Baked Mac and Cheese (Cheddar & Mozzarella)
This creamy baked mac and cheese combines cheddar for bold flavor and mozzarella for extra stretch, finished with a light sprinkle of paprika.
Ingredients
- 3 cups dry pasta (macaroni or any short pasta)
- 4 tablespoons salted butter
- 2 cans evaporated milk (370 ml / 12 oz each)
- 1/3 cup milk (any preferred milk)
- 2 large eggs
- 1/4 teaspoon garlic salt
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon paprika
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Salt the water if desired, add the pasta, and cook until al dente (tender but not mushy).
- Drain and butter the pasta: Drain the pasta and return it to the pot. Add the butter and stir until fully melted and evenly coated. Set aside.
- Mix the milk base: In a large bowl, whisk together evaporated milk, milk, eggs, and garlic salt until smooth and well combined.
- Combine the cheeses: In a separate bowl, mix the shredded cheddar and shredded mozzarella together.
- Preheat and prepare the pan: Preheat the oven to 376°F (190°C). Lightly grease a 9 x 13-inch baking dish.
- Layer pasta and cheese: Add one-third of the pasta to the baking dish, then top with one-third of the cheese mixture. Repeat the layers two more times, finishing with cheese on top.
- Add the custard and season: Pour the milk-and-egg mixture evenly over the layered pasta. Sprinkle paprika across the top.
- Bake: Bake for 26–31 minutes, or until hot, set, and lightly golden on top.
- Serve: Let it rest for a few minutes, then scoop and enjoy.
