Classic Mac and Cheese recipe – Cheap Simple Recipes

Creamy Classic Mac and Cheese: A Nostalgic Comfort Food

Introduction

There’s something magical about Mac and Cheese that transports us back to simpler times. Whether it was your mom’s secret recipe or that bubbling dish at family gatherings, Mac and Cheese holds a special place in our hearts. This version of the classic is all about creamy decadence, combining the rich flavors of cheddar and mozzarella with the nostalgic comfort of elbow macaroni. Perfect for a cozy dinner or as a side dish at your next family gathering, this recipe will soon become a favorite in your household.

Ingredient Overview

Elbow Macaroni: The classic pasta shape for Mac and Cheese, elbow macaroni is perfect for holding onto the creamy sauce, ensuring each bite is filled with cheesy goodness. We’re using 3 cups of dry elbow macaroni, which will expand during cooking to serve a crowd.
Salted Butter: A staple in any Mac and Cheese recipe, the butter adds richness and helps to create a velvety texture. We’re using 4 tablespoons of salted butter for that perfect savory touch.
Evaporated Milk: With 2 (12 oz) cans of evaporated milk, this recipe gains a luxurious creaminess without the heaviness of cream. It’s the secret to a smooth, rich sauce that clings to every noodle.
Milk of Choice: Whether you prefer whole milk, 2%, or a non-dairy alternative, adding 1/3 cup of milk ensures the sauce is perfectly balanced and not overly thick.
Large Eggs: Adding 2 large eggs helps bind the sauce, giving the Mac and Cheese a custard-like texture that’s both creamy and set.
Garlic Salt: Just a touch of garlic salt, 1/4 teaspoon, enhances the flavor profile without overwhelming the dish.
Cheddar Cheese: Sharp cheddar is the star of the show, providing that classic Mac and Cheese flavor we all know and love. We’re using 4 cups of shredded cheddar cheese for a bold, cheesy taste.
Mozzarella Cheese: For that gooey, stretchy cheese pull, 2 cups of shredded mozzarella cheese are added to the mix, perfectly complementing the sharpness of the cheddar.
Paprika: A teaspoon of paprika adds a subtle warmth and color to the dish, finishing it off with a hint of smokiness.

Step-by-Step Cooking Instructions

Step 1: Cook the Macaroni

Bring a large pot of water to a boil. Add a generous amount of salt to the water to enhance the flavor of the pasta.
Add the dry elbow macaroni and cook until al dente, usually around 7-8 minutes. You want the pasta to have a slight bite since it will cook further in the oven.
Drain the macaroni well and return it to the pot. Make sure to shake off as much water as possible to avoid a watery dish.

Step 2: Add the Butter

Immediately add the 4 tablespoons of salted butter to the hot macaroni. Stir until the butter is fully melted and coats the pasta evenly. This step ensures the pasta won’t stick together and adds a rich, buttery flavor.

Step 3: Prepare the Milk Mixture

In a large mixing bowl, whisk together the evaporated milk, milk of choice, eggs, and garlic salt. Whisk until the eggs are fully incorporated, and the mixture is smooth. This combination will create a luscious, creamy sauce that bakes into the pasta.

Step 4: Mix the Cheeses

In another bowl, combine the shredded cheddar and mozzarella cheeses. Toss them together to ensure an even distribution of both cheeses in each layer.

Step 5: Assemble the Dish

Preheat your oven to 375°F (190°C) and lightly spray a 9×13 inch baking pan with non-stick cooking spray. This prevents the Mac and Cheese from sticking to the pan.
Start by layering 1/3 of the cooked macaroni in the bottom of the prepared pan. Evenly spread out the pasta for consistent layers.
Sprinkle 1/3 of the cheese mixture over the macaroni. Repeat the layering process two more times, ensuring each layer is evenly spread.
Pour the milk mixture over the top of the assembled dish. Make sure the liquid evenly covers the pasta, allowing it to soak into every layer.
Sprinkle the top with the paprika for a pop of color and a hint of smokiness.

Step 6: Bake

Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly. The edges should be slightly crispy, while the inside remains creamy and cheesy.

Step 7: Serve

Let the Mac and Cheese cool for a few minutes before serving. This allows the dish to set slightly, making it easier to slice and serve. Enjoy this comforting, cheesy delight with family and friends!

Frequently Asked Questions

What’s the best type of cheese to use in Mac and Cheese?
While cheddar is a classic choice, feel free to experiment with other cheeses like Gruyère, fontina, or Monterey Jack for different flavors and textures.

Can I make Mac and Cheese ahead of time?
Yes, you can assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking.

How do I prevent my Mac and Cheese from drying out?
Ensure the pasta is properly cooked and well-coated with the butter before baking. Also, don’t skimp on the cheese or milk mixture, as these provide moisture.

Can I add other ingredients to this recipe?
Absolutely! Feel free to mix in cooked bacon, sautéed onions, or even steamed broccoli for added flavor and texture.

