My Baked Macaroni and Cheese recipe is the business on Thanksgiving.
This Baked Macaroni and Cheese recipe has so many cheeses that its like having cheese with the mac. Get it?
Funny fact, my husband does not trust my mother’s Macaroni and Cheese or her cooking in general. To be quite honest, I don’t really blame him. I have mentioned several times in my blog that my mom is not a cook. She is more of a baker but that is only when she really feels like it. We were raised on processed foods, with occasional home cooked meals, and fast-food. Really bad way of teaching a child how to eat as an adult but I grew out of it. Anyway, when my husband and I first started dating I invited him over to my parents house for dinner. I can’t remember for which occasion.
From what I remember there was chicken, burgers, something green, and my mom’s version of Macaroni and Cheese. Weeeell, let’s just say for a person who is a huge Baked Macaroni and Cheese lover, AKA my husband, when we saw my mom’s mac and cheese, it was a bit horrifying. You can tell it was instant Macaroni and Cheese that she tried to bake. It looked really pale and it had slices of American Cheese on top. Yea, pale Instant Macaroni-and-Cheese with American Cheese squares on top. Well the American Cheese squares was my brothers idea. Doesn’t sound too good does it? Because this was one of the first times my husband was invited over for food, he didn’t want to be rude so he did try a very small portion of it, as did I, and it tasted a lot like how you probably would imagine based on the description. Yea, that is not how I make my Baked Macaroni and Cheese recipe.
I must admit, I have made my mac and cheese several ways. But what I find to be consistent is that I always try to use multiple grated cheeses, cream cheese, and evaporated milk. Those ingredients hardly ever change. Now, I just had to actually measure everything I was doing, which wasn’t so bad. To be honest, I don’t think there is anything really special about this Baked Macaroni and Cheese Recipe. It is perfect for beginners and pretty simple! You know me, I don’t do things with a lot of steps and seems complicated. You will love this dish. Especially, if you are a macaroni and cheese lover.
- 12 oz. Large Elbow Macaroni Pasta
- 4 tbsp. Butter
- 4 tbsp. Flour
- 12 oz. Evaporated Milk
- 1 ½ c. whole milk
- ½ c. heavy cream
- 1 tsp. Salt
- 1 tsp. Pepper
- ½ tsp. Dry mustard
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- ½ tbsp. Hot sauce
- 8 oz. Block Sharp Cheddar Cheese, grated and divided
- 8 oz. Bock White Cheddar Cheese, grated and divided
- 8 oz. Block Fontina Cheese, grated and divided
- 8 oz. Velvetta Cheese, cubed
- 8 oz. Cream Cheese, cubed
- Cook the pasta in a large pot of water until al dente. Drain and reserve 1 cup of pasta water. Turn to a separate bowl along with the water to ensure the pasta doesn’t dry out.
- Preheat oven to 325 Degrees and spray a 9X13 casserole dish with non-stick spray.
- In the same or separate large sauce pot on medium heat. Melt the butter and add the flour and whisk together. It will look clumpy. This is normal. Slowly pour in the evaporated milk while whisking to remove and flour clumps. Next, add the whole milk and stir. Be sure to continue to stir so the milk doesn’t burn. Do not bring to a boil, only to a steam.
- Add the heavy cream, salt, pepper, dry mustard, onion and garlic powder, and hot sauce and stir. Add the Velvetta Cheese and Cream Cheese and stir until melted. Add half of the sharp cheddar cheese, white cheddar cheese, and Fontina Cheese. Stir until melted. Add the pasta and stir. Pour the pasta inside the cheese mixture and pour in the casserole dish. Sprinkle the rest of the cheese on top and cover with aluminum foil. Place in the oven cover for 15 minutes and uncovered for 10 minutes to all the topping to brown. Allow to slightly cool and serve.