How do I keep my mac and cheese from drying out in the oven?

To prevent good old fashion mac and cheese from drying out, be sure to cook the pasta just until al dente, and don’t skimp on the cheese and milk mixture. Covering the dish with foil during the first 15 minutes of baking can also help retain moisture. Lastly, allow it to rest after baking so the sauce sets without drying.

Can I freeze baked mac and cheese?

Yes, this classic mac and cheese freezes well. Allow it to cool completely, then wrap it tightly with foil and plastic wrap. For best results, thaw it overnight in the refrigerator before reheating. Add a splash of milk when reheating to bring back its creamy texture.

What’s the best cheese to use besides cheddar and mozzarella?

While cheddar and mozzarella are traditional, you can experiment with good old fashion mac and cheese by incorporating other cheeses like gouda for smokiness, Monterey jack for extra melt, or parmesan for a salty kick. Blending cheeses gives the dish more depth and complexity.

Good Old Fashion Mac and Cheese – Best Baked Recipe

Name: Good Old Fashion Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups dry elbow macaroni: provides the tender pasta base; 4 Tbsp salted butter: adds richness and coats the pasta; 2 (370 mL/12 oz) cans evaporated milk: creates a creamy base for the sauce; 1/3 cup milk of choice: thins the sauce slightly for better texture; 2 large eggs: help bind the sauce and give structure; 1/4 tsp garlic salt: adds flavor and seasoning; 4 cups shredded cheddar cheese: sharp flavor and classic cheesy taste; 2 cups shredded mozzarella cheese: contributes stretchiness and creaminess; 1 tsp paprika: provides color and a hint of smoky flavor

Description

Good Old Fashion Mac and Cheese is the ultimate baked comfort food, combining tender elbow macaroni with a creamy, cheesy sauce made from cheddar and mozzarella. This oven-baked classic is rich, satisfying, and perfect for gatherings or cozy dinners at home.

Ingredients

Scale

3 cups dry elbow macaroni: provides the tender pasta base
4 Tbsp salted butter: adds richness and coats the pasta
2 (370 mL/12 oz) cans evaporated milk: creates a creamy base for the sauce
1/3 cup milk of choice: thins the sauce slightly for better texture
2 large eggs: help bind the sauce and give structure
1/4 tsp garlic salt: adds flavor and seasoning
4 cups shredded cheddar cheese: sharp flavor and classic cheesy taste
2 cups shredded mozzarella cheese: contributes stretchiness and creaminess
1 tsp paprika: provides color and a hint of smoky flavor

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Instructions

Preheat the oven to 375°F and lightly spray a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7-8 minutes. Drain and return to pot.
Stir in the butter until fully melted and the pasta is coated.
In a separate bowl, whisk together evaporated milk, milk of choice, eggs, and garlic salt until smooth.
In another bowl, mix together cheddar and mozzarella cheeses.
Layer 1/3 of the macaroni into the prepared baking dish, followed by 1/3 of the cheese mixture. Repeat this layering two more times, ending with cheese on top.
Pour the milk mixture evenly over the layered pasta and cheese.
Sprinkle paprika over the top layer.
Bake uncovered for 25–30 minutes, or until golden brown and bubbling. Let rest for 5 minutes before serving.

Notes

Slightly undercook the pasta to prevent mushiness when baking.
Use freshly shredded cheese for optimal melting.
Let the dish rest before serving to allow it to set.
Add a splash of milk when reheating to restore creaminess.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 5g
Sodium: 620mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 34g
Fiber: 2g
Protein: 22g
Cholesterol: 115mg