Ingredients
Units
Scale
- 8 cups water
- 8-ounces (2 cups) elbow macaroni noodles, dry
- 1 teaspoon salt
- 4 tablespoons salted butter
- 1/2 cup (4-ounces) grated mozzarella cheese
- 1/2 cup (4-ounces) grated parmesan cheese
- 1 cup (8-ounces) grated sharp cheddar
- 1 12-ounce can of evaporated milk
- 3/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon granulated garlic
- 1 cup (4-ounces) grated sharp cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Preheat the oven to 350° F and prepare a medium-size casserole dish or 6 ramekins with spray oil.
- Bring 8 cups of water to a boil in a medium-size pot.
- Add salt and macaroni and boil for 12 minutes.
- Melt butter in a large pot while macaroni is boiling.
- Pour milk and water into the butter stirring in salt, pepper, and granulated garlic.
- Heat milk until it starts to boil.
- Add mozzarella, parmesan, and 1 cup of sharp cheddar to milk, stir until melted.
- Drain pasta when cooked and add to the cheese sauce, stirring until well incorporated.
- Pour mac and cheese into a casserole dish or six individual ramekins.
- Top mac and cheese with the rest of the cheese and the bread crumbs.
- Bake for 18-20 minutes and serve.
Notes
- This mac and cheese can be eaten right out of the pot without baking.
- The sauce can be made in the microwave by heating milk first, then the cheese and milk together until cheese are melted, stirring frequently.
- After adding noodles, if cheese sauce is too thick, add a little water or milk until the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
