Baked Macaroni Cheese
I love this creamy, stovetop macaroni and cheese. I also love this comforting, Southern-style baked macaroni and cheese.
You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I present to you their love-child, Mabel.
This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom.
This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I’ve ever tasted. Can’t wait for an excuse to make it again.
The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry nothing major.
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
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. Enjoy