Old Fashioned Baked Mac and Cheese

Good Ole Fashion Mac and Cheese

Old Fashioned Baked Mac and Cheese is the firmer, custard-style version of macaroni and cheese made with eggs, evaporated milk, cheddar, mozzarella, and layers of pasta and cheese. It is different from a stovetop cheese-sauce recipe, and that is exactly why it works so well for holidays, potlucks, and Sunday dinners.

Old Fashioned Baked Mac and Cheese with cheddar and mozzarella

The eggs and evaporated milk set around the macaroni as it bakes, while the cheese layered throughout gives every serving plenty of melted cheddar and mozzarella. The finished texture is rich and sliceable rather than loose and saucy.

If you prefer a softer sauce-style version, try my Creamy Baked Mac and Cheese. If you need to keep the oven free, the Crockpot Mac and Cheese is the better choice.

What Makes This Mac and Cheese Old Fashioned?

This style does not start with a flour-thickened cheese sauce. Instead, cooked macaroni is layered with shredded cheese and covered with a mixture of evaporated milk, regular milk, and eggs. As it bakes, the liquid sets around the pasta and cheese.

That gives it a more traditional baked texture with defined layers and browned cheese on top. Evaporated milk also adds richness without requiring heavy cream.

Ingredient Notes

  • Elbow macaroni: Cook it only until al dente so it can finish in the oven without becoming soft.
  • Evaporated milk: This gives the custard mixture body and a richer dairy flavor than regular milk alone.
  • Eggs: They are important to the old-fashioned baked texture. They help the casserole set rather than stay saucy.
  • Cheddar: This supplies most of the classic cheese flavor.
  • Mozzarella: It softens the sharpness of the cheddar and adds a more melted, stretchy texture.
  • Paprika: A light sprinkle adds color to the top without making the dish spicy.

Tips for the Best Baked Mac and Cheese

  • Do not overcook the macaroni. It still has 25 to 30 minutes in the oven.
  • Mix the eggs and milk thoroughly. You want an even custard mixture before it goes over the pasta.
  • Layer the cheese instead of putting it all on top. That gives the center as much cheese as the surface.
  • Let it rest before serving. About 10 minutes helps the custard finish setting and makes portions easier to scoop.
  • Watch the top near the end. Once the cheese is melted and the center is set, there is no benefit to overbaking it.

Make Ahead and Storage

You can cook the macaroni, grate the cheese, and mix the milk-and-egg mixture ahead. For the best texture, I would assemble the casserole closer to baking time so the pasta does not sit in the liquid for too long.

Refrigerate leftovers for up to 4 days. Reheat covered so the top does not dry out before the center gets hot. Individual servings also reheat well in the microwave at medium power.

Old Fashioned Baked Mac and Cheese Ingredients

  • 3 cups dry elbow macaroni
  • 4 tablespoons salted butter
  • 2 (12-ounce) cans evaporated milk
  • 1/3 cup milk of choice
  • 2 large eggs
  • 1/4 teaspoon garlic salt
  • 4 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon paprika

How to Make Old Fashioned Baked Mac and Cheese

  1. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente.
  2. Drain the macaroni, return it to the pot, and stir in the butter until melted.
  3. In a large bowl, whisk together the evaporated milk, regular milk, eggs, and garlic salt until fully combined.
  4. In a separate bowl, combine the shredded cheddar and mozzarella.
  5. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
  6. Spread one-third of the macaroni in the dish, followed by one-third of the cheese. Repeat the layers until all the macaroni and cheese are used.
  7. Pour the milk-and-egg mixture evenly over the casserole. Sprinkle the paprika over the top.
  8. Bake for 25 to 30 minutes, or until the center is set and the cheese is melted.
  9. Let the casserole rest for about 10 minutes before serving.

Frequently Asked Questions

Why does this recipe use eggs?

The eggs help the milk mixture set around the pasta. That is what gives this style of baked mac and cheese its firmer, old-fashioned texture.

Can I use only cheddar?

Yes. The mozzarella makes the cheese layer softer and stretchier, but all cheddar will work if you prefer a stronger cheddar flavor.

For more cheesy dinner and side-dish ideas, browse the Pasta and Side Dishes collections.