My Mac & Cheese recipe is top 5 on my list of “Top five things i would eat if I could only eat five things for the rest of my life”. That is not an exaggeration, and I’m not just saying this because I came up with this recipe myself. It will transform you into a believer. It’s ooey gooey with the right amount of cheese, and seasoned with a few components that will have people trying to guess, “what exactly did you use?”. I can’t believe I’m sharing this recipe, because it’s my pride and joy, and it’s been my best kept secret for years (of course with some tweaks here and there). My mom taught me how to make my first tray of Mac & Cheese one Thanksgiving, and I’ve been playing with the recipe ever since. I’ve tried different cheeses, different amounts of elbow noodles and evaporated milk, different amounts of seasoning, but this right here is perfection. I want you to try it out. Test it on yourself and on your friends, and when they ask what your secret is, tell them Speshyl taught you. I hope you love this as much as my friends and family do. Enjoy!
![](https://thedailyspeshyl.com/wp-content/uploads/2018/10/MacCheese6-150x150.jpg)
Four Cheese Baked Macaroni and Cheese
- Total Time: 1 hour
- Yield: 10–12 servings 1x
Description
Indulge in this Four Cheese Baked Macaroni and Cheese, made extra creamy with evaporated milk for a rich, gooey, and irresistible comfort dish.
Ingredients
- 1 16–ounce box elbow macaroni
- 1 can evaporated milk
- 1 teaspoon adobo all-purpose seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1 tablespoon mustard
- 2 teaspoons smoked paprika
- 1 large egg
- 16 ounces sharp cheddar cheese, grated from a block
- 8 ounces mozzarella cheese, grated from a block
- 8 ounces pepper jack cheese, grated from a block
- 8 ounces muenster cheese, grated from a block
- 4 tablespoons unsalted butter
Instructions
- Preheat your oven to 350F degrees.
- Into a large bowl, shred all your cheeses and mix them until they’re evenly combined. It’s better to shred your own cheese because pre-shredded cheese has preservatives that don’t allow the cheese to melt the same/as well as blocks of cheese
- Bring a pot of water to a boil and add a good amount of salt. Add your elbow noodles and boil for 8-10 minutes or until al dente.
- Drain the elbow noodles and add them back into the pot.
- Pour the evaporated milk, adobo seasoning, black pepper, garlic powder, sugar, mustard, and smoked paprika to the noodles.
- Add 3/4ths of the shredded cheese, a little at a time, and mix until gooey and melted. Add the large egg and mix until evenly dispersed.
- Pour this mixture into a 13x9in baking dish, sprinkle a little more smoked paprika on top, and top it off with your remaining cheese.
- Place your macaroni and cheese into the oven, and let it bake until the cheese on top is nice, crisp, and golden; about 30 minutes.
- Remove from the oven and let it cool for about 20 minutes. Serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Cuisine: American
How many different cheeses do you use in your Mac & cheese ?
I use 4 different cheeses, sharp cheddar, mozzarella, pepper jack, & muenster cheese.
Hi Speshyl! I have a question on your mac and cheese recipe. I see you use mustard, is that dry mustard or a prepared mustard like French’s?
Thank you, Donna
Hi, Donna!! You can use either or, interchangeably 🤗
Thank you!
What size dish do you use?