Description
Ol’ School Macaroni and Cheese is a creamy, cheesy baked pasta dish that combines multiple cheese varieties with a rich custard base for an indulgent classic comfort food perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- ½ Lb elbow macaroni
Cheeses and Dairy
- 1 C Velveeta (diced)
- 1 C Colby cheese (shredded)
- 1 C Monterey jack cheese (shredded)
- 1 C sharp cheddar cheese (shredded)
- ⅓ C heavy cream
- 4 Tbsp salted butter (diced)
- 2 Tbsp sour cream
Custard and Seasonings
- 1 large egg
- 1 12-oz can evaporated milk
- ½ Tbsp cracked black pepper
- ½ Tbsp seasoned salt (to taste)
- ¼ Tsp cayenne pepper
- 1 Tsp ground white pepper
- 1 Tsp garlic powder
- ½ Tsp ground mustard
- ½ Tsp onion powder
- ½ Tsp paprika
- ½ Tsp granulated sugar
- ⅛ Tsp ground nutmeg
Instructions
- Prepare the Baking Dish and Oven: Grease an 8×8″ square baking dish thoroughly and preheat your oven to 350ºF to ensure even baking.
- Grate and Combine Cheeses: Grate the Colby, Monterey Jack, and sharp cheddar cheeses and combine them in a large bowl. Cut the Velveeta and butter into small cubes. Place the butter, Velveeta, and half of the shredded cheeses into the prepared baking dish.
- Cook the Macaroni: On the stovetop, boil the elbow macaroni in salted water until just al dente according to package directions. Drain immediately.
- Prepare the Custard Mixture: While the pasta cooks, whisk together evaporated milk, heavy cream, sour cream, egg, sugar, and all seasonings except paprika in a large bowl until fully combined and smooth with no streaks of egg.
- Combine Pasta and Cheese in Baking Dish: Add the hot drained noodles to the baking dish with the butter, Velveeta, and half the shredded cheeses. Stir gently to start melting the cheeses and distribute evenly.
- Add Cheese Layer and Pour Custard: Sprinkle a thin layer of shredded cheese over the noodles, then pour the prepared custard over the entire dish, making sure the liquid reaches just to the top of the noodles.
- Final Cheese Topping and Seasoning: Sprinkle the remaining shredded cheese evenly on top and finish with a dusting of paprika.
- Bake the Dish: Bake in the preheated oven for 40-45 minutes until golden brown and bubbling around the edges. If the top isn’t browned enough after 45 minutes, broil for 2-3 minutes but watch carefully to prevent burning.
- Rest Before Serving: Allow the macaroni and cheese to rest for at least 10 minutes before serving to let it set properly and enhance flavors. Resist the urge to cut into it immediately!
Notes
- This recipe is a classic take inspired by traditional family-style cooking, reminiscent of the way your grandmother might have made it.
- Adapted from Sweetie Pie’s recipe for that nostalgic, bold cheese flavor.
- Letting the dish rest after baking is essential for the best texture and ease of serving.
- You can adjust seasoning salts and peppers to taste depending on your preference for spice and saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1241 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 103 mg
