Go Back
Golden baked macaroni and cheese in an ivory baking dish

Good Ole Fashion Mac and Cheese

Classic baked elbow macaroni layered with cheddar and mozzarella, then baked with an evaporated milk and egg custard until golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • 1 9×13-inch baking dish
  • 1 Large pot and colander
  • 1 Mixing bowls and whisk
  • 1 Food thermometer

Ingredients
  

Ingredients

  • 3 cups dry elbow macaroni measured before cooking
  • 4 tablespoons salted butter plus a little extra for greasing
  • 2 12-ounce cans evaporated milk unsweetened; 24 ounces total
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/4 teaspoon garlic salt
  • 4 cups shredded cheddar cheese sharp or medium
  • 2 cups shredded low-moisture mozzarella cheese
  • 1 teaspoon paprika

Instructions
 

Instructions

  • Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
  • Cook the macaroni in a large pot of boiling water according to the package directions, stopping when it is al dente. Drain well, return it to the pot, and stir in the butter until melted. Let the pasta cool briefly while you prepare the milk mixture.
    Cooked elbow macaroni tossed with butter
  • Whisk the evaporated milk, whole milk, eggs, and garlic salt in a bowl until smooth, with no streaks of egg white.
    Milk and eggs whisked together for baked macaroni and cheese
  • Combine the cheddar and mozzarella in another bowl. Spread one-third of the macaroni in the baking dish and cover with one-third of the cheese. Repeat twice, ending with cheese. Pour the milk mixture evenly over the layers and sprinkle with paprika.
    Macaroni layered with cheddar and mozzarella before baking
  • Bake uncovered, starting to check after 25 minutes. Allow about 30 minutes, or longer as needed, until the top is golden, the center is set, and a food thermometer inserted in the middle reads 165°F. If the top browns too quickly, loosely cover it with foil while the center finishes cooking.
  • Let the macaroni and cheese rest for 10 minutes before scooping and serving.

Notes

Baking time is an estimate. Use the center temperature and a set custard to judge doneness. Grate the cheeses for an even melt. Use unsweetened evaporated milk, not sweetened condensed milk. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
Adapted from Cathleen Childs’ baked macaroni and cheese at A Taste of Madness.
Keyword baked macaroni and cheese, Good Ole Fashion Mac and Cheese, old fashioned mac and cheese