How do I get a crispy top on my Mac and Cheese?
For an extra crispy top, sprinkle some breadcrumbs mixed with melted butter over the cheese before baking.

What’s the difference between evaporated milk and regular milk?
Evaporated milk has about 60% of its water content removed, making it creamier and richer than regular milk.

Can I use gluten-free pasta?
Yes, gluten-free pasta works well in this recipe, just be sure to cook it according to the package instructions.

Why are eggs added to the recipe?
Eggs help to set the dish, giving it a custard-like consistency that holds its shape when served.

Is this recipe suitable for freezing?
Yes, you can freeze the assembled but unbaked Mac and Cheese. Thaw in the refrigerator before baking.

What can I use instead of mozzarella cheese?
You can substitute mozzarella with a mild cheese like Monterey Jack or provolone.

20 Helpful Tips

Tip 1: Use freshly grated cheese for the best meltability and texture.
Tip 2: Undercook the pasta slightly to avoid mushy Mac and Cheese after baking.
Tip 3: Layer the pasta and cheese evenly for consistent cheesy goodness throughout the dish.
Tip 4: Add a pinch of cayenne pepper for a subtle kick of heat.
Tip 5: Mix in some sour cream for added tang and creaminess.
Tip 6: Use a mix of cheeses for more complex flavors.
Tip 7: Let the Mac and Cheese rest after baking to allow the sauce to thicken.
Tip 8: Don’t skip the butter step as it prevents the pasta from sticking together.
Tip 9: For a smoky flavor, try adding a touch of smoked paprika.
Tip 10: Avoid pre-shredded cheese which contains anti-caking agents that can affect the texture of the sauce.
Tip 11: Add a splash of hot sauce to the milk mixture for a zesty twist.
Tip 12: For extra creaminess, stir in a little cream cheese to the sauce.
Tip 13: Use a glass or ceramic baking dish for even cooking.
Tip 14: Don’t overbake to prevent the dish from drying out.
Tip 15: Add a crunchy topping with panko breadcrumbs mixed with melted butter.
Tip 16: For a richer sauce, use whole milk or a mix of cream and milk.
Tip 17: Store leftovers properly to maintain the dish’s creamy texture.
Tip 18: Experiment with add-ins like lobster, bacon, or sautéed mushrooms.
Tip 19: Reheat leftovers slowly to avoid separating the sauce.
Tip 20: Serve with a side salad to balance out the richness of the dish.

10 Storage Tips

Tip 1: Store leftover Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days.
Tip 2: Allow the dish to cool completely before covering and refrigerating.
Tip 3: Separate large portions into smaller containers for easier reheating.
Tip 4: Label and date your containers to keep track of freshness.
Tip 5: For freezing, wrap the dish tightly in plastic wrap and aluminum foil.
Tip 6: Use freezer-safe containers to prevent freezer burn.
Tip 7: Thaw frozen Mac and Cheese in the refrigerator overnight before reheating.
Tip 8: Reheat gently in the oven at 325°F, covered with foil to retain moisture.
Tip 9: Add a splash of milk when reheating to revive the creamy texture.
Tip 10: Avoid microwaving in large portions, as it may dry out the dish; reheat in smaller servings instead.

20 Recipe Secrets

Secret 1: Use aged cheddar for a deeper, richer flavor.
Secret 2: Add a touch of Dijon mustard to the milk mixture for a subtle tang.
Secret 3: Stir in some crème fraîche for an extra creamy and luxurious sauce.
Secret 4: Don’t skip the layering process, as it ensures even distribution of cheese and sauce.
Secret 5: Add a small amount of truffle oil for a gourmet twist.
Secret 6: Use smoked cheddar for a distinct, savory flavor.
Secret 7: Incorporate caramelized onions for a sweet and savory contrast.
Secret 8: Use a food processor to shred cheese for smoother melting.
Secret 9: Add roasted garlic to the sauce for a depth of flavor.
Secret 10: Experiment with different pasta shapes like cavatappi or fusilli for a unique texture.
Secret 11: Include a splash of Worcestershire sauce for umami richness.
Secret 12: Top with finely chopped chives for a burst of freshness.
Secret 13: Mix in some cooked, crumbled bacon for a smoky, savory addition.
Secret 14: Try adding a handful of breadcrumbs mixed with grated Parmesan on top for a crunchy finish.
Secret 15: Add a dash of nutmeg to the milk mixture for warmth and depth.
Secret 16: Mix in sautéed spinach for a nutrient boost.
Secret 17: Bake on the middle rack of the oven to prevent burning the top.
Secret 18: Let the dish sit for 10 minutes after baking to allow the sauce to set.
Secret 19: Use a mix of mild and sharp cheddar for a balanced cheese flavor.
Secret 20: For a lighter version, substitute some of the cheese with Greek yogurt.