Ultimate Baked Mac and Cheese
Recipe By: Smokin’ and Grillin’ with AB
🧀 Fun Fact: Evaporated milk brings concentrated dairy richness without adding excess water, helping this mac and cheese stay exceptionally creamy as it bakes.
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Ingredients
16 oz elbow macaroni
2–4 tbsp salted butter, plus more for greasing the baking dish
2 large eggs, beaten
2 (13 oz) cans evaporated milk
3 cups whole milk
16 oz Swiss cheese, shredded
16 oz medium cheddar cheese, shredded
16 oz cream cheese, softened to room temperature
3 tsp salt
2 tsp Cajun seasoning
1 tsp dry mustard powder
1/4 tsp ground nutmeg
Freshly ground black pepper, for finishing
Step By Step
1️⃣ Prep The Dish
Preheat the oven to 350°F. Butter a large baking dish generously.
2️⃣ Cook The Macaroni
Boil the elbow macaroni until just al dente. Drain well and set aside.
3️⃣ Start The Cheese Mixture
In a large bowl, whisk the softened cream cheese with the evaporated milk until mostly smooth. A few small lumps are fine—they’ll melt as the mac and cheese bakes.
4️⃣ Season The Sauce
Stir in the whole milk, salt, Cajun seasoning, dry mustard, and nutmeg until evenly combined.
5️⃣ Add The Cheese
Fold in half of the shredded Swiss and cheddar. Taste the mixture and adjust the seasoning if needed.
6️⃣ Whisk In The Eggs
Add the beaten eggs and whisk until completely incorporated. They’ll help bind the mac and cheese as it bakes.
7️⃣ Bring It Together
Add the cooked macaroni to the prepared baking dish. Pour over the cheese mixture and gently stir until every piece of pasta is coated.
8️⃣ Top It Off
Scatter the remaining Swiss and cheddar evenly over the top. Finish with freshly ground black pepper.
9️⃣ Bake Until Golden
Bake for 30–35 minutes, until the cheese is bubbling and the top is golden. For a deeper crust, broil for the final 2–3 minutes.
🔟 Let It Rest
Rest the mac and cheese for 5–10 minutes before serving so the sauce can settle and the texture stays creamy rather than loose.