Ultimate Baked Mac and Cheese

55 mins
Serves 8
https://smokinandgrillinwitab.com/ultimate-baked-mac-and-cheese/

Directions

  1. 1Preheat oven to 350°F.
  2. 2Preheat oven to 350°F.
  3. 3Preheat oven to 350°F.
  4. 4Grease a large baking dish with butter.
  5. 5Grease a large baking dish with butter.
  6. 6Grease a large baking dish with butter.
  7. 7Cook macaroni until just al dente.
  8. 8Cook macaroni until just al dente.
  9. 9Cook macaroni until just al dente.
  10. 10Drain and set aside the macaroni.
  11. 11Drain and set aside the macaroni.
  12. 12Drain and set aside the macaroni.
  13. 13In a large bowl, whisk cream cheese and evaporated milk until mostly smooth.
  14. 14In a large bowl, whisk cream cheese and evaporated milk until mostly smooth.
  15. 15In a large bowl, whisk cream cheese and evaporated milk until mostly smooth.
  16. 16Stir in whole milk, salt, Cajun seasoning, mustard powder, and nutmeg.
  17. 17Stir in whole milk, salt, Cajun seasoning, mustard powder, and nutmeg.
  18. 18Stir in whole milk, salt, Cajun seasoning, mustard powder, and nutmeg.
  19. 19Add half of the Swiss and cheddar cheeses; mix well.
  20. 20Add half of the Swiss and cheddar cheeses; mix well.
  21. 21Add half of the Swiss and cheddar cheeses; mix well.
  22. 22Taste and adjust seasoning if needed.
  23. 23Taste and adjust seasoning if needed.
  24. 24Taste and adjust seasoning if needed.
  25. 25Whisk in beaten eggs until fully incorporated.
  26. 26Whisk in beaten eggs until fully incorporated.
  27. 27Whisk in beaten eggs until fully incorporated.
  28. 28Add macaroni to the baking dish and gently stir in cheese sauce.
  29. 29Add macaroni to the baking dish and gently stir in cheese sauce.
  30. 30Add macaroni to the baking dish and gently stir in cheese sauce.
  31. 31Top with remaining Swiss and cheddar cheeses.
  32. 32Top with remaining Swiss and cheddar cheeses.
  33. 33Top with remaining Swiss and cheddar cheeses.
  34. 34Finish with black pepper.
  35. 35Finish with black pepper.
  36. 36Finish with black pepper.
  37. 37Bake for 30–35 minutes, until bubbly and golden.
  38. 38Bake for 30–35 minutes, until bubbly and golden.
  39. 39Bake for 30–35 minutes, until bubbly and golden.
  40. 40Broil for 2–3 minutes for a crusty top if desired.
  41. 41Broil for 2–3 minutes for a crusty top if desired.
  42. 42Broil for 2–3 minutes for a crusty top if desired.
  43. 43Rest 5–10 minutes before serving.
  44. 44Rest 5–10 minutes before serving.
  45. 45Rest 5–10 minutes before serving.

Ingredients

  • 16 oz elbow macaroni
  • 16 oz elbow macaroni
  • 16 oz elbow macaroni
  • 2 tbsp salted butter, plus extra for greasing the baking dish
  • 2 tbsp salted butter, plus extra for greasing the baking dish
  • 2 tbsp salted butter, plus extra for greasing the baking dish
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • 2 13 oz cans evaporated milk
  • 2 13 oz cans evaporated milk
  • 2 13 oz cans evaporated milk
  • 3 cups whole milk
  • 3 cups whole milk
  • 3 cups whole milk
  • 16 oz Swiss cheese, shredded
  • 16 oz Swiss cheese, shredded
  • 16 oz Swiss cheese, shredded
  • 16 oz medium cheddar cheese, shredded
  • 16 oz medium cheddar cheese, shredded
  • 16 oz medium cheddar cheese, shredded
  • 16 oz cream cheese, at room temperature
  • 16 oz cream cheese, at room temperature
  • 16 oz cream cheese, at room temperature
  • 3 tsp salt
  • 3 tsp salt
  • 3 tsp salt
  • 2 tsp Cajun seasoning
  • 2 tsp Cajun seasoning
  • 2 tsp Cajun seasoning
  • 1 tsp dry mustard powder
  • 1 tsp dry mustard powder
  • 1 tsp dry mustard powder
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • Freshly ground black pepper, for garnish
  • Freshly ground black pepper, for garnish
  • Freshly ground black pepper, for garnish

Equipment

large baking dishlarge bowl

Tips

  • Stop cooking the macaroni when it’s al dente to prevent it from becoming mushy in the oven.
  • Make sure your cream cheese is softened for easy blending to avoid lumps and keep the sauce smooth.
  • Layer the cheese by adding half to the sauce and reserving the other half for the top to create a gooey, golden-brown crust.
  • After baking, broil the mac and cheese for a couple of minutes to get that golden-brown top.
  • Taste your sauce before baking and adjust the Cajun seasoning if you want it bolder or milder.
  • Letting the dish rest helps it set for perfect slices.
  • For extra richness, use the full 4 tablespoons of butter.
  • Use freshly grated cheese as pre-shredded cheese often has anti-caking agents that can affect creaminess.
  • For an even richer texture, replace 1 cup of whole milk with heavy cream.
  • Pasta absorbs a lot of salt, so don’t hesitate to taste and adjust the seasoning.
  • Experiment with toppings like crushed crackers or panko breadcrumbs for a fantastic crunchy topping.