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.
Do you cover it with foil when baking it?
No, I do not cover it with foil
Today is Wednesday so I guess I will make it☺️ Any excuse to make Mac n cheese makes me happy thanks for the recipe
Yes!! I make this all the time! Thanks Paula 🙂
can I use disposable aluminum pans? someone said only glass for mac and cheese.
I have never tried it with aluminun pans before, but I think it might work!
Yum! I made it exactly like it is and it’s great.
I am so glad you liked it Amy!!
Tried it today and it so good! The family is already saying I will be making it for Thanksgiving next year and the other family gatherings!
Yay! I am so happy you liked it!!
Thanks! Trying it today. Can’t wait!!
I’m glad! Let me know how it goes!
What kind of mayo? Regular, miracle whip, Hellman’s?
This recipe doesn’t call for mayo
How many ounces of dry pasta? Is it one box of elbow macaroni or do I need more than one box?
It would be around 12 oz dry macaroni.
Nice flavor. Added more salt and pepper at the end.Too watery though. I’ll use one can of condensed milk next time.
I am glad you liked it Tiffany! That is odd, I have always made it with 2 cans and it works great. Maybe the ones where you live are bigger than the ones in Canada?
I am going to have to try different ones out.
Have you ever doubled this recipe? Seems like that would a A LOT of cheese if doubled.
I have never tried it doubled. It would be a lot of cheese! This recipe is very cheesy because that is how I like my mac and cheese.
I suppose you can reduce the amount of cheese, but I have only made it as is in this recipe.
Let me know if you give it a go!!
Bake covered or uncovered?
Bake uncovered. Let me know how it goes!!
Is it okay to make this ahead of time and leave in the refrigerator until ready to cook?
I have never tried it, but I don’t see why not!
Let me know how it goes 🙂
Made this twice now and the second time I used chedder/jack mix from costco and added 2cups of small cauliflower tops. Outstanding and easy mixup for a great dinner. Next time I’ll sub small broccoli tops for the cauliflower. Maybe diced red pepper to liven it up. Thanks
Those add ins sound amazing! I am going to have to try that next time. I am glad you like it 🙂
I made this for a family of 8, who needed GF because of an autoimmune disease concern. They asked if I could bring it to them again tomorrow. I used the Organic Brown Rice Penne Pasta, and it was perfect. Thanks so much!!
Thank you so much for your comment! I am so glad this recipe worked for you! 🙂
That is awesome to take food to someone but really amazing when it’s wonderful.
I would like to freeze this, do I freeze it before or after I bake it! Thank you!
I have never done this, but I would probably freeze it before baking. Then when you want to cook it, thaw it first then bake as directed.
Responding to the question on freezing this recipe – I freeze Mac and cheese after baking frequently and with no side effects. It always comes out fine. I also ordered a fully cooked Mac and cheese from a restaurant once for a holiday dinner and it arrived frozen and reheated beautifully. The instructions said to let the pan thaw and then put it in the oven at 350 until heated through. I have also microwaved frozen Mac and cheese leftovers without issue. I usually put individual size servings in plastic baggies and remove from the baggie whenever I want to microwave a single serving. (I wouldn’t microwave in the baggie) I have never frozen it uncooked but perhaps that would work too. Just wanted to share that freezing it cooked should be fine based on my experiences. And I can’t wait to try this recipe as it looks delicious! I could eat your photos!