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Ol’ School Macaroni and Cheese


  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x

Description

Just like your grandmother might have made. Maybe. Possibly. Probably not.


Scale

Ingredients

  • 8 ounces elbow macaroni noodles
  • 4 tablespoons salted butter (diced)
  • 8 ounces Velveeta (diced)
  • 1 cup colby cheese (shredded)
  • 1 cup monterrey jack cheese (shredded)
  • 1 cups sharp cheddar cheese (shredded)
  • 2 tablespoons sour cream
  • 12 ounces evaporated milk
  • 1/3 cup heavy cream
  • 1 egg
  • 1/2 teaspoon granulated sugar
  • 1/2 tablespoon seasoned salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon white pepper
  • 1/2 tablespoon cracked black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Grease your 8×8″ square dish and preheat the oven to 350º.
  2. Grate your cheeses and combine together in a large bowl. Cut your butter and velveeta into small cubes. Place the butter, velveeta, and half of the shredded cheeses in the prepared dish.
  3. On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente. While the noodles are boiling, prepare your custard.
  4. In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika. Beat until totally combined, with no streaks of egg.
  5. Immediately after draining them, dump the hot noodles into the baking dish. Stir together, letting the noodles start to melt the cheeses. Spread everything around as evenly as possible.
  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. Sprinkle on another layer of cheese, then paprika.
  7. Bake for 40-45 minutes, or until browned to your liking. Let sit for at least 10 minutes before serving. I’m for real: let it sit. At LEAST ten minutes!

Notes

  • Shred the cheese yourself. It truly makes a difference. 
  • If you decide to double the recipe, I recommend layering the Velveeta, noodles and butter with the shredded cheeses before pouring on the custard. Like lasagna. 
  • Adapted from Sweetie Pie’s
  • Category: Side Dish
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