Be the one that brings THAT MACaroni and Cheese to the party. This is a baked indulgence loved by many, self included. Make it from American cheddar block or mixture of cheese shredded by hand.
You will have smiling faces at the table (plus kid-friendly) and cheesy mac at each forks-end.
I don’t make this dish regularly because for me, it’s a party food [cause processed cheese] to share and enjoy together. Let’s party and get this good food because we love a good dish. 🙂
What Makes This MAC Recipe So Good
Because I love good food and know you do too! Let’s get to the important parts of this classic. It can be made ahead and baked later which is super doughp. Who doesn’t love an option like that?
Determine your mac and cheese type.
Is it a baked dry or creamy mac? Knowing this is helpful in making the recipe that will be most satisfying for you.
For Baked (it’s not actually dry. It’s just not as creamy as stouvvers type mac) you’ll make the recipe exactly as is.
For Baked and Creamy use an extra can of evaporated milk (or whole milk, or water). It just depends on how creamy (and cheesy) you want it. Note: I improvise here because nobody has time to send you back to the store or to wait on a single ingredient delivery. It will be just as good. Lo que sera-sera bueno.
Ingredients
Ingredient Quick List: macaroni noodle, processed american cheese block, evaporated milk, butter, optional topping: crouton and shredded cheese, and salt.
Only noodles and American cheddar block ingredients are shown.
- Elbow noodles
- Soft Cheese block
- Butter stick
- Evaporated milk
- Sea salt
Ingredient Notes / Variations
- Noodles – Use large elbow macaroni noodle. 1 pound uncooked for half tray, 2 lbs for full party tray and so on.
- Use your favorite macaroni noodle if making for your home, because I trust that you know what you like.
- Add a bit of olive oil and salt to the water.
- Cook them as directed, noodle types vary.
- Shell noodles are also ok to use, those are referred to as shells and cheese.
- American cheddar block – This bloc is found in the snack aisle of most grocery stores near me. It is a processed snack cheese that is soft in texture.
- Do not attempt to shred the block. Do slice it in 1 inch thick pieces.
- Cubing it is also an option, but that option is also messier.
- I’ll also share my recipe for homemade Cheese Sauce, incase the processed cheeseblock isn’t your thing.
- Butter – this can be salted. There is no need to purchase unsalted for this party style recipe unless that is your preference.
- Evaporated milk – in the baking section of maybe a bodega, mercado, and large chain grocery aisles. It’s rich and once cooked with butter and cheese block it builds the perfect cheese sauce without the use of flour.
- Salt to taste – Processed cheese already has salt in it, as do salted butter sticks. So use the salt to fit your needs. For size of this recipe I use 3/4 teaspoon.
Erika’s Favorite MAC toppings are listed down below.
Step-By-Step Instructions
To Make the M+C
- Cook the noodles as directed on package.
A printer-friendly recipe card with instructions is available at the bottom of this post.
- Then to make the sauce, see the photo steps.
- Check for texture, it’ll be nice and smooth once melted down into butter and evap. milk.
- Gently mix cheese into cooked noodles y vamonos a comer (let’s go eat). 🙂
Mac and Cheese Toppings
I’ve had many different lovely versions of mac and cheese. Whether your style of mac and cheese to eat is topped with crumbled cooked at home meats (well-done crispy bacon, chorizo, or even carnitas), there is a favorite mac for everybody.
My favorite topping is simple and tasty. It gives you a breaded mac and cheese. Just use crushed homemade croutons baked at the top or store bought (keep the salt in mind; this is your heads up!).
Ways To Spice It Up
Popular menu items at food spots spice the mac with Flamin’ Hot Cheetos (yes, the famous chips in the movie). Then there is diced green chile (or strips) that have been roasted with a whole lot of love, or even smokey chipotle flavored cheese sauce.
I’ve visited mac and cheese bars where you pick your base MAC flavor and all the goodie-good variety on the side as toppings. Toppings are never a bad idea on the side.
I love it, because I love options. But then, there is something about a classic like this mac that is too legit to quit.
Foods To Eat with [Mac and Cheese]
Here are some of my favorite sides to enjoy with this cheesy comfort food.
- Corn on the Cob
- Mesquite Carne Asada or smoked meats
- Chicken Milanesa
- Pan de Agua
- Green Salad
- Party Rice Recipe
Ways To Flip Leftovers [Be Giving]
First: A cold scoop of macaroni and cheese on a slice of pizza baked at 375 degrees is happiness. I already made the disclaimer about this being an indulgence so we go All The Way!
Second: Pack a plate for a friend or even a neighbor. They’ll love you for the gift of Mac and you can share this recipe with them too.
Pro Tips / Receta Notes
Recipe yield: about 12 – 16 servings at 1/2 cup per person.
Storage: Cover with lid or airtight storage. Eat within 5-days for best taste.
Reheating: On the stove is best or in small toaster oven covered with aluminum foil (otherwise it will dry out). Heating from frozen: preheat 375 degrees, and bake on center rack covered for 20-25 minutes. Last 5 minutes uncover for melting optional cheese (or other toppings) on top.
Freezing: Freeze once cooled from preparation. Once room temperature, freeze until ready to heat.
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Mac And Cheese Recipe
DESCRIPTION
Equipment
- 1 platter or foil party tray (oven safe)
Ingredients
- 1 lb dry macaroni noodle
- 1 processed cheddar brick known as a cheeseblock or cheesebrick
- 1 evaporated milk or water
- 1/2 cup pasta water
- 1 tsp salt
- 1/3 cup salted butter
Optional Topping(s)
- 2 cups mild cheddar or colby shredded and loosely packed
- 1 cup homemade croutons crushed
Instructions
To make the easy mac and cheese
- Cook noodle as directed on package, always heat water to boiling temp before adding noodle to cook.
- Reserve 1/2 cup of pasta water from the pot, then drain the noodles from water. Let macaroni cool in party tray.
- Using same pot, heat on low, place butter in pot to melt. once melted 3/4 of the way. add evaporated milk, salt, and stir in. place cheese in pot and let melt over next 8-10 minutes until melted.
- Mix cheese mixture a few times and turn stove off.
- Place half of cheese mixture over one layer of noodle, gently mix over with spoon and repeat step with remaining pasta and cheese.
*If eating immediately without topping no oven is necessary.
Optional toppings:
- crushed croutons, bread crumbs, cooked and crumbled bacon, shredded cheddar cheese, or a combination of ANY TWO.
Notes
- Recipe yield – about 12 – 16 servings at 1/2 cup each.
- Storage – Cover with lid or airtight storage. Eat within 5-days for best taste.
- If adding shredded cheese for a crunchy cheese baked top: Add 3 cups of shredded cheese, distributing evenly to top, center, and bottom of macaroni and cheese party tray.
For the full post and step-by-step photos with details visit LatinasQueComen.com and search for Macaroni and Cheese recipe.
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
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