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

Ingredient Substitutions

• Instead of Elbow Macaroni: cavatappi, penne
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Large Egg: egg substitute, flax egg
• Instead of Evaporated Milk: regular milk (use 1 cup + 2 tbsp flour), half‑and‑half
• Instead of Whole Milk: 2% milk, almond milk (unflavored)
• Instead of Cheddar Cheese: colby jack, aged gouda
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Gouda Cheese: smoked cheddar, edam
• Instead of Parmesan Cheese: pecorino romano
• Instead of Bacon: turkey bacon, smoked ham
• Instead of Ground Mustard: dry mustard powder
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Smoked Paprika: regular paprika
• Instead of Fresh Parsley: dried parsley
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Colander or Strainer
• Mixing Bowls
• Whisk
• Cheese Grater
• 9x13‑inch Baking Dish
• Spatula or Wooden Spoon
• Oven

Critical Steps — Do Not Skip

• Shredding the cheeses evenly
• Tempering the egg‑milk mixture to avoid curdling
• Covering the casserole while baking to create a creamy interior
• Uncovering for the final browning stage

Chef Tips from the Video

• Use a mix of sharp cheddar and a milder mozzarella for depth of flavor and stretch.
• For an extra smoky note, use smoked Gouda or add a dash of liquid smoke to the sauce.
• Let the baked mac rest a minute or two; this makes slicing cleaner.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat covered then uncovered.

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

Make-Ahead Tips

• Assemble the casserole up to step 6, cover, and refrigerate overnight. Bake as directed the next day.
• If freezing, assemble, cover tightly with foil, freeze, then bake from frozen adding 10 extra minutes to the uncovered stage.

Frequently Asked Questions