Indulge in this easy baked mac and cheese featuring cheddar, Monterey jack, and mozzarella. This recipe uses no roux! It's decadent and comforting!
pasta mild cheddar, cheese Monterey jack cheese sharp cheddar cheese mozzarella cheese evaporated milk half & half eggs kosher salt ground black pepper seasonings, if desired (paprika, garlic powder, onion powder, ground mustard, cayenne, etc).
First things first, let's get that oven going! Preheat it to 350°F (175°C).
Cook pasta according to the package instructions, but keep an eye on it and aim for that perfect al dente texture. Usually, it takes around 8-10 minutes. Once your noodles are cooked to perfection, drain it and set it aside.
In a large bowl, beat all three eggs until they get frothy. Add the evaporated milk to the beaten eggs and give it a good mix. Pour in the half & half and keep mixing until everything blends together well.
Add all your shredded cheeses into the mixture, but save 1/2 cup of sharp cheddar and 1/2 cup of Monterey jack for later. Gently fold in the cooked pasta into the cheesy mixture. Season with salt, pepper, etc.
Spray baking dish with non-stick cooking spray. Transfer 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.
Allow it to sit for 5-10 minutes before serving. This helps it set and cool a bit.