Creamy Baked Macaroni and Cheese (Garden Graduation Party) - Ep5 part6

Ingredients

• 10 oz Cheddar Cheese Block (about one third of a 32‑oz block, cut into cubes)
• 4 cups Shredded Mexican Blend Cheese (approximately 12 oz, divided 2 cups for sauce and 2 cups for topping)
• 16 oz Elbow Macaroni (1 lb dry pasta)
• 1 can Evaporated Milk (12 fl oz can)
• 12 fl oz Water (use the empty evaporated‑milk can to measure)
• 2 tbsp Unsalted Butter (softened, cut into small pieces)
• 1 tsp Salt (plus a pinch for the pasta water)
• 1 Large Egg (room temperature)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the pasta.

   Time: PT5M

   Temperature: 350°F

2. Cook Pasta

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the elbow macaroni. Cook for about 10 minutes, stirring occasionally, until al dente.

   Time: PT12M

   Temperature: high

3. Drain and Butter the Pasta

   Drain the cooked macaroni in a colander, return it to the pot, and stir in 2 tbsp butter and a pinch of salt until the butter melts and coats the noodles.

   Time: PT2M

4. Prepare the Cheese Sauce

   In the same pot (or a separate saucepan), pour the evaporated milk, then add 12 fl oz water (use the empty milk can to measure). Heat over medium heat, add the 10 oz cheese cubes, breaking them up with a spoon until fully melted.

   Time: PT5M

   Temperature: medium

5. Add Shredded Cheese to Sauce

   Stir in 2 cups of the shredded Mexican‑blend cheese, continue stirring for a couple of minutes until the cheese is fully melted and the sauce is glossy. Then remove the pot from heat.

   Time: PT2M

6. Temper the Egg

   In a small bowl, beat the egg. Slowly drizzle a tablespoon of the hot cheese sauce into the egg while whisking to temper, then pour the tempered egg mixture back into the pot and stir quickly to combine.

   Time: PT2M

7. Combine Pasta and Sauce

   Add the buttered macaroni to the cheese‑egg sauce, mixing thoroughly. If the mixture seems too thick, stir in a little extra water (a tablespoon at a time) until a creamy consistency is achieved.

   Time: PT2M

8. Assemble in Baking Dish

   Transfer the macaroni‑cheese mixture to a greased 9‑x‑13‑inch baking dish. Sprinkle the remaining 2 cups shredded cheese evenly over the top.

   Time: PT3M

9. Bake

   Place the dish in the preheated oven and bake for 15‑20 minutes, until the sauce is bubbling around the edges and the top cheese is melted and lightly browned.

   Time: PT20M

   Temperature: 350°F

10. Rest and Serve

    Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly for cleaner slices.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

20 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cheddar Cheese Block: Colby cheese, Monterey Jack
• Instead of Shredded Mexican Blend Cheese: Shredded cheddar, Shredded Monterey Jack
• Instead of Elbow Macaroni: Shells, cavatappi
• Instead of Evaporated Milk: Half‑and‑half, whole milk (use more for same richness)
• Instead of Unsalted Butter: Margarine
• Instead of Salt: Kosher salt
• Instead of Large Egg: Egg substitute (for binding only)

Equipment Needed

• Large Pot
• Colander
• 9‑x‑13‑inch Baking Dish
• Measuring Cups
• Wooden Spoon or Heat‑Resistant Spatula
• Whisk (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Cooking the pasta al dente so it doesn’t become mushy after baking.
• Creating a smooth cheese sauce without scorching the milk.
• Tempering the egg to avoid curdling and to thicken the sauce.
• Baking until the sauce bubbles and the top cheese is melted but not burnt.

Chef Tips from the Video

• Use a blend of sharp cheddar and Monterey Jack for depth of flavor.
• For extra crunch, sprinkle a thin layer of panko breadcrumbs mixed with melted butter on top before baking.
• A dash of smoked paprika in the sauce adds a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 3 days.

Freezer: Freeze uncovered for up to 2 months; reheat covered at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 8, cover tightly, and refrigerate for up to 24 hours before baking.
• Fully bake, let cool, then freeze in individual portions; reheat in the oven or microwave.

Frequently Asked Questions