Mac and Cheese: A Love Story in Every Scoop
Few dishes spark joy like a bubbling tray of homemade baked macaroni and cheese. It’s nostalgic, indulgent, and incredibly satisfying. Whether you’re serving it as a show-stopping side at a holiday dinner or enjoying it as the main event on a weeknight, mac and cheese is always a win.
What takes this mac and cheese over the top? Five glorious cheeses. We’re talking cheddar, gouda, gruyère, American (or Velveeta), and colby jack. Together, they create a rich, velvety sauce that hugs every curve of the pasta.
This recipe walks you through every delicious stage, with expert tips for making it foolproof. Prepare to impress guests, satisfy your family, or just treat yourself to one of the most beloved comfort foods in the culinary universe.
Ingredients (US Cup Measures)
For the Pasta
1 lb large elbow macaroni
1½ tablespoons kosher salt (for boiling pasta water)
For the Cheese Sauce
6 tablespoons unsalted butter
1 large egg
2 (12 oz) cans evaporated milk
1 teaspoon seasoned salt
1 teaspoon granulated garlic
1 teaspoon granulated onion powder
1 teaspoon ground mustard
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional, for a kick)
Cheeses (shredded)
2 cups extra sharp cheddar cheese
2 cups American cheese or Velveeta
2 cups smoked gouda
2 cups smoked gruyère
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