Baked Mac and Cheese Recipe
This creamy baked mac and cheese is rich, cheesy, and easy to make with simple pantry staples. A blend of cheddar and mozzarella, combined with evaporated milk and eggs, creates a smooth, comforting casserole with a golden finish.
Ingredients
- 3 cups dry pasta
- 4 tablespoons salted butter
- 2 cans evaporated milk (12 oz / 370 ml each)
- 1/3 cup milk
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon paprika
Instructions
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Preheat the oven to 376°F and lightly grease a 9 x 13-inch baking dish.
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Bring a large pot of water to a boil. Add salt and the pasta, then cook until just tender according to the package directions.
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Drain the pasta and return it to the pot.
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Add the butter and stir until fully melted and evenly coated. Set aside.
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In a large mixing bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until smooth and well blended.
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In a separate bowl, combine the cheddar cheese and mozzarella cheese.
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Layer one-third of the cooked pasta into the prepared baking dish, followed by one-third of the cheese mixture.
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Repeat the layers until all the pasta and cheese have been used.
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Pour the milk and egg mixture evenly over the layered pasta and cheese.
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Sprinkle the paprika evenly across the top.
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Bake for 26 to 31 minutes, or until the dish is hot, bubbly, and lightly golden on top.
Serving Suggestion
Let the mac and cheese rest for a few minutes before serving. Enjoy this classic baked macaroni and cheese as a comforting main dish or a crowd-pleasing side.
