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  • Writer's pictureJazzmyne Buckels

Better Than That Macaroni 'n' Cheese

Updated: Nov 19, 2022

There’s literally nothing better than homemade macaroni and cheese. I mean box who? Seriously, I promise once you try this, you will never eat the box kind again…or at least if you do, you’ll ask yourself why you did.

As I have told you all before, I come from a family of amazing cooks but they all agree that my macaroni and cheese is the best. Probably because I whole heartedly believe that there is no such thing as enough cheese or butter when it comes to Mac and cheese. This is one of my kids all time favorite dishes, so much so that it is my son’s dish of choice for his birthday every year. Now you may be thinking that your Mac n cheese is amazing, so good that you don't feel you need to try and new recipe, I promise, THIS recipe, is as the title says, BETTER THAN THAT! #kiddingnotkidding


A key aspect of this recipe is a ton of butter and freshly shredded cheese. You can sub in pre-shredded cheese if you are short on time, but the fresh cheese does honestly make a difference in the meltiness and richness of the dish. I also use garlic and multiple stronger flavored cheeses to give you a bite you won’t soon forget.

 

Ingredients

  • 1 12 oz package of Large Elbow Macaroni Noodles

  • 1 stick of butter (yes, the whole stick!)

  • 1 cup Sharp Cheddar cheese, shredded

  • 1 cup Mozzarella cheese, shredded

  • 1/2 cup Monterey Jack cheese, shredded

  • 1/2 cup Parmesan cheese, shredded

  • 1/4 cup Asiago cheese, shreded

  • 1/4 cup Romano cheese, shredded

  • 1 tablespoon minced garlic

  • 2 Teaspoons Kosher Salt

  • 1/2 Tablespoon Garlic Pepper

  • 2 Teaspoons Coarse Ground Black Pepper

  • 2 Large Eggs

  • 1 1/4 cup Evaporated Milk

Step 1: Prep the Parts

Boil the macaroni noodles in salted water to an al dente softness according to the package instructions. While the noodles are boiling, heat 6 tablespoons of butter, the garlic and all the seasonings over low heat until the butter is fully melted. Drain the noodles and immediately transfer to a large bowl and top with the melted butter. Stir the noodles until fully coated in the butter.

In a separate bowl add all of the shredded cheese and toss to combine.

Using a whisk, beat the eggs and evaporated milk in a small bowl until frothy.


Step 2: Assemble the Mac ‘n’ Cheese

Add 1/2 the mixed cheese and all of the egg mixture to the bowl containing the noodles. Stir the noodles until cheese begins to melt and becomes creamy. Spray the bottom of a medium baking dish with non-stick spray. The baking dish should be at least 2 inches deep to prevent boiling over in the oven.

Pour half the noodle-cheese mixture into the baking dish. Top with 1/2 of the remaining cheese. Repeat this step with the remaining noodles, followed by the remaining cheese. Break the last 2 tablespoons of butter into small pieces and use it to dot the the top of the macaroni and cheese.


Cover the dish with aluminum foil and bake for 30-35 minutes. Five minutes before the completion of the baking, change your oven to broil to brown the cheese until golden. Remove the macaroni and cheese from the oven and let sit for five minutes uncovered. Serve hot and enjoy!


 

Final Thoughts

I have been making this recipe since I was sixteen and living with my grandparents on the their farm in southern Louisiana. My Dear says it the best macaroni and cheese she’s ever had and I make it for her to this day when I am visiting for the holidays. If it’s good enough for her, trust me, you will want to give it a try. My son is also a self-proclaimed macaroni and cheese connoisseur and in his words, it’s the truth. Moral of the story - if you’re looking for a recipe to make this Thanksgiving that will even outshine the turkey, bring this as your contribution and I promise it will be your signature dish for every family gathering from now on.


Tips:

  • Do not overcook the noodles, the will continue to cook during the baking process.

  • Large elbows work best because they allow the custard and bits of cheese to get inside the noodle and make every bite delicious.

  • You can substitute the six tablespoons of butter with my Garlic Butter recipe - just remove the minced garlic and cut the garlic pepper amount in half

  • You can assemble this a day or two ahead but skip adding the egg mixture to the assembly. Store covered in the refrigerator until ready to bake. When ready, remove the dish from the fridge and let set covered at room temperature for 30 minutes. Use a fork to gently separate and create space between the noodles then slowly pour in the egg milk mixture. Recover the dish and bake as usual.

  • Experiment with the cheeses. I always keep the sharp cheddar and mozzarella but the other can be swapped out for your favorite cheese combinations.

  • If you spray the the underside of the foil before placing it over the dish, it will prevent the foil from pulling off the cheese when you go to remove it.

Happy Thanksgiving from my Family to Yours!


Follow me on Instagram @gourmetmommie for more recipe inspiration and how to videos! Like, share and comment on this post - let me know if you make and it and what other types of recipes you'd like to see.

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