooey mozzarella for a crowd-pleasing, melt-in-your-mouth experience. Whether it’s a holiday side dish or a weeknight favorite, this rich and creamy dish is guaranteed to become a go-to in your kitchen.
Why You’ll Love This Recipe:
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Super creamy texture and ultra-cheesy flavor
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Easy to layer and bake with minimal prep
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Uses pantry staples like elbow macaroni and canned milk
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Perfect for potlucks, holidays, and Sunday dinners
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Customizable with added proteins, breadcrumbs, or spice
Ingredients Breakdown:
This mac and cheese gets its signature richness from the combination of evaporated milk, eggs, and a blend of cheeses.
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Elbow Macaroni: Holds sauce well and bakes beautifully
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Butter: Adds a silky base and flavor
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Evaporated Milk: Enhances creaminess and richness
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Eggs: Help bind the dish and add texture
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Cheddar & Mozzarella: A perfect balance of sharp and stretchy cheeses
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Garlic Salt & Paprika: Simple seasonings that elevate the flavor profile
Tips and Tricks:
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Use freshly shredded cheese for better melting—pre-shredded cheese contains anti-caking agents
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Don’t overcook the pasta—it will continue to cook while baking
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Add a breadcrumb topping for extra crunch
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Customize with proteins like bacon bits, ham, or shredded chicken
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Use a blend of cheeses such as Gruyère, Monterey Jack, or white cheddar
Variations and Customizations:
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Spicy Version: Add cayenne pepper or diced jalapeños
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Gluten-Free Option: Use gluten-free pasta and thickener if making a roux
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Loaded Mac and Cheese: Stir in cooked bacon, caramelized onions, or chopped spinach
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Kid-Friendly Option: Use milder cheeses and shape pasta for picky eaters
Pairing Suggestions:
Serve this baked mac and cheese with:
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Grilled chicken or BBQ ribs
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Roasted vegetables
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Garden salad with tangy vinaigrette
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Garlic bread or cornbread
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 4 days
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Freezer: Wrap tightly and freeze for up to 2 months
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To Reheat: Warm in the oven at 350°F, covered with foil, or microwave in short intervals with a splash of milk
Popular Questions:
Can I prepare this mac and cheese ahead of time?
Yes! Assemble everything and refrigerate for up to 24 hours. Add 5 extra minutes to the baking time if starting cold.
What cheese melts best for baked mac and cheese?
Cheddar, mozzarella, Monterey Jack, and Gruyère melt smoothly and add robust flavor.
Can I skip the eggs?
You can omit the eggs for a looser, creamier texture, though the eggs help bind the dish.