Indulge in this Southern baked mac and cheese recipe featuring cheddar, Monterey jack, and mozzarella.
– Pasta – Eggs – Evaporated milk and half & half – Sharp cheddar cheese and mild cheddar cheese – Monterey jack cheese – Mozzarella cheese – Diamond Crystal Kosher Salt – Ground black pepper – Optional spices – Cooking spray oil, for greasing (alternatively, you can use butter)
Ingredients
Bring a large pot of water to a boil. Don’t forget to be generous with the salt; it’ll add great flavor to the pasta! Cook according to the package instructions, but keep an eye on it and aim for that perfect al dente texture.
In a large bowl, beat all three eggs until they get frothy.
Add the evaporated milk to the beaten egg and give it a good mix. Pour in the half & half and keep mixing until everything blends together well.
Add butter grated cheeses into the mixture; save some of the sharp cheddar and Monterey jack for later. You can also cube the cheese if that’s easier.
Gently fold in the cooked macaroni into the cheesy milk mixture.
Season with salt and black pepper, and any additional seasonings if using. Stir until well-coated.
Get your baking dish ready by spraying it with non-stick cooking spray or greasing it with butter. Transfer your macaroni mixture to the greased baking dish. Sprinkle the reserved cheddar and Monterey jack on top.
Bake at 350°F, uncovered, for about 40 minutes, or until it becomes beautifully golden and bubbly.
Allow it to sit for 5-10 minutes before serving. This helps it set and cool a bit. Serve and enjoy!
Make delicious baked mac and cheese this Easter!