Indulge in Creamy Goodness
Baked mac and cheese is a classic comfort food that brings warmth to any meal. This egg-free version is my grandmother Lillie’s recipe it ensures a rich and creamy taste, all thanks to a velvety cheese sauce. Perfectly baked until golden brown, this dish is ideal for family dinners, potlucks, or cozy nights in.
Ingredients You’ll Need
To prepare this scrumptious baked mac and cheese, gather the following ingredients:
- 3 cups elbow macaroni (uncooked)
- 1 stick of unsalted butte
- 3 tablespoons all-purpose flour
- 1/2 cups whole milk (or 2% milk or Heavy Whipping Cream)
- 1/2 cup of water
- PET milk evaporated milk
- 8 oz of shredded sharp cheddar cheese( use 4 oz in roux then add 4 oz to macaroni in mixing bowl)
- 8 slices of Deli American cheese broken up in pieces (use 4 slices in roux then add 4 slices to mixing bowl with macaroni.
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup additional shredded cheddar for topping
- paprika (optional for color)
Easy Preparation Steps
Start by cooking the macaroni in boiling salted water until al dente. Once cooked, drain and set aside. In a mixing bowl, add 4 ounces of shredded sharp cheddar in mixing bowl with macaroni, add 4 slices of the deli American cheese mix all together and set aside. Melt butter and whisk in flour to create a roux. Then gradually add evaporated milk, whisking until thickened, then stir in shredded cheeses until melted add deli American cheese, add 1/2 cup of milk or heavy whipping cream, add 1/2 cup of water. Combine melted cheese sauce with the pasta, transfer to a baking dish, top with cheddar and paprika, and bake at 385° F for 20-25 minutes or until cheese bubbles. Allow to cool slightly before serving.
Enjoy serving this creamy baked mac and cheese, guaranteed to be a hit at your table!
