Homestyle Mac and Cheese
Homestyle Mac and Cheese is rich, creamy, and loaded with three kinds of cheese for the ultimate Southern comfort food!
Servings: 12
Calories: 458kcal
Equipment
- baking dish (13 x 9)
Ingredients
- 16 oz. elbow macaroni (I use Mueller's brand)
- 8 oz. sharp cheddar, shredded (reserve half for topping)
- 8 oz. cream cheese
- 8 oz. gouda cheese, shredded
- 12 oz. can evaporated milk
- ½ cup half and half cream
- ½ tsp. salt
- ½ tsp. garlic salt
- ½ tsp. ground mustard
- ¼ tsp. pepper
- 2 cups Panko bread crumbs
- ½ stick butter (melted)
Instructions
- In a medium saucepan, bring macaroni pasta to a rolling boil in salted water for about 5 minutes. If you're planning on baking it, 5 minutes is perfect. If you're serving it from a skillet, cook it at least 8 minutes until it's al dente.16 oz. elbow macaroni
- While macaroni is cooking, shred the sharp cheddar cheese by hand. Reserve half of the cheddar cheese for the topping.8 oz. sharp cheddar, shredded
- In a large skillet, pot or dutch oven, melt cream cheese over medium heat with pasta while stirring constantly. Add shredded Gouda and sharp cheddar, then continue to stir while cheese melts.8 oz. cream cheese, 8 oz. gouda cheese, shredded, 8 oz. sharp cheddar, shredded
- Add evaporated milk and cream, then stir well until it thickens and creates a golden cheese sauce. Gently stir until completely mixed together. Add salt, garlic salt, ground mustard and pepper. Stir until combined.12 oz. can evaporated milk, ½ cup half and half cream, ½ tsp. salt, ½ tsp. garlic salt, ½ tsp. ground mustard, ¼ tsp. pepper
- Macaroni and cheese can be served straight from the skillet at this point, or add it to a 13 x 9 inch baking dish and top with reserved shredded cheese and Panko bread crumbs mixed with melted butter.2 cups Panko bread crumbs, ½ stick butter
- Heat oven to 350 degrees and bake for 15 to 20 minutes, or until cheese melts completely and top turns golden brown. Serve immediately for best results. If it sits out for a while, the pasta will absorb the cheese and lose its creaminess.
Preheat oven to 350ºF.
Notes
- Making Mac and Cheese Ahead of Time: make in advance and refrigerated for up to 2 days before baking. Save the bread crumbs and assemble just when ready to bake.
- Baking Tip: the longer it sits, the more the macaroni absorbs the cheese which can cause it to lose its creaminess, so serve it as soon as it comes out of the oven.
- Leftovers: store leftover mac and cheese in an airtight container for up to 3 days in the refrigerator.
- Freezing: You can definitely freeze this dish before it's baked. If you freeze after baking, it will dry out. Freeze in an airtight container for up to 3 months.
- Thawing: Thaw frozen casserole in the refrigerator overnight. Save the bread crumbs and put on top just before baking.
- Reheating: Cook thawed macaroni and cheese in a 350 degree oven until bubbly in the middle.
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 40g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Sodium: 620mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 400mg | Iron: 1mg