Description
This Ol’ School Macaroni and Cheese recipe is a comforting classic that blends multiple cheeses and a creamy custard for a rich, nostalgic dish. Baked to golden perfection with a flavorful seasoning blend, it’s reminiscent of homemade mac and cheese just like your grandmother might have made. Perfect for gatherings or a hearty family dinner.
Ingredients
Scale
Pasta
- ½ Lb elbow macaroni
Cheese
- 1 C Velveeta (diced)
- 1 C Colby cheese (shredded)
- 1 C Monterey jack cheese (shredded)
- 1 C sharp cheddar cheese (shredded)
Dairy and Butter
- 1 large egg
- 1 12-oz can evaporated milk
- â…“ C heavy cream
- 4 Tbsp salted butter (diced)
- 2 Tbsp sour cream
Seasonings
- ½ Tbsp cracked black pepper
- ½ Tbsp seasoned salt (to taste)
- ¼ Tsp cayenne pepper
- 1 Tsp ground white pepper
- 1 Tsp garlic powder
- ½ Tsp ground mustard
- ½ Tsp onion powder
- ½ Tsp paprika
- ½ Tsp granulated sugar
- â…› Tsp ground nutmeg
Instructions
- Prepare Baking Dish and Oven: Grease an 8×8-inch square baking dish and preheat your oven to 350ºF (175ºC) to get it ready for baking.
- Combine Cheeses and Butter: Grate and mix the Colby, Monterey Jack, and sharp cheddar cheeses together in a large bowl. Cut the butter and Velveeta into small cubes. Place the butter, Velveeta, and half of the shredded cheeses into the prepared baking dish.
- Cook Pasta: On the stovetop, cook the elbow macaroni in salted boiling water just until al dente according to the package directions. Drain the pasta immediately after cooking.
- Make the Custard: While the pasta cooks, whisk together in a large bowl the evaporated milk, heavy cream, sour cream, egg, granulated sugar, cracked black pepper, seasoned salt, cayenne pepper, ground white pepper, garlic powder, ground mustard, onion powder, and nutmeg until fully combined and smooth with no streaks of egg.
- Mix Pasta with Cheese Layer: Immediately after draining, add the hot pasta to the baking dish with the cheeses and butter. Stir well to allow the residual heat to start melting the cheeses, mixing everything evenly.
- Layer Remaining Ingredients: Sprinkle a thin layer of the remaining shredded cheeses over the pasta. Pour the custard mixture gently over the cheese and noodles, ensuring the liquid reaches just to the top of the noodles. Then sprinkle the remaining shredded cheese on top, followed by a dusting of paprika.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes until the top is golden brown and bubbly around the edges.
- Broil for Extra Browning (Optional): If the top isn’t browned to your liking after 45 minutes, switch your oven to broil and broil for 2 to 3 minutes, watching closely to prevent burning.
- Rest Before Serving: Remove from the oven and let the macaroni and cheese rest in the dish for at least 10 minutes before serving to allow it to set and enhance the flavors. Do not cut or serve before this rest time.
Notes
- This recipe is a nostalgic homage to traditional homemade mac and cheese, capturing rich, layered flavors.
- Adapted from Sweetie Pie’s classic recipe, it’s meant to be creamy with just the right balance of cheeses and spices.
- Allowing the dish to rest after baking is crucial for the best texture and flavor.
- Use freshly shredded cheese for the best melting and taste.
- Adjust seasoning to your taste, especially the seasoned salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1241 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 103 mg
