Cheesy Macaroni and Cheese

Cheesy Macaroni and Cheese

In this recipe:

based on 161 reviews
This Looks YUMMY!
15 min.
60 min.
6 Servings

Macaroni and cheese like it's supposed to be, tasty with homemade goodness. Children and adults alike will love this classic.


  • 2 cups dry small elbow macaroni or shells
  • 1/4 cup (1/2 stick) butter or margarine, cut into pieces
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground white pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) American cheese, cut into pieces
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PREHEAT oven to 350° F.

PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted.

WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.

as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

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This is my go-to recipe for pot luck gatherings and it always has people asking for the recipe. My only alteration is to the cheeses: 2 cups mild cheddar and 1 cup sharp cheddar. If I feel like it, I'll add some buttered breadcrumbs on top.

- Carmen K from Trumansburg, NY

Oh, So Creamy!

Being a lover of Mac & Cheese, I could not resist trying this one! So creamy and quick! The mustard gives it a twist! I added bread crumbs on top to finish it off! It was terrific! Thanks!

- barry murphy


I added more cheddar than it called for and used Pepper Jack instead of American, only because I wanted a little kick to it. I always add more cheese in every recipe I make than the recipe calls for, so it is no reflection of this recipe. It was very good. Even the picky children ate it!

- Lauren Dunn from Pittsburgh

Not even the kids liked it

This sounded like a good recipe and was very well reviewed. My only variation from the recipe was use of high protein, multi-grain pasta in place of traditional. The dish wasn't creamy or gooey, rather dry and grainy.

- Jennifer McClain from Anderson, SC


Macaroni & cheese! The ultimate comfort food and the "cheesier the better!" I have shared this recipe with many people.

- Jan Wilkins from Blytheville, AR

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 791
  • Calories from Fat: 446
  • Total Fat: 49.5g (76% of DV)
  • Saturated Fat: 49.6g (148% of DV)
  • Cholesterol: 248mg (83% of DV)
  • Sodium: 997mg (40% of DV)
  • Carbohydrates: 51g (16% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 1.9g
  • Protein: 37g
  • Vitamin A: 37% of DV
  • Vitamin C: 3% of DV
  • Calcium: 104% of DV
  • Iron: 28% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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