Does it get any better than homemade macaroni and cheese? There’s just something so good and comforting about this cheesy pasta dish.
I love making homemade mac and cheese. I have a quick stovetop mac and cheese that’s perfect for lunch. And then there’s this baked version that seems to be extra creamy and because it’s baked it gets a delicious crunchy topping that’s irresistible.
This version reminds me of my mom’s mac and cheese. She always topped hers with crushed saltine crackers instead of the panko crumbs. Either way, this old fashioned macaroni and cheese is sure to please!
Ingredients :
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Directions :
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