Homemade Baked Mac and Cheese
This ultimate comfort food delivers a rich, velvety texture without the complexity of a traditional roux. By utilizing a starch-retention method that keeps the cooking water in the pot, this recipe ensures perfectly coated, glossy noodles in every bite. A blend of sharp cheddar and smooth American cheese creates a robust flavor profile that melts beautifully, resulting in a restaurant-quality pasta bake that is consistently creamy, savory, and stress-free for any family dinner.
Ingredients
- 16 ounces macaroni noodles
- 4 cups water
- 4 tablespoons unsalted butter
- 16 ounces sharp cheddar cheese, freshly shredded
- 4 ounces American cheese
- 2 large eggs, room temperature
- 12 ounces evaporated milk
- 2 teaspoons hot sauce
- 2 teaspoons ground mustard
Instructions
- Boil 4 cups of water in a large heavy-bottomed pot.
- Add macaroni noodles to the boiling water and cook for 4 minutes, ensuring excess water remains in the pot.
- Reduce the heat to low once the pasta reaches a tender-crisp texture.
- Stir in the butter, shredded cheddar cheese, and American cheese until fully melted.
- Whisk the eggs, evaporated milk, hot sauce, and ground mustard together in a separate bowl.
- Pour the milk mixture into the pot and stir constantly until the sauce thickens and coats the noodles.
- Transfer to a baking dish and finish in the oven at 350 degrees F for approximately 15 minutes until bubbly and golden.
Notes
Always shred your cheese from a block rather than using pre-shredded bagged cheese to ensure the smoothest melt. Do not substitute condensed milk for the evaporated milk as it will change the sugar content significantly. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1.5gCalories: 520kcalCarbohydrates: 42gProtein: 24gFat: 28gSaturated Fat: 16gCholesterol: 115mgSodium: 780mgFiber: 2gSugar: 8g
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