I feel like a holiday cookout is incomplete without Mac & Cheese. Right?! 🙌 It’s like an American tradition! Holidays call for splurges – like this luscious, gooey, amazing Best Baked Mac & Cheese!
I can attest that it is the best because this recipe comes from the Cook’s Country TV Show Cookbook! If you don’t watch that show, you should! They have a test kitchen that comes up with the BEST way to make almost everything – so, if they don’t have it right, I don’t know who does!!
Seriously, this is so freakin’ good – and it makes a big 13 x 9 casserole dish full of cheesy goodness, so you will need to share it so you don’t eat it all yourself! You’ll note it takes 45 minutes to prepare, but it’s easy prep, and so worth it!
Couple notes – I suggest shredding all the cheese yourself – don’t use pre-shredded. That stuff has a lot of fillers in it, that does not = good eats. Also, this recipe uses parmesan breadcrumbs on top, which I made easily in my blender. Why? Because it is SO much easier to clean than all.those.dang.parts of the food processor! However, if you are of the “cheese-on-top” camp of Mac & Cheese lovers, feel free to omit, and just top with more shredded cheese.
Hope you love ❤️ it as much as I do!
Best Baked Mac & Cheese
The Best Mac & Cheese Ever is luscious, cheesy & rich and doesn't separate or clump because of 2 secret ingredients - Evaporated Milk & American Cheese!
Ingredients
- 1 stick of unsalted butter - 1/2 of which (4 TBSP) melted
- 4 slices of white sandwich bread - crusts removed, & quartered
- 1/4 grated parmesan cheese
- 1 (16 oz.) box of elbow Macaroni
- 1 TBSP salt
- 5 TBSP AP flour
- 3 (12 oz.) cans of evaporated milk
- 2 TSP hot sauce
- 1 TSP dry mustard
- 1/8 TSP ground nutmeg
- 8 oz. sharp cheddar cheese - shredded
- 8 oz. American cheese - shredded
- 4 oz. (1/2 a block) Monterey Jack or Pepper Jack cheese - shredded
Directions
- Step 1 Preheat oven to 350 degrees & adjust oven rack to middle position. Pulse bread & parmesan in blender (or food processor) until forms crumbs – add melted butter & pulse again til combined. Set aside.
- Step 2 Bring 4 quarts water to boil in large pot. Add 1 TBSP salt & macaroni and cook, stirring often until al dente, about 6 minutes. Reserve 1/2 cup of cooking water, then drain & rinse macaroni in colander under cold water. Set aside.
- Step 3 While water boils & macaroni cooks, shred all cheeses.
- Step 4 After pasta is drained, add remaining 4 TBSP of butter to pot over Medium-High heat. Add 5 TBSP flour and cook, stirring constantly, about 1 minute. Slowly whisk in 3 cans of evaporated milk, hot sauce, mustard, nutmeg & 2 TSP salt. Cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
- Step 5 Remove pot from heat and gradually whisk in all shredded cheese & 1/2 cup of reserved cooking water. Stir in cooked macaroni until completely covered.
- Step 6 Transfer mixture to a 13 x 9 casserole dish, and top evenly with bread crumbs (if using) or extra shredded cheese.
- Step 7 Bake about 25 minutes, until cheese is bubbling around edges & top is golden brown. Let sit for 10-15 minutes before serving.
