Old School Baked Macaroni & Cheese
Old School Baked Macaroni & Cheese
Ingredients
For the Macaroni and Cheese Base
- 2 pounds elbow macaroni
- 1/2 stick butter, salted
- salt, as needed
- black pepper, freshly ground, as needed
- 1 pound extra sharp cheddar cheese, cubed
- 1 pound sharp cheddar cheese, cubed
For the Custard and Sauce
- 2 large eggs
- 4 cans evaporated milk, 12 fluid ounces each, do not use sweetened condensed milk
For the Topping
- 1 1/2 cups shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F. Prepare a large disposable aluminum roasting pan or a similarly sized oven-safe baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Do not overcook, as it will continue to cook in the oven.
⏱️ 10 min
- 3
While the macaroni cooks, cut the blocks of extra sharp cheddar and sharp cheddar cheese into small, uniform cubes. These cubes will melt into the sauce, creating pockets of creamy cheese.
⏱️ 10 min
- 4
Once the macaroni is cooked, drain it thoroughly. Transfer the hot macaroni to the prepared roasting pan. Add the 1/2 stick of butter (4 ounces) to the hot noodles and stir gently until the butter has melted and coated the macaroni.
⏱️ 5 min
- 5
Season the buttered macaroni generously with salt and freshly ground black pepper. Add the cubed cheddar cheeses to the pan and stir well to distribute them evenly among the noodles.
⏱️ 3 min
- 6
In a separate medium bowl, crack the 2 large eggs. Pour in 1 can (12 fluid ounces) of evaporated milk. Whisk the mixture thoroughly until the eggs are fully incorporated and no streaks remain, creating a smooth custard.
⏱️ 2 min
- 7
Pour the egg and milk custard evenly over the macaroni and cheese cubes in the roasting pan. Then, pour the remaining 3 cans (36 fluid ounces) of evaporated milk directly over the mixture.
⏱️ 2 min
- 8
Using a fork or spoon, gently mix all the ingredients in the pan. Ensure the milk and egg mixture is well distributed and that most of the noodles are submerged in the liquid. Do not overmix.
⏱️ 3 min
- 9
Generously sprinkle the 1 1/2 cups of shredded cheddar cheese over the entire surface of the macaroni mixture. This will form a golden, bubbly crust.
⏱️ 2 min
- 10
Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the top is golden brown and bubbly, and the sauce is thick and creamy. The exact baking time may vary depending on your oven.
⏱️ 75 min•🌡️ 375
- 11
Remove from the oven and let rest for 10-15 minutes before serving. This allows the sauce to set and prevents it from being too runny.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Old School Baked Macaroni & Cheese
Ingredients
For the Macaroni and Cheese Base
- 2 pounds elbow macaroni
- 1/2 stick butter, salted
- salt, as needed
- black pepper, freshly ground, as needed
- 1 pound extra sharp cheddar cheese, cubed
- 1 pound sharp cheddar cheese, cubed
For the Custard and Sauce
- 2 large eggs
- 4 cans evaporated milk, 12 fluid ounces each, do not use sweetened condensed milk
For the Topping
- 1 1/2 cups shredded cheddar cheese
Instructions
- 1
Preheat your oven to 375°F. Prepare a large disposable aluminum roasting pan or a similarly sized oven-safe baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Do not overcook, as it will continue to cook in the oven.
⏱️ 10 min - 3
While the macaroni cooks, cut the blocks of extra sharp cheddar and sharp cheddar cheese into small, uniform cubes. These cubes will melt into the sauce, creating pockets of creamy cheese.
⏱️ 10 min - 4
Once the macaroni is cooked, drain it thoroughly. Transfer the hot macaroni to the prepared roasting pan. Add the 1/2 stick of butter (4 ounces) to the hot noodles and stir gently until the butter has melted and coated the macaroni.
⏱️ 5 min - 5
Season the buttered macaroni generously with salt and freshly ground black pepper. Add the cubed cheddar cheeses to the pan and stir well to distribute them evenly among the noodles.
⏱️ 3 min - 6
In a separate medium bowl, crack the 2 large eggs. Pour in 1 can (12 fluid ounces) of evaporated milk. Whisk the mixture thoroughly until the eggs are fully incorporated and no streaks remain, creating a smooth custard.
⏱️ 2 min - 7
Pour the egg and milk custard evenly over the macaroni and cheese cubes in the roasting pan. Then, pour the remaining 3 cans (36 fluid ounces) of evaporated milk directly over the mixture.
⏱️ 2 min - 8
Using a fork or spoon, gently mix all the ingredients in the pan. Ensure the milk and egg mixture is well distributed and that most of the noodles are submerged in the liquid. Do not overmix.
⏱️ 3 min - 9
Generously sprinkle the 1 1/2 cups of shredded cheddar cheese over the entire surface of the macaroni mixture. This will form a golden, bubbly crust.
⏱️ 2 min - 10
Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the top is golden brown and bubbly, and the sauce is thick and creamy. The exact baking time may vary depending on your oven.
⏱️ 75 min•🌡️ 375 - 11
Remove from the oven and let rest for 10-15 minutes before serving. This allows the sauce to set and prevents it from being too runny.
⏱️ 15 min