Description
Classic Ol’ School Macaroni and Cheese combines a rich blend of Velveeta, Colby, Monterey Jack, and sharp cheddar cheeses with a creamy custard mixture, baked to golden perfection. This nostalgic comfort food features perfectly al dente elbow macaroni enveloped in a velvety cheese sauce seasoned with a blend of spices and topped with a crispy, bubbly crust. Perfect for family dinners or any occasion craving homemade, cheesy goodness.
Ingredients
Scale
Pasta
- ½ Lb elbow macaroni
Cheese and Dairy
- 1 C Velveeta (diced)
- 1 C Colby cheese (shredded)
- 1 C Monterey Jack cheese (shredded)
- 1 C sharp cheddar cheese (shredded)
- ⅓ C heavy cream
- 4 Tbsp salted butter (diced)
- 2 Tbsp sour cream
Custard & Seasonings
- 1 large egg
- 1 12-oz can evaporated milk
- ½ Tbsp cracked black pepper
- ½ Tbsp seasoned salt (to taste)
- ¼ Tsp cayenne pepper
- 1 Tsp ground white pepper
- 1 Tsp garlic powder
- ½ Tsp ground mustard
- ½ Tsp onion powder
- ½ Tsp paprika (for topping)
- ½ Tsp granulated sugar
- ⅛ Tsp ground nutmeg
Instructions
- Prepare Baking Dish and Cheese: Grease an 8×8″ square baking dish and preheat your oven to 350ºF. Grate and combine the Colby, Monterey Jack, and sharp cheddar cheeses in a large bowl. Cut the butter and Velveeta into small cubes. Place the butter, Velveeta, and half of the shredded cheeses into the prepared baking dish.
- Cook Pasta: On the stovetop, cook the elbow macaroni in salted boiling water according to package directions until just al dente. Drain the macaroni immediately when cooked.
- Make Custard Mixture: While the pasta cooks, whisk together the evaporated milk, heavy cream, sour cream, egg, sugar, cracked black pepper, seasoned salt, cayenne pepper, ground white pepper, garlic powder, ground mustard, onion powder, and ground nutmeg in a large bowl. Beat thoroughly until the mixture is fully combined and smooth with no streaks of egg.
- Combine Pasta and Cheese: Immediately after draining, pour the hot macaroni into the baking dish containing the butter, Velveeta, and half of the shredded cheeses. Stir gently to mix and let the heat start melting the cheeses. Spread the mixture evenly across the dish.
- Layer and Add Custard: Sprinkle a thin layer of the remaining shredded cheese on top of the pasta mixture. Carefully pour the prepared custard evenly over the cheese and noodles, ensuring the liquid reaches just to the top of the noodles.
- Final Toppings: Add the last layer of shredded cheese on top of the custard, then sprinkle evenly with ½ teaspoon of paprika.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the casserole is golden brown and bubbling around the edges. If the top isn’t browned to your liking after 45 minutes, switch the oven to broil and broil for 2-3 minutes, watching closely to prevent burning.
- Rest Before Serving: Remove from the oven and let the macaroni and cheese rest for at least 10 minutes to set properly. This resting time ensures the dish firms up and flavors meld. Resist the urge to cut into it immediately!
Notes
- This recipe is a nostalgic take reminiscent of how your grandmother might have made mac and cheese.
- Adapted from Sweetie Pie’s classic recipe.
- Allowing the casserole to rest before serving is essential for the best texture and flavor.
- You can adjust seasoning levels to taste, especially the seasoned salt and cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 1241 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 103 mg
