Easy Mac and Cheese
Easy bake Mac and cheese with a golden top featured on Good Groceries with Tiffany.
Easy Creamy Mac and Cheese
This creamy baked mac and cheese is rich, cheesy, and comforting, with sharp cheddar, Monterey Jack, evaporated milk, and eggs. It is a crowd-pleasing side dish for Sunday dinner, holidays, family gatherings, or an easy weeknight meal.
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Ingredients
1 pound elbow macaroni
4 cups Monterey Jack cheese, freshly grated
6 cups sharp cheddar cheese, freshly grated
2 cans (12 ounces each) evaporated milk
4 large eggs, beaten
Seasoned salt, to taste
Black pepper, to taste
Directions
Preheat the oven. Heat the oven to 375°F. Prepare a 9-by-13-inch baking dish.
Cook the macaroni. Boil the elbow macaroni according to the package directions until just al dente. Drain well, but do not rinse.
Add the cheese. Place the hot macaroni in a large mixing bowl. Add the Monterey Jack and sharp cheddar, then gently toss until the pasta is evenly coated. If desired, reserve a little cheese for the top.
Make the custard. In a separate bowl, whisk together the evaporated milk and beaten eggs until smooth. Season with seasoned salt and black pepper to taste.
Assemble the dish. Transfer the macaroni and cheese to the baking dish. Pour the milk-and-egg mixture evenly over the pasta, then gently stir so it reaches every part of the dish. Sprinkle any reserved cheese over the top.
Bake. Bake uncovered for 20–30 minutes, until the cheese is bubbling, the center is set, and the egg mixture is fully cooked.
Rest and serve. Let the mac and cheese rest for 10 minutes before serving so it can set while staying creamy.
Recipe Notes
Freshly grated cheese melts more smoothly than pre-shredded cheese.
Cook the pasta only until al dente so it does not become too soft while baking.
Avoid overbaking; remove the dish when the center is just set.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered, adding a small splash of milk if needed to restore creaminess.
