Creamy, cheesy, and loaded with flavor. Best for Christmas. Follow this step-by-step guide to make the best baked mac and cheese.
1.Pasta: 2½ cups elbow macaroni (uncooked)2.Wet Mix:2 eggs can evaporated milk½ cup whole milk1 tbsp granulated sugar1 tsp kosher salt (or as desired)¼ tsp ground white pepper¼ tsp ground black pepper½ tsp dry mustard½ tsp smoked paprika
Ingredients for mac and cheese:
3.Cheeses:½ lb Velveeta (cubed)4 oz Colby Jack (shredded)4 oz Monterey Jack (shredded)4 oz sharp cheddar (shredded)4 oz mild cheddar or American cheese (shredded)4.Other:½ cup (1 stick) butter (cubed)½ cup sour cream
Step 1: Prep Your Ingredients1.Boil 2½ cups of elbow macaroni in heavily-salted water until al dente. Do not overcook.2.Drain the pasta well and transfer it to a large mixing bowl.
Instrcution
Step 2: Prepare the Cheese Sauce1.In a separate bowl, whisk together: Eggs, evaporated milk, whole milk, sugar, salt, white pepper, black pepper, dry mustard, and smoked paprika.2.Pour this mixture over the cooked macaroni and briefly mix to combine.
Step 3: Add the Cheeses1.Fold in: Butter, sour cream, Velveeta cubes, Colby Jack, Monterey Jack, and sharp cheddar cheese.2.Mix gently until the ingredients are evenly distributed.
Step 4: Assemble and Bake1.Grease a 9"x13" baking dish (or two 8"x8" pans) with butter.2.Transfer the mac and cheese mixture to the dish and spread evenly.3.Sprinkle the mild cheddar (or American cheese) over the top.
Step 5: Bake to Perfection1.Bake in a preheated oven at 350°F for 40–45 minutes, or until bubbly with a golden crust.2.Avoid over-baking to keep the cheese creamy and noodles perfectly tender.
Step 6: Serve and Enjoy1.Let the mac and cheese cool for 10 minutes before serving.2.Enjoy the creamy, cheesy goodness while it’s warm and fresh!