Ultimate Baked Mac and Cheese

AMERICANSource

A rich, ultra-creamy baked mac and cheese with three cheeses, warm spices, and a golden bubbly top.

Ingredients

13

Elbow Macaroni

16 oz

Salted Butter

4 tbsp

Large Eggs

beaten

2 whole

Evaporated Milk

26 oz

Whole Milk

3 cups

Swiss Cheese

shredded

16 oz

Medium Cheddar Cheese

shredded

16 oz

Cream Cheese

room temperature

16 oz

Salt

3 tsp

Cajun Seasoning

2 tsp

Dry Mustard Powder

1 tsp

Ground Nutmeg

¼ tsp

Freshly Ground Black Pepper

for garnish

1 pinch

Instructions

1Prepare the Mac and Cheese15m

Preheat and Grease

Preheat oven to 350°F (175°C). Grease a large baking dish with butter.

Cook Macaroni

Cook elbow macaroni according to package directions until just al dente. Drain and set aside.

Make Cheese Sauce Base

In a large bowl, whisk together the cream cheese and evaporated milk until mostly smooth.

Add Liquids and Spices

Stir in the whole milk, salt, Cajun seasoning, dry mustard powder, and ground nutmeg.

Incorporate Cheeses

Add half of the shredded Swiss and cheddar cheeses to the sauce and mix well. Taste and adjust seasoning if needed.

Add Eggs

Whisk in the beaten eggs until fully incorporated into the cheese sauce.

2Assemble and Bake35m

Combine Macaroni and Sauce

Add the cooked macaroni to the baking dish and gently stir in the cheese sauce, ensuring all pasta is coated.

Top and Season

Top the macaroni and cheese evenly with the remaining Swiss and cheddar cheeses. Finish with a sprinkle of freshly ground black pepper.

Bake

Bake for 30–35 minutes, or until the mac and cheese is bubbly and the top is golden brown.

Broil (Optional)

For an extra crusty top, you can broil for an additional 2–3 minutes, watching carefully to prevent burning.

3Rest and Serve5m

Rest

Let the baked mac and cheese rest for 5–10 minutes before serving. This allows it to set slightly for easier serving.