Baked Macaroni and Cheese Recipe

Name: Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; ½ cup melted butter; 1 (12 ounce) can evaporated milk; 2 cups mild cheddar cheese, divided; 2 cups sharp cheddar cheese, divided; 2 cups colby-monterey jack cheese; 1 lb Velveeta cheese, cut into 1/2 cubes; 1 egg, beaten; ½ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon nutmeg; 2 teaspoons sugar; paprika (to garnish)

Servings: persons

1 lb elbow macaroni
½ cup melted butter
1 (12 ounce) can evaporated milk
2 cups mild cheddar cheese, divided
2 cups sharp cheddar cheese, divided
2 cups colby-monterey jack cheese
1 lb Velveeta cheese, cut into 1/2 cubes
1 egg, beaten
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon nutmeg
2 teaspoons sugar
paprika (to garnish)

1
Preheat oven to 350F.
2
Mix 1 cup of mild and 1 cup of sharp cheddar cheeses and set aside.
3
Bring large pot of salted water to a boil.
4
Add macaroni, cook according to package directions.
5
Drain and transfer to large bowl.
6
In smaller bowl, combine butter, milks, egg, salt, pepper, nutmeg and sugar, mix well
7
Stir into macaroni making sure all macaroni is coated.
8
Add colby jack, velveeta and mild/sharp cheese mixture.
9
Stir well to distribute cheeses.
10
Pour mixture into 9x11 glass baking dish.
11
Top with remaining cheese.
12
Bake at 350F for 35-45 minutes or until bubbly hot.
13
Remove from oven sprinkle top with paprika and return to broiler for 3 minutes.
14
Remove from oven and allow to cool 10 minutes before serving.
15
Macaroni may be assembled ahead of time and refrigerated over night or frozen 30 days before baking.
16
If refrigerated increase baking time to 90 minutes.
17
If frozen allow to thaw in refrigerator 8 hours or over night and increase bake time to 1 hr 45 minute Always place cold Pyrex into cold oven to prevent cracking.

1401

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb elbow macaroni, ½ cup melted butter, 1 (12 ounce) can evaporated milk, 2 cups mild cheddar cheese, divided, and more.

Yes, Baked Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Macaroni and Cheese

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