Summer goals quickly went from living abroad to perfecting my very own mac and cheese recipe. 2020, you gotta love it. I’m really picky with my mac, and although I’ve tried countless good recipes, I thought, the time has come. You now have the time to develop your own mac recipe exactly how you like it (extra creamy & cheesy, made with egg, spiced well) and after about 10 tries, I finally got it. I even got a few taste testers who wholeheartedly approved this recipe.
This recipe yields 6 servings. For those of you living alone or with one other person, you can freeze the mac into individual portions and easily reheat. Hope you enjoy it as much as I did!
What’s your secret to making the perfect mac?
- 8 ounces of elbow macaroni, ~2 cups dry
- 1 tablespoon butter
- 12 ounces of evaporated milk
- 1/2 cup whole milk
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of paprika
- 1/4 teaspoon of black pepper
- 1/8 teaspoon of cayenne pepper
- 1 cup of shredded extra sharp cheddar cheese
- 1/2 cup shredded jack cheese
- 1/2 cup shredded gruyere cheese
- 1 egg, beaten
- Optional: additional cheese for topping
Preheat the oven to 375F
Bring a medium pot of salted water to a boil, and add the macaroni. Cook for 5 minutes, and drain water when done.
Add macaroni to a medium-sized baking dish and add the butter, allowing it to melt into macaroni as you mix it in. Set aside.
In a medium pot, bring the evaporated milk and whole milk to a simmer, and add the salt, spices, and cheeses. Simmer for 3-4 minutes over low heat, stirring frequently until all cheeses have melted. Taste and adjust for spices as needed.
Pour the cheese sauce onto the macaroni. Mix in well, and add the beaten egg. Continue to mix in well.
If you like your Mac extra cheesy, top with some more shredded cheese on top, and then pop into the oven for 20 minutes.
Once done, broil for 2-3 minutes, until the top layer is golden. Enjoy!