Baked Macaroni
Easy and best macaroni.
This delicious best macaroni is a keeper. We’ve served this at our house for the past few years. Thanks goes to Sarah Beth, our daughter, for introducing it to us. Kudos to her hubby KJ for the adaptations that make it even better.
You can mix up the cheeses if you have favorite cheeses. Some folks prefer mascarpone cheese; we prefer cream cheese. You can substitute the evaporated milk for whole milk if you’d like. When I double the recipe, I sometimes decrease the amount of cheese, especially if I am short on cheese.
Soul food seasoning can be purchased in most stores. You can substitute dry mustard powder and nutmeg or creole seasoning for soul food seasoning.
You can mix this up a day ahead and refrigerate it. You’ll need a little more time for baking unless you take it out of the refrigerator a few hours before baking. This is not a difficult recipe to make. While the noodles are cooking, shred your cheeses and mix your other ingredients together. By the time the noodles are cooked, you will be ready to put it together.
The recipe.
Best Macaroni
Ingredients
- 8 oz elbow macaroni
- 2 Tbsp butter
- 1 large egg - beaten
- 1 13 oz. evaporated milk
- 1 1/2 cup whole milk
- 8 oz extra-sharp white cheddar cheese, grated
- 8 oz cheddar cheese - or substitute monterey jack, grated
- 4 oz Gouda cheese, grated - keep it SEPARATE from the other cheeses
- 1-2 tsp salt
- 1 tsp soul seasoning (or substitute dry mustard powder and ground nutmeg)
Instructions
- Cook macaroni in boiling water until tender; while macaroni is cooking, shred your cheeses
- Drain and stir in butter
- Whisk milks and cream cheese together until smooth
- Add HALF the grated cheddar cheeses to the mixture
- Add macaroni and beaten egg
- Pour the mixture into a buttered casserole or baking dish
- Top with remaining cheddar AND Gouda cheese, mixed
- Bake on center rack in oven at 375 for 30-35 minutes
- Let cool for 10+ minutes. It will thicken as it sets.
