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A Taste of Madness

Simple ingredients, easy recipes, always delicious.

Baked Macaroni and Cheese

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The best Baked Macaroni and Cheese packed with two types of cheese and cooked to perfection. So easy to make, this is a great weekday meal recipe the whole family will enjoy.
 The best Baked Macaroni and Cheese packed with two types of cheese and cooked to perfection. So easy to make, this is a great weekday meal recipe the whole family will enjoy.

Excuse me while I dive face first into this cheesy pasta.

So you all remember your childhood Mac and Cheese? I’m not going to name any names here, but it’s the kind of Mac and Cheese that you get in a box with the weird colored powdered cheese? The one that Wikipedia names a contender as the Canadian national food. (You know I’m proud to be Canadian when..)

Well you can throw those boxes away. This is the Mac and Cheese recipe to end all Mac and Cheese recipes.

I actually made this Baked Macaroni and Cheese recipe a long time ago. Like a loooonnngg time ago, back in the beginning of January. When everyone was on a diet, and was vowing to eat healthy and all that good stuff… there I was making the most heart-attack inducing macaroni and cheese recipe. Way to go my resolutions.

So I decided to hold off on the recipe until most people give up their resolutions. Beginning of February? Yeah, I am seeing less people at the gym (including me). Time to pull out the old cheese casserole, featuring pasta. Aka: this Mac and Cheese.

The best Baked Macaroni and Cheese packed with two types of cheese and cooked to perfection. So easy to make, this is a great weekday meal recipe the whole family will enjoy.

What you need to make Baked Macaroni and Cheese

  • elbow macaroni
  • butter
  • evaporated milk
  • milk
  • eggs
  • garlic salt
  • cheddar cheese
  • mozarella cheese
  • paprika

The best Baked Macaroni and Cheese packed with two types of cheese and cooked to perfection. So easy to make, this is a great weekday meal recipe the whole family will enjoy.
We are also rounding the corner to Valentine’s Day, which means that you might want to start thinking of meals to make your significant other. And my advice to you is: the way into anyone’s heart is through cheese. This is certainly true for me.

Usually my fridge is stocked with at least 5 different types of cheeses. At this point in time, we just got back from a long holiday and I only had two types: cheddar and mozzarella. Making a quick and easy mac and cheese? Put in ALL THE CHEESE!! Which means the only two I have on hand.

Even though this Baked Macaroni and Cheese was so good I’m still thinking about it, this will not be a recipe I make all that often. First: let me break this down as a math teacher. Cheese > Pasta. Which, to be honest, isn’t really a bad thing in a mac and cheese recipe. But then again, probably not a good thing for an everyday meal. And secondly… have you seen the ingredients list? Definitely a special occasions side dish.

Wednesdays are a special occasion..right?

If you wanted a stovetop version, try my Stovetop Macaroni and Cheese.

And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

The best Baked Macaroni and Cheese packed with two types of cheese and cooked to perfection. So easy to make, this is a great weekday meal recipe the whole family will enjoy.

Baked Macaroni and Cheese Recipe

Baked Macaroni and Cheese

Macaroni and Cheese packed with two types of cheese and baked to perfection.
4.95 from 19 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

  • 3 cups dry elbow macaroni
  • 4 Tbsp salted butter
  • 2 (370 mL/12 oz) cans evaporated milk
  • 1/3 cup milk of choice
  • 2 large eggs
  • 1/4 tsp garlic salt
  • 4 cups cheddar cheese, shredded
  • 2 cups mozzarella cheese, shredded
  • 1 tsp paprika

Instructions

  • Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente. Drain and return to the pot. Add in the butter and stir until the butter is melted. Set aside.
  • In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. In a separate bowl, mix together the cheeses.
  • Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
  • Layer 1/3 of the macaroni, then 1/3 of the cheese. Repeat with the remaining macaroni and cheese mixture. Pour the milk mixture over top. Sprinkle the paprika evenly on top.
  • Bake in the preheated oven for 25-30 minutes.

Notes

Adapted from Martha Stewart.

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Comments

    • It would be the 12oz can. I will make a note of that on the recipe, thanks for letting me know!

      Reply

    • It depends if you are eating this as a meal or as a side dish. But I would say 8 servings.

      Reply

  9. What a fabulous recipe. My daughter made it for her family today and I make it also and it was a huge hit. Just to let you know that instead of regular paprika we both used smoked paprika on the top withoiut measuring. O MY GOODNESS it was so so so delicious. Thank you for the awesome recipe. Its the only one I will make from now on.

    Reply

  13. 5 stars
    I loved this recipe! I added half a bag of the small cooked and peeled cold water shrimp to the layers.. and it was awesome! Best mac and cheese I’ve ever had!!

    Reply

  14. 5 stars
    This is the very best Mac n Cheese recipe, and I’ve tried tons! Thank you for sharing…..it’s a KEEPER!

    Reply

    • I have never done this, but I would probably freeze it before baking. Then when you want to cook it, thaw it first then bake as directed.

      Reply

    • Responding to the question on freezing this recipe – I freeze Mac and cheese after baking frequently and with no side effects. It always comes out fine. I also ordered a fully cooked Mac and cheese from a restaurant once for a holiday dinner and it arrived frozen and reheated beautifully. The instructions said to let the pan thaw and then put it in the oven at 350 until heated through. I have also microwaved frozen Mac and cheese leftovers without issue. I usually put individual size servings in plastic baggies and remove from the baggie whenever I want to microwave a single serving. (I wouldn’t microwave in the baggie) I have never frozen it uncooked but perhaps that would work too. Just wanted to share that freezing it cooked should be fine based on my experiences. And I can’t wait to try this recipe as it looks delicious! I could eat your photos!

