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Ol' School Macaroni and Cheese

A classic, creamy macaroni and cheese recipe that's sure to please. This baked mac and cheese features a blend of cheeses and a rich custard for the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 0.5 Lb elbow macaroni
  • 1 large egg
  • 12 oz evaporated milk
  • 1 C Velveeta diced
  • 1 C Colby cheese shredded
  • 1 C Monterey jack cheese shredded
  • 1 C sharp cheddar cheese shredded
  • 0.333 C heavy cream
  • 4 Tbsp salted butter diced
  • 2 Tbsp sour cream
  • 0.5 Tbsp cracked black pepper
  • 0.5 Tbsp seasoned salt to taste
  • 0.25 Tsp cayenne pepper
  • 1 Tsp ground white pepper
  • 1 Tsp garlic powder
  • 0.5 Tsp ground mustard
  • 0.5 Tsp onion powder
  • 0.5 Tsp paprika
  • 0.5 Tsp granulated sugar
  • 0.125 Tsp ground nutmeg

Method
 

  1. Grease dish and preheat oven to 350ºF.
  2. Grate cheeses and combine. Cut butter and 1 C Velveeta into cubes. Place butter, velveeta, and half of the shredded cheeses in the prepared dish.
  3. Cook macaroni in salted water to al dente. While noodles boil, prepare custard.
  4. Whisk together evaporated milk, heavy cream, sour cream, egg, sugar, and all seasonings except paprika until combined.
  5. Dump hot noodles into the baking dish. Stir together, letting the noodles start to melt the cheeses. Spread evenly.
  6. Sprinkle on a thin layer of cheese, then pour the custard over it. The liquid should come just to the top of the noodles.
  7. Sprinkle on another layer of cheese, then the ½ Tsp paprika.
  8. Bake for 40-45 minutes, until golden brown and bubbling. Broil for 2-3 minutes if needed.
  9. Let it rest for at least 10 minutes before serving.

Notes

For a richer flavor, use a combination of sharp and mild cheddar cheeses.