Brianna's Favorite Baked Mac & Cheese
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- 1 1/3 c
- elbow macaroni, uncooked
- 2 c
- shredded sharp or extra sharp cheddar cheese
- 2 c
- shredded colby & monterrey jack cheeses
- 4 stick
- low-moisture string cheese (or 1 c shredded mozzarella)
- 5 large
- 6 Tbsp
- 2/3 c
- evaporated milk
- 1/3 c
- 2 % milk
- salt and pepper (to taste)
- 1/2 Tbsp
- garlic powder (optional)
- 2 Tbsp
- parsley flakes (optional)
1Preheat oven to 350º. Spray baking dish with cooking spray.
2Cook macaronis according to package directions. Drain, rinse, return to pot. In a medium saucepan melt the butter. Add the milks to the butter. Heat on a medium flame until a skin forms on the top. Do Not Let the Milk & Butter BURN. Set aside. While milk and butter is heating, in a separate bowl, whisk together the eggs. Once milk & butter mixture is heated through, remove from heat and quickly whisk in eggs. Immediately pour the mixture into the pot with the seasoned macaronis. Stir together mixing well.
3Mix in the cheeses. If using string cheese, cut them up into cubes, like the size of sugar cubes. Once everything is mixed well, pour into the baking dish.
4Bake uncovered for 20 to 25 minutes, longer if you prefer "stiffer" mac & cheese. Once removed from the oven cover to keep in the moisture until ready to serve. Let sit for a few minutes before serving so the ingredients meld together. Serve warm. Enjoy!
5Variations: Experiment with cheeses. I sometimes add cubed Velveeta instead of the colby & jack cheeses or a cup of each. I try to keep the total amount of cheeses used to 5 cups. My mom would also sometimes put slices of American cheese on top. I've also used heavy cream in lieu of evaporated milk.