How to Make The Best Baked Macaroni and Cheese

Ingredients

• 1 pound Elbow Macaroni (dry, broken into smaller pieces if desired)
• 4 tablespoons Unsalted Butter (cut into cubes, softened)
• 1 cup Sour Cream (full‑fat for best flavor)
• 1 Large Egg (room temperature)
• 1 cup Evaporated Milk (canned, unsweetened)
• 1 cup Whole Milk (cold)
• 2 cups Cheddar Cheese (shredded, sharp)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 1 cup Gouda Cheese (shredded, smoked optional)
• ½ cup Parmesan Cheese (freshly grated)
• 4 slices Bacon (cooked crisp, crumbled)
• 1 teaspoon Ground Mustard
• ¼ teaspoon Cayenne Pepper
• ½ teaspoon Smoked Paprika
• 1 tablespoon Fresh Parsley (chopped; can use dried parsley)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Shred Cheeses and Prepare Bacon

   Shred cheddar, mozzarella, gouda, and parmesan. Cook bacon in a skillet over medium heat until crisp, then crumble. Set cheeses and bacon aside.

   Time: PT10M

2. Cook the Pasta

   Bring a large pot of salted water to a boil. Add elbow macaroni and stir once. Cook until al dente, about 8‑10 minutes. Drain in a colander.

   Time: PT10M

   Temperature: 212°F

3. Combine Pasta with Butter and Sour Cream

   Return the drained pasta to the pot. Add butter and sour cream, stirring until butter melts and the mixture is glossy.

   Time: PT3M

4. Make the Egg‑Milk Sauce

   In a mixing bowl, whisk together the egg, evaporated milk, whole milk, ground mustard, cayenne, salt, and pepper until smooth.

   Time: PT5M

5. Incorporate Sauce and Cheeses

   Pour the egg‑milk sauce over the pasta, stirring quickly to coat. Add the shredded cheddar, gouda, and half of the mozzarella and parmesan, mixing until evenly distributed.

   Time: PT5M

6. Assemble the Casserole

   Spread half of the cheesy pasta in the greased 9x13‑inch baking dish. Sprinkle crumbled bacon over the layer. Add the remaining pasta, then top with the remaining mozzarella and cheddar. Finish with a generous sprinkle of fresh parsley and smoked paprika.

   Time: PT5M

7. Bake Covered

   Cover the dish tightly with aluminum foil and bake in a pre‑heated oven at 375°F for 20 minutes.

   Time: PT20M

   Temperature: 375°F

8. Bake Uncovered for Browning

   Remove the foil and continue baking for another 20 minutes, or until the top is golden‑brown and the sauce is bubbling.

   Time: PT20M

   Temperature: 375°F

9. Rest and Serve

   Allow the casserole to rest for 2 minutes before serving so the sauce thickens slightly.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

55g

Fat

35g

Fiber

2g