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creamy baked mac and cheese

Ultimate Creamy Baked Mac and Cheese

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This ultimate comfort food combines sharp cheddar and American cheese for a perfectly creamy, velvety mac and cheese with a golden-brown top. The addition of evaporated milk and eggs creates a custardy richness that makes this version truly special.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces macaroni noodles
  • 4 cups water
  • 4 tablespoons butter
  • 16 ounces cheddar cheese sharp or extra-sharp, freshly grated
  • 4 ounces American cheese freshly grated
  • 2 eggs
  • 12 ounces evaporated milk
  • 2 teaspoons hot sauce
  • 2 teaspoons ground mustard

Equipment

  • Large pot
  • Baking dish
  • Box grater
  • Mixing bowl
  • Whisk

Method
 

  1. Bring 4 cups of water to a rolling boil in a large pot.
  2. Add macaroni noodles, return to boiling, and cook for 4 minutes. Do not drain.
  3. Reduce heat to low and add butter and all freshly shredded cheeses. Stir continuously until melted and smooth.
  4. In a separate bowl, whisk together eggs and evaporated milk until well combined.
  5. Slowly pour the egg-milk mixture into the pasta while continuing to heat on low. Stir frequently until sauce thickens to desired consistency.
  6. Stir in hot sauce and ground mustard.
  7. Transfer mixture to a buttered baking dish.
  8. Bake at 350°F for 20-25 minutes until bubbly and golden on top.

Notes

Always use block cheese and grate it yourself for the smoothest sauce - pre-shredded cheese contains anti-caking agents that can affect texture. The hot sauce doesn't make the dish spicy but enhances flavors and cuts through richness. You can substitute different cheeses like smoked gouda or pepper jack for variation. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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