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Baked Mac and Cheese Recipe

Ultra-creamy baked mac and cheese with a crispy golden top, layered with bold spices and four melted cheeses.
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Cook Time 1 hour
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 16 ounce box elbow macaroni
  • 1 can evaporated milk
  • 1 teaspoon adobo all-purpose seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • 1 tablespoon mustard
  • 2 teaspoons smoked paprika
  • 4 tablespoons unsalted butter
  • 1 large egg beaten
  • 16 ounces sharp cheddar cheese grated from a block
  • 8 ounces mozzarella cheese grated from a block
  • 8 ounces pepper jack cheese grated from a block
  • 8 ounces muenster cheese grated from a block

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cheese grater
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • 13×9-inch baking dish
  • Oven

Method
 

  1. Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish.
  2. Grate all the cheeses and mix them together in a large bowl; freshly grated cheese melts best.
  3. Bring a large pot of well-salted water to a boil and cook the elbow macaroni until just al dente. Drain and return to the pot.
  4. Add the evaporated milk, adobo seasoning, black pepper, garlic powder, sugar, mustard, smoked paprika, and butter to the pasta. Stir well.
  5. Gradually mix in about three-quarters of the shredded cheese until the pasta becomes creamy and gooey.
  6. Stir in the beaten egg until evenly combined.
  7. Transfer the mixture to the prepared baking dish, sprinkle with extra smoked paprika, and top with the remaining cheese.
  8. Bake for about 30 minutes, until the top is golden, bubbly, and slightly crisp.
  9. Let the mac and cheese rest for 10 minutes before serving.