      Reply

  17. 5 stars
    I made this for a family of 8, who needed GF because of an autoimmune disease concern. They asked if I could bring it to them again tomorrow. I used the Organic Brown Rice Penne Pasta, and it was perfect. Thanks so much!!

    Reply

  18. 5 stars
    Made this twice now and the second time I used chedder/jack mix from costco and added 2cups of small cauliflower tops. Outstanding and easy mixup for a great dinner. Next time I’ll sub small broccoli tops for the cauliflower. Maybe diced red pepper to liven it up. Thanks

    Reply

    • I have never tried it doubled. It would be a lot of cheese! This recipe is very cheesy because that is how I like my mac and cheese.
      I suppose you can reduce the amount of cheese, but I have only made it as is in this recipe.
      Let me know if you give it a go!!

      Reply

    • I am glad you liked it Tiffany! That is odd, I have always made it with 2 cans and it works great. Maybe the ones where you live are bigger than the ones in Canada?
      I am going to have to try different ones out.

      Reply

  26. 5 stars
    Tried it today and it so good! The family is already saying I will be making it for Thanksgiving next year and the other family gatherings!

    Reply

  31. Hello! The recipe calls for dry macaroni but the instructions say to cook al dente. Do I boil the pasta first? I wanted to make this Christmas Eve as a side dish, but I work late that day. The night before, I was going to cook the pasta, mix everything, and put it in the fridge so my husband can just put it in the oven for me the following day. Do you think the pasta will get mushy that way? Thank you!

    Reply

    • Yes, cook the pasta first.
      I have had some readers do that and they say it turned out well, however I have never tried it that way.

      Reply

  34. 5 stars
    BEST MAC & CHEESE RECIPIE I’VE EVER MADE!! Super simple and easy but really delicious. I never leave ratings but I hust had to. A must-try!

    Reply

  37. Can we omit the eggs? Or use 1 instead of 2? Would it mess up the recipe if we didn’t use eggs? Thank you!

    Reply

  38. This recipe is great! I finally found one that is easy and tastes as good as your pictures looks! Thanks so much for sharing it. I made this yesterday and really happy with it.

    Reply

  39. 5 stars
    Very Very Good! I did cut the recipe in half and used a round dish it had a little too much liquid. I will adjust next time. Thanks for sharing this

    Reply

  40. I made this today & it was amazingggg. I put a little less milk because people were saying it was runny & it came out perfect. I could eat the whole pan 😍

    Reply

  41. Hi, I hope this isn’t a dumb question. How do you measure the cheese? Is it 4 cups of cheddar and then shredded or 4 shredded cups of cheese? And is the cheese packed or loose when measuring?
    Thanks so much!

    Reply

    • Not a dumb question at all!!
      4 cups of cheese that is already shredded. And the cheese is not packed, more loose than anything.
      Hope it works out!!

      Reply

  42. 5 stars
    This was delicious! I add a little extra spice and put paprika in egg mix in addition to on top and less noodles 2 1/3 cup.A I’m not a mac and cheese fan but this was great.

    Reply

  43. 5 stars
    I made this Mac & Cheese yesterday for Sunday Dinner. It was so good and so easy to make. Love the crusty cheesy topping. I didn’t have mozzarella so I substituted half gouda and half pepper jack. Worked out great! Next time, I’ll add a little more sharp cheddar. This one is definitely a keeper!
    Thanks!

    Reply

  45. How many blocks of cheese do you use since you said you shred your own?

    I like to use Cracker Barrel block cheese,

    Reply

    • I buy huge blocks of cheese from Costco, so I don’t use more than one. But if your blocks of cheese are smaller, then I may buy a couple just to be safe.

      Reply

    • I have never made this in a crock pot! Unfortunately I had to give mine away when I moved so I can’t test it out for you.

      Reply

  48. 5 stars
    If you like old school authentic baked macaroni and cheese then this recipe is for you. This is the real deal and you really cannot go wrong if you follow the recipe as written. Not saying that you can’t embellish and change or add things to suit your preference but I am saying that this recipe is perfect as written. Comes out just like the pictures perfectly browned and cheesy. As we say in the hood – Cathleen you are invited to the cookout!

    Reply

  49. I would recommend mixing all ingredients together and then sprinkling with paprika. Cooking is science after all. Also 2 and 1/2 cups of dried elbows are more than enough.

    Reply

  51. 5 stars
    Really very tasteful. I have replaced 1 can of evaporated milk with normal milk and it was still delishes. I have added 200g fried bacon an little garlic an parsley as well

    Reply

  52. Of all the recipes I’ve tried this is the only one I cooked where there whole pan was cleared out in one day. My cousin looked at me and said “Now this is baked mac and cheese”. Me and my family loved this recipe. Thank you do much for sharing your recipe.

    Reply

  55. 5 stars
    This is as close to what we had back in the dark ages as I have ever seen.Somehow I think we used dried mustard in ours. Back in the day we had never heard of brunch. A giant pan of macaroni and cheese on Sundays with aged New York cheddar with the black wax over it, baked golden brown was wonderful.
    A couple of years back someone brought a dish made with penne and three kinds of cheese.
    I have never made Mac & Cheese in the box.

    Reply

  56. 5 stars
    I made this today as written and it was a big hit! I think I’ll try Colby Jack cheese instead of mozzarella the next time, just for grins. Question, why the layers? Can the elbow macaroni and cheese just be mixed together and then add a top layer of cheese?

    Reply

    • I’ll have to try it with Colby Jack too, that sounds great!
      I suppose you can mix them together. This is just always the way that I have made it.

      Reply
4.95 from 19 votes

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