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Best Mac 'N Cheese Ever!

This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 15 people
Calories 6870.7 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Pot
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • cooking spray
  • 1 16 ounce package elbow macaroni
  • 1 16 ounce container sour cream
  • 4 extra large eggs
  • 1 cup evaporated milk
  • 2 teaspoons seasoned salt
  • 2 teaspoons ground black pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Cheddar-Monterey Jack cheese blend
  • 6 slices processed cheese food such as Velveeta, torn into 4 pieces
  • ½ cup butter melted

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  • Whisk sour cream, eggs, evaporated milk, seasoned salt, and black pepper into a smooth mixture; stir in Cheddar cheese and Cheddar-Monterey Jack cheese until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Notes

For an elevated flavor profile, incorporate a pinch of freshly grated nutmeg and a teaspoon of dry mustard powder into your cheese mixture; these spices enhance the cheese notes without being overpowering. To achieve a superior texture, ensure your macaroni is cooked truly al dente, as it will absorb additional liquid and continue to cook in the oven. Overcooking initially is the quickest route to a mushy final product. For an irresistible crust, consider topping the casserole with a mixture of panko breadcrumbs, grated Parmesan, and a touch of melted butter during the last 10-15 minutes of baking. Always use room temperature cheeses for the smoothest melt and most consistent sauce. Avoid baking at too high a temperature or for too long, as this can lead to a dry casserole; the goal is bubbly, melted cheese, not browned, crispy edges (unless specifically desired).