Baked Macaroni & Cheese
Shannon Jackson
Nov 22, 2022
Since growing up everyone has always loved my Mom's macaroni and cheese. Once I got to college it was one of the only things that I knew how to make on my own so whenever we hosted dinner or cookouts it was the dish I offered to make and they TORE IT UP!
I guess we shouldn't be surprised that it is also our highest performing video on our YouTube channel.
Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Yield: 16 servings
INGREDIENTS
1 lb Elbow Noodles
1 lb Extra Sharp Cheddar Cheese
I used two 8 oz blocks.
1 lb Sharp Cheddar Cheese
I used two 8 oz blocks.
1 lb Mild Cheddar Cheese
I used two 8 oz blocks.
1 lb Pepper Jack Cheese
I used two 8 oz blocks. The use of Pepper Jack is optional; however, if you decide not to use Pepper Jack, replace it with more Cheddar. I'd recommend mild or one 8 oz block of mild and one 8 oz block of sharp.
1 cup Evaporated Milk
In the YouTube Video, I used 1/2 cup of Evaporated Milk and mixed it with 1/2 cup of water. Thanks to you all I learned that the water isn't necessary. One of the many reasons we love this platform is that we too learn so much from you! Thank ya!
1 Egg
To Liking Salt & Pepper
DIRECTIONS
Step 1
Fill your water in your pot and bring it to a boil. Once the water is boiling at a sprinkle of salt to the water and add your noodles. This will help ensure that your noodles don't stick.
Step 2
Start grading your cheese. You can begin this step while you're waiting for the water to come to a complete boil. I alternate between the different flavor packs of cheese as I grate.
Step 3
Pre-heat the oven to 425 degrees fahrenheit.
Step 4
Prep your milk by whisking together 1 cup of evaporated milk with one egg.
Step 5
Spray your pan with non stick cooking spray and layer in the noodles. Sprinkle salt and pepper. Add a layer of cheese. Repeat once more.
STEP 6
Poor the milk on and then add your final layer of cheese.
STEP 7
Bake for 35 mins.
STEP 8
Allow to cool for 20 mins and then serve and enjoy.
Additional Notes
- More on the evaporated milk. Diluting it as I did in the video, actually kind of defeats the purpose of using it. Evaporated milk is milk that has over half of the water removed from it making it thicker and creamier than regular milk. It's funny because I just always made the Mac & Cheese the way I was taught never questioning anything about the process. But like so many things, this community has helped me learn!
If you give the recipe a try, we hope you enjoy it as much as we do!
