Baked Three-Cheese Mac for the Holiday Table
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 85 min · vegetarian
485 cal
22g protein
43g carbs
25g fat
per serving · estimated
Ingredients
- 1/4 lb elbow macaroni
- 12 oz (about 3 cups) sharp cheddar cheese, shredded
- 8 oz (about 2 cups) colby jack cheese, shredded
- 8 oz (about 2 cups) smoked gouda, shredded
- 2 cans (12 oz each) evaporated milk
- 1/4 cup whole milk
- 1 large eggs
- 1 tbsp unsalted butter
- 1/4 tsp smoked paprika
- 1/4 tsp ground mustard
- 1/4 tsp cayenne pepper
Method (tap to check — screen stays awake)
- Heat the oven to 350F and butter a 9x13 baking dish with 1 tablespoon of the butter.
- Boil the macaroni in well-salted water 2 minutes shy of the package time — it finishes cooking in the custard. Drain and toss with the remaining butter while hot.
- Whisk the evaporated milk, whole milk, eggs, ground mustard, 1 teaspoon of the smoked paprika, cayenne, and 1 1/2 teaspoons salt into a smooth custard.
- Toss the cheddar, colby jack, and smoked gouda together, then reserve 1 1/2 cups of the mix for the top. Fold the rest through the buttered macaroni.
- Layer the macaroni into the dish, pour the custard evenly over so it seeps to the bottom, and blanket with the reserved cheese. Dust with the remaining 1/2 teaspoon smoked paprika.
- Bake 35 to 40 minutes, until just set in the center with browned, crackly edges — the corner pieces go first, every year. Rest 10 minutes before serving so it slices instead of slides.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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