Excuse me while I dive face first into this cheesy pasta.
So you all remember your childhood Mac and Cheese? I’m not going to name any names here, but it’s the kind of Mac and Cheese that you get in a box with the weird colored powdered cheese? The one that Wikipedia names a contender as the Canadian national food. (You know I’m proud to be Canadian when..)
Well you can throw those boxes away. This is the Mac and Cheese recipe to end all Mac and Cheese recipes.
I actually made this Baked Macaroni and Cheese recipe a long time ago. Like a loooonnngg time ago, back in the beginning of January. When everyone was on a diet, and was vowing to eat healthy and all that good stuff… there I was making the most heart-attack inducing macaroni and cheese recipe. Way to go my resolutions.
So I decided to hold off on the recipe until most people give up their resolutions. Beginning of February? Yeah, I am seeing less people at the gym (including me). Time to pull out the old cheese casserole, featuring pasta. Aka: this Mac and Cheese.
What you need to make Baked Macaroni and Cheese
- elbow macaroni
- butter
- evaporated milk
- milk
- eggs
- garlic salt
- cheddar cheese
- mozarella cheese
- paprika
We are also rounding the corner to Valentine’s Day, which means that you might want to start thinking of meals to make your significant other. And my advice to you is: the way into anyone’s heart is through cheese. This is certainly true for me.
Usually my fridge is stocked with at least 5 different types of cheeses. At this point in time, we just got back from a long holiday and I only had two types: cheddar and mozzarella. Making a quick and easy mac and cheese? Put in ALL THE CHEESE!! Which means the only two I have on hand.
Even though this Baked Macaroni and Cheese was so good I’m still thinking about it, this will not be a recipe I make all that often. First: let me break this down as a math teacher. Cheese > Pasta. Which, to be honest, isn’t really a bad thing in a mac and cheese recipe. But then again, probably not a good thing for an everyday meal. And secondly… have you seen the ingredients list? Definitely a special occasions side dish.
Wednesdays are a special occasion..right?
If you wanted a stovetop version, try my Stovetop Macaroni and Cheese.
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Baked Macaroni and Cheese
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
- Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente. Drain and return to the pot. Add in the butter and stir until the butter is melted. Set aside.
- In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. In a separate bowl, mix together the cheeses.
- Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
- Layer 1/3 of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture over top. Sprinkle the paprika evenly on top.
- Bake in the preheated oven for 25-30 minutes.
Can I freeze this before I cook it or should I cook it first and then freeze it? Thanks!
This is the very best Mac n Cheese recipe, and I’ve tried tons! Thank you for sharing…..it’s a KEEPER!
Thank you so much Diane! I am glad you liked it 🙂
I loved this recipe! I added half a bag of the small cooked and peeled cold water shrimp to the layers.. and it was awesome! Best mac and cheese I’ve ever had!!
Thank you Greg! I am so glad you liked it.
Also, I am thinking of trying it with shrimp now! Thanks for the suggestion!
Trying this for supper tonight. Can I add fried crumbled bacon on the top and then bake?
Yes you can!! Let me know how it goes 🙂
Just made this and turned out delicious! Very easy to make. I might try adding more chedder but overall 5 stars!
Yay! I am so glad you liked it Tracy!
Thanks for an actual rating other than looks delicious.
This is the best mac n cheese recipe Ive ever made. Our family devours it!
Yay! I am so glad you enjoy it 🙂
Can I make this the night before and then pop in the next day for baking?
Yes you can!! Hope you enjoy!
What a fabulous recipe. My daughter made it for her family today and I make it also and it was a huge hit. Just to let you know that instead of regular paprika we both used smoked paprika on the top withoiut measuring. O MY GOODNESS it was so so so delicious. Thank you for the awesome recipe. Its the only one I will make from now on.
Smoked paprika sounds amazing on top!! This makes me so happy to hear. I am so glad you enjoyed it!
In the oven right now 7/9/2020. I will let you know later but I’m thinking it will be delicious.
I made this exactly as recipe and the milk curdled. It was delicious, just ugly. It almost looked like this scrambled eggs mixed with pasta. What happened?
Thanks
Oh no! That has never happened to me before. It could be the kind of cheese you were using? Or did you bake it in a conventional or convex oven?
Hi Michelle! Just a note and honestly with all due respect to everyone claiming their milk curdled, which is not accurate. In order to ‘curdle’, milk needs an acidic (typically, that is, please don’t beat me up y’all). The milk and egg in this recipe form a ‘custard’ base and is intentional. Once you become accustomed to a custard base (presuming you like it), it’s difficult to enjoy a roux based ‘sauce’, I think it’s just a texture preference. Now, if overbaked, the ‘custard’ can seem rubbery which some could find off-putting. This is the recipe I grew up on (+/- 7th decade now), a Southerner and a Mac and Cheese maniac, I adore this recipe! 🙂
Is it 3 cups of dried macaroni or 3cups of cooked macaroni?
It is 3 cups of dried macaroni. I will change it in the recipe to make it more clear. Thanks 🙂
How many servings are in this recipe?
It depends if you are eating this as a meal or as a side dish. But I would say 8 servings.
What is 370 ml? Our cans are 5ozs, or 12ozs.
It would be the 12oz can. I will make a note of that on the recipe, thanks for letting me know!
Do you use the large or small cans of evaporated milk?
One can holds 370 ml evaporated milk
2 of the 370 ml of 2 of the 147 ml?
Thank you for the question! 2 of the 370 ml. I will clarify that on the recipe, thanks 🙂
Enough to cover the macaroni noodles. This is the casserole version. This is the one I grew up on made with combination of hoop cheese and sharp. Minus the garlic…. Yuck. Evap milk is good but recently I find heavy cream mixed with a lil milk is better. It will take longer to get done tho.
And cook anywhere between 350 -365 because anything higher curdles the cheese and milk.
I did not know that about curdling the milk at high temp. And I have made a lot of max and cheese. Thank you Denise!
Thanks will do 350
Can I use 1 can of evaporated milk and more regular milk.
Yes you can!
I love the cheesy crust on top of this! I think I may put my daughter in charge of this when she comes home for spring break!
My kids love Mac'N'Cheese but not me, so I like finding ways to make it better!
Thx
Oh that sounds really good with the evaporated milk! I have to give this one a try for my family! We love macaroni and cheese!
Yummmm! Yes, Wednesdays are totally a special occasion that deserve to be celebrated 🙂 This looks delicious!
Sues