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Baked Macaroni and Cheese
A comforting baked macaroni and cheese brings rich, cheesy goodness to any dinner table. The combination of sharp and mild Cheddar, along with a touch of processed cheese, creates a perfectly smooth sauce. Evaporated and whole milk add extra richness to the custard base. It bakes up with a beautiful golden crust that contrasts with the tender pasta inside. Serve this classic side dish at holiday gatherings or casual weeknight meals.
Ingredients
- 6 Tbsp. butter, cubed, plus more for baking dish
- 12 oz. uncooked elbow macaroni (about 3 cups)
- 1 (12-oz.) can evaporated milk
- 1 cup plus 2 Tbsp. whole milk
- 3 large eggs, lightly beaten
- 1 ½ oz. processed cheese (such as Velveeta), cut into ½-inch cubes
- 1 ½ tsp. kosher salt
- ½ tsp. black pepper
- 11 ½ oz. preshredded sharp Cheddar cheese (about 3 cups), divided
- 4 ½ oz. preshredded mild Cheddar cheese (about 1 ½ cups), divided
Instructions
- 1Heat your oven to 425°F. Coat the inside of a 9-by-13-inch baking dish with butter and set it aside.
- 2Cook the elbow macaroni according to the package instructions until it reaches an al dente texture. Drain the pasta well and place it into a large mixing bowl.
- 3Add the cubed butter to the hot pasta and stir until completely melted. Mix in the evaporated milk, whole milk, and lightly beaten eggs until thoroughly combined. Gently fold in the cubed processed cheese, kosher salt, black pepper, two and a half cups of the sharp Cheddar, and one cup of the mild Cheddar.
- 4Pour the cheesy pasta mixture into your greased baking dish. Scatter the remaining half cup of sharp Cheddar and half cup of mild Cheddar evenly over the top.
- 5Place the uncovered dish in the oven and bake for 45 to 50 minutes, or until the top turns golden brown and the cheese bubbles around the edges.
- 6Remove the casserole from the oven and serve it hot as a comforting side dish.