The BEST homemade macaroni and cheese of your life. Outrageously cheesy, ultra creamy and topped with a crispy Panko-Parmesan topping, this macaroni and cheese recipe is definitely worth keeping. I used three different cheeses and a homemade cheese sauce to make this macaroni and cheese recipe. Do you like cheese recipes? Don’t forget to try this lasagna on lazy days and this Kielbasa Rice and Broccoli Cheese pan next week for dinner!
Macaroni and cheese is one of those recipes that can take so many different forms. I love it anyway, but baked macaroni and cheese is my favorite and I’ll tell you why… The filling. I use breadcrumbs every now and then for my topping, but a panko macaroni and cheese is much better.
I mix parmesan, butter and paprika with the Panko to make it crispy and take on a nice golden brown color when this incredible homemade macaroni and cheese is cooked.
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
Drain and return to the pot.
Add in the butter and stir until the butter is melted. Set aside.
In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
In a separate bowl, mix together the cheeses.
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Layer 1/3 of the macaroni, then 1/3 of the cheese.
Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture over top. Sprinkle the paprika evenly on top.
Bake in the preheated oven for 25-30 minutes