This recipe has been passed down in my family for generations, it’s simple and the best. So whenever that craving hits for some real Macaroni and Cheese, this recipe is sure to please.
HOW MACARONI AND CHEESE IS MADE
I like to make my mac and cheese extra special by adding panko breadcrumbs on top along with fresh Parmigiano Reggiano, THIS is the stuff dreams are made of.
To make a very cheesy pasta ~ Boil one Box of Macaroni which is 375 grams typically =8.82 ounces. To make a lighter less cheesy version, yet still very good pasta ~ Boil 450 grams of Macaroni.
We hope you enjoy it as well! Creamy with the right amount of crunch!
Also want to make two batches? Just double the recipe and use two baking pans. This freezes easily for another day, just let it cool and then seal it in a ziplock bag.
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
Directions :
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
What will happen if you substitute 3% milk for the evaporated milk?
You get soupy macaroni
There’s no such thing as 3% milk.
Actually 3% milk is whole milk
I agree , no such thing as 3% milk. It’s called Vitamin D milk which equals whole milk.The evaporated milk will make it thicker and not soupy.
It calls for 1/3 cup of your choice of milk, not 3% milk.
I would use milk that’s not evaporated!
Now that’s funny
Would like to try!
I put a half cup of sour cream in mine and a fourth teaspoon of white pepper
Do you cover while baking?
I would because sometimes it makes mac hard. I like mine soft
Should ALWAYS provide nutritional information with recipes!
I use buttermilk and it takes the Flavor to another level
Can these recipies be given weights rather than cups please
What’s the purpose of the eggs? I have been making homemade macaroni and cheese for 50 years and have never put eggs in my homemade macaroni and cheese and it’s delicious without the eggs! Thanks!
I been make Mac& cheese for ad long as I could reach the stove to make the sauce to pore over the pasta and never used eggs!!!!! Recipe from my grandma, mom now me!!!!!!
Some of these comments get me, if you don’t like it don’t make it. stick with your own recipe if that is what you like, no reason to be dissing the person because they put eggs in, there is a million mac and cheese recipes out there and they are all different
Agree!
that’s right post your own recipe instead of criticizing someone else’s 😉
This is has become one of my family’s favorite dishes- thank you so much for sharing! Just a quick question making it for an up coming party and wanted to do ahead. Any suggestions on how to not have it dry out when warming?
I always add about 1/3 cup of milk when reheating.
“To make a very cheesy pasta ~ Boil one Box of Macaroni which is 375 grams typically =8.82 ounces”
375 grams = 13.22oz NOT 8.82
Can u make this recipe ahead of time and bake later