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Baked Macaroni and Cheese
Crispy on top and impossibly creamy underneath, this classic baked macaroni and cheese relies on a rich custard base to bind everything together. You'll use a blend of sharp and mild Cheddar, plus a touch of processed cheese to guarantee a silky-smooth texture. Evaporated milk and eggs create a luxurious sauce that coats the tender pasta without separating in the oven. It's a reliable, crowd-pleasing side dish that holds its own on a holiday table just as well as it does at a Sunday supper.
Equipment
- Oven
- Stovetop
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 the oven to 425°F and coat a 9-by-13-inch baking dish with butter.
- 2Cook the elbow macaroni according to the package instructions until al dente. Drain well and transfer to a large mixing bowl.
- 3Add the cubed butter to the hot pasta, stirring until completely melted. Coating the noodles in fat first helps prevent them from absorbing too much liquid and turning mushy. Mix in the evaporated milk, whole milk, and lightly beaten eggs.
- 4Gently fold in the cubed processed cheese, kosher salt, black pepper, 2 1/2 cups of the sharp Cheddar, and 1 cup of the mild Cheddar.
- 5Pour the pasta mixture into the greased baking dish. Scatter the remaining 1/2 cup of sharp Cheddar and 1/2 cup of mild Cheddar evenly over the top.
- 6Bake uncovered for 45 to 50 minutes, or until the top turns golden brown and the cheese bubbles around the edges.
Notes
- Make ahead: You can assemble the casserole up to a day in advance. Cover tightly and refrigerate, then add 10 to 15 minutes to the baking time.
- Cheese tip: Shred your own Cheddar from a block. Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of milk to restore creaminess.
