Living in the South there are a few staple comfort food items that I really want to master, one of these being the baked mac n' cheese. I've got to hand it to them, Southerners know how to make a mean mac n' cheese. I've tried a few recipes in the past and there just seemed to be a little something missing. This one to me covers all the bases. It has got tons of cheddar cheese, it stays creamy but not liquidy (ew I hate liquidy cheese), and the top gets nice and crispy. The salt and garlic powder give it flavor so it isn't bland at all. I've been reheating this for lunch at work and it reheats well in the microwave for about 1 minute.
-3 cups uncooked macaroni pasta
-1/2 cup evaporated milk
-1/3 cup milk
-1/2 teaspoon salt
-1/4 teaspoon fresh ground pepper.
-1/4 teaspoon garlic powder
-3 cups shredded sharp cheddar cheese
-2 tablespoons butter
1. Preheat the oven to 375 degrees. With cooking spray, generously coat a 9x9 baking dish. Cook the macaroni. Once cooked, strain and return to pot with the 2 tablespoons butter, coat noodles in the butter.
2. In a mixing bowl, whisk together the evaporated milk, regular milk, and eggs. Add the salt, garlic powder, and pepper.
3. In the 9x9 baking dish, spread an even layer of 1/3 of the cooked macaroni. Cover macaroni with 1/3 of the shredded cheese. Top that with the remaining macaroni and then the rest of the shredded cheese. Add more cheese if needed to the top layer to make sure it is completely covered. Pour the milk mixture evenly over the macaroni and cheese. Bake 35-40 minutes until golden brown on top. If needed, broil 5-6 minutes to make top cheese layer crispy and golden. Let stand 5-10 minutes before serving.
Source: B Sweet