Southern Baked Homemade Macaroni and Cheese
Still our family favorite Homemade Macaroni and Cheese and nothing tops it! Stunning buttery-creaminess and layers of gooey cheese, if you love baked macaroni and cheese with a crusty topping and crispy edges - look no further than this decadent and wildly popular recipe.
Servings: 12 servings
Ingredients
- 6 tablespoons butter plus 4 Tbsp more for baking dish
- 3/4 lb. dry elbow macaroni
- 2 12 ounce cans evaporated milk
- 1/3 cup milk
- 2 large eggs
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon garlic powder
- 2 8 oz packages extra sharp cheddar cheese, grated
- 1 8 oz package monterey or pepper jack cheese, grated
- paprika for sprinkling
- salt and freshly ground pepper
Instructions
- Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside.
- Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions.
- Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture.
- Pour milk mixture evenly over contents of baking dish. Sprinkle the casserole with paprika. Bake until top layer is golden browned, about 35-45 minutes. Let stand 10 to 15 minutes before serving.
Notes
*If you are looking for an egg-free version, try my recipe here