Description
This ultra creamy macaroni and cheese is made with five hand-grated cheeses, evaporated milk, and sour cream for the richest, dreamiest baked mac and cheese ever.
Ingredients
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16 ounces elbow macaroni (boiled 3 minutes shy of package directions)
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8 ounces sharp cheddar, shredded
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8 ounces gouda, shredded
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8 ounces colby jack, shredded
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4 ounces muenster, shredded
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4 ounces mozzarella, shredded
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2 cans evaporated milk
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1 cup milk
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1 cup sour cream (or New Ranch)
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1 tsp seasoned salt
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½ tsp black pepper
Instructions
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Preheat oven to 350°F and grease a large casserole dish (9×13 or larger).
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Cook the macaroni 3 minutes under package instructions; drain.
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Shred and mix all cheeses, reserving 1½ cups for topping.
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Combine warm pasta with sour cream (or ranch) until coated.
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Add the cheese mixture, evaporated milk, milk, salt, and pepper. Stir until everything is well combined.
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Pour into the baking dish and top with the reserved cheese.
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Cover with foil and bake 20 minutes.
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Uncover and bake 10–15 minutes more, until the top is golden and bubbly.
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Let rest 5 minutes, then serve warm.
Notes
Freezing & Reheating
This is an excellent make-ahead mac and cheese.
To freeze:
Bake completely → cool → wrap well → freeze up to 3 months.
To reheat:
Thaw overnight → bake at 350°F for 20–25 minutes.
Texture stays creamy and smooth!
