Name: Grandma’s Old-Fashioned Baked Mac 'N’ Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 12 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, melted, plus more for the baking dish; 1 pound elbow macaroni; 1 teaspoon kosher salt, plus more for the pasta water; Two 12-ounce cans evaporated milk; 1 3/4 cups heavy cream; 6 large eggs; 1 teaspoon garlic powder; 1/2 teaspoon freshly ground black pepper; Three 8-ounce blocks extra-sharp Cheddar, shredded; One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes; Nonstick cooking spray, for the foil

Directions

Preheat the oven to 350 degrees F. Grease the inside of a 9-by-13-inch baking dish with butter.
Cook the macaroni to al dente according to the package directions in boiling salted water. Drain the pasta and return to the pasta pot or pour into the prepared baking dish. Add the butter and stir until combined.
Whisk together the evaporated milk, heavy cream, eggs, garlic powder, salt and pepper in a large bowl; add to the macaroni. Set aside 1 cup shredded extra-sharp Cheddar for the top. Stir in the remaining shredded cheese and cubed cheese. Sprinkle the reserved shredded cheese evenly over the top.
Cover the dish with aluminum foil (coat the underside with nonstick cooking spray). Bake until the pasta is bubbly, about 40 minutes. Uncover and bake until the cheese is browned, 15 minutes longer. Remove from the oven and let stand 15 minutes before serving.

Cook’s Note

Brown the macaroni under the broiler for 5 minutes if needed.

Grandma’s Old-Fashioned Baked Mac 'N’ Cheese

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