The Best Mac N Cheese
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A rich and creamy soul-food style baked macaroni and cheese made with evaporated milk and a trio of melted cheeses.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)).
Bring a large pot of salted water to a boil. Add the 1lb of macaroni noodles and cook until just al dente. Drain the water.
While the noodles are hot, add 3 tablespoons of butter and stir until completely melted and the noodles are coated.
Shred the three blocks of cheese (Cheddar, Monterey Jack, and your choice) by hand for the best melting consistency.
Pour the 2 cans of evaporated milk over the buttered noodles.
Add about two-thirds of the shredded cheese mixture to the pot. Season with salt, pepper, and any other preferred seasonings (the author specifies no garlic). Stir until the cheese begins to melt and form a sauce.
Transfer the mixture to a greased baking dish.
Top the macaroni with the remaining shredded cheese, spreading it in an even layer.
Sprinkle paprika and parsley over the top for color and flavor.
Bake in the preheated oven for 25-30 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Notes
The author specifically recommends not using garlic in this recipe to maintain the traditional soul food flavor profile. Shredding cheese from blocks rather than using pre-shredded bags is highly recommended for a smoother melt.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 643
- Protein
- 31 g
- Carbs
- 48 g
- Fat
- 36 g
- Fiber
- 2 g
Where the calories come from
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