How To Make The Best Macaroni and Cheese

Ingredients

• 1 lb Elbow Macaroni (dry pasta)
• 1 piece Large Egg (room temperature)
• 2 cups Evaporated Milk (canned, unsweetened)
• 1 cup Whole Milk (2% or whole)
• 2 oz Smoked Gouda (shredded)
• 4 oz Cheddar Cheese (shredded, sharp)
• 4 oz Monterey Jack Cheese (shredded)
• 4 oz Mozzarella Cheese (shredded, for middle layer)
• 2 Tbsp Unsalted Butter (softened, cut into cubes)
• 1/2 cup Sour Cream (full‑fat)
• 1 Tbsp Salt (for pasta water)
• 1/2 tsp Ground Black Pepper (freshly ground)
• 1/2 tsp Smoked Paprika (adds smoky flavor)
• 1/2 tsp Ground Mustard (dry mustard powder)

Instructions

1. Shred and Cube Cheeses

   Shred half of each cheese (Smoked Gouda, Cheddar, Monterey Jack) and cube the remaining half. Set aside in separate bowls.

   Time: PT10M

2. Boil Pasta

   Fill a large pot with water, add 1 Tbsp salt, and bring to a rolling boil. Add the elbow macaroni and cook until just short of al dente (about 8 minutes). Stir occasionally and do not add oil.

   Time: PT13M

   Temperature: 100°C

3. Prepare Egg Custard

   In a mixing bowl, whisk together the egg, 2 cups evaporated milk, and 1 cup whole milk until smooth and slightly frothy.

   Time: PT5M

4. Drain Pasta

   When the pasta is just shy of al dente, drain it in a colander and return it to the pot or a large bowl.

   Time: PT2M

5. Combine Pasta with Butter, Sour Cream, and Cheese

   Add the softened butter, sour cream, and half of the shredded cheese mixture to the hot pasta. Stir until the butter melts and the cheese begins to melt into the pasta.

   Time: PT3M

6. Incorporate Custard

   Slowly pour the egg‑milk custard over the pasta mixture, stirring gently to coat evenly. The mixture should look creamy and glossy.

   Time: PT2M

7. Season the Mixture

   Season the casserole with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp ground mustard. Mix well.

   Time: PT1M

8. Layer in Baking Dish

   Spread half of the pasta‑custard mixture into a greased 9x13‑inch baking dish. Sprinkle the mozzarella evenly over this layer. Add the remaining pasta mixture on top, then finish with the remaining shredded cheese blend.

   Time: PT5M

9. First Bake (Covered)

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 190°C for 20 minutes.

   Time: PT20M

   Temperature: 190°C

10. Second Bake (Uncovered)

    Remove the foil and continue baking for another 20 minutes, or until the top is golden‑brown and a crust forms.

    Time: PT20M

    Temperature: 190°C

11. Rest Before Serving

    Allow the casserole to rest for 5 minutes out of the oven. This helps the sauce set and makes slicing easier.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

2g