Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 55 minutes to 1 hour 5 minutes
  • Servings: 10-12 servings

Mac-n-Cheese

Ray has never liked mac‑n‑cheese. It didn’t matter how it was made — baked, creamy, homemade, or boxed — it just wasn’t his thing. Thomas, on the other hand, loved all mac‑n‑cheese, but he didn’t care for much of his dad’s cooking. Most dishes Ray made earned a polite shrug or a quiet “it’s okay.” But somehow, Ray ended up with a mac‑n‑cheese recipe that everyone else absolutely adored. Family, friends, neighbors — they all asked for it, and Thomas was always first in line with a plate.

Whenever Ray made it, the kitchen filled with the smell of melted cheese and warm pasta. Thomas would hover nearby, pretending not to be excited, but always watching closely. And when the dish came out of the oven, bubbling and golden, Ray would scoop himself a tiny portion — just a bite or two — mostly to check his work. He still didn’t love mac‑n‑cheese, but he loved seeing everyone else enjoy it. In its own way, that made the dish something special.
 

Ingredients

 
  • 1 box elbow macaroni
  • Water, heavily salted (should taste like the ocean)
  • 1 cup broth (optional)
  • 12 oz evaporated milk
  • 1 pint heavy whipping cream
  • Cheddar cheese, shredded
  • Colby Jack cheese, shredded
  • Monterey Jack cheese, shredded
  • 4 oz mozzarella cheese, shredded
  • 2 eggs
  • Pinch of salt
  • Pinch of black pepper
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder

 

Instructions

1. Cook the Pasta

  1. Preheat the oven to 350°F.
  2. Bring a large pot of water to a boil and salt it generously.
  3. Add the elbow macaroni.
  4. For extra flavor, add 1 cup of broth while the pasta cooks.
  5. Cook until just shy of al dente.
  6. Drain and set aside.

2. Prepare the Cheese

  1. Shred all cheeses.
  2. Reserve about ¼ to ⅓ of the cheese for the topping.
  3. Set aside the remaining cheese for the pasta mixture.

3. Make the Custard

  1. In a large bowl, whisk together the evaporated milk, heavy cream, and eggs.

  2. Add:

    • Pinch of salt
    • Pinch of black pepper
    • 1½ teaspoons garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon paprika
    • ½ teaspoon mustard powder

  3. Whisk until well combined.

4. Combine Everything

  1. Add the cooked macaroni to the custard mixture.
  2. Fold in the shredded cheese, reserving the portion set aside for topping.
  3. Stir until the pasta is evenly coated.

5. Bake

  1. Pour the mixture into a greased baking dish.
  2. Sprinkle the reserved cheese evenly over the top.
  3. Bake for 35-45 minutes, or until the center is set and the top is golden brown.

6. Rest and Serve

  1. Remove from the oven.
  2. Let stand for 10 minutes before serving to allow the macaroni and cheese to set and become extra creamy.

Serving Suggestions

Serve alongside:

  • Fried chicken
  • Barbecue ribs
  • Pulled pork
  • Baked beans
  • Collard greens
  • Cornbread

Recipe Notes

  • Freshly shredded cheese melts more smoothly than pre-shredded cheese.
  • The optional broth adds extra depth of flavor to the pasta.
  • Letting the dish rest before serving helps create the perfect creamy texture.
  • Feel free to adjust the cheese blend to your family’s preference.
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