Jackie’s Macaroni and Cheese

Macaroni and cheese. The very words conjure up images of cozy family dinners and the satisfying stretch of melted cheese. For me, it brings back memories of my grandmother’s kitchen, filled with the aroma of bubbling cheese and the comforting sounds of her humming while she stirred. She always made it from scratch, a labor of love that took hours. While I cherish those memories, sometimes you need a mac and cheese that’s just as comforting, but a little faster and simpler. That’s where Jackie’s Macaroni and Cheese comes in – a creamy, dreamy, and utterly irresistible version that’s sure to become a new family favorite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4-6
• Yield: 1 (9×13 inch) pan
• Dietary Type: Not specified (Contains dairy & gluten)

Ingredients

• 1 lb macaroni
• 2 (10 ½ ounce) cans cheddar cheese soup
• 1 (12 ounce) can evaporated milk
• 2 eggs, well beaten
• ¼ lb (1 stick) margarine, melted
• 1 teaspoon Louisiana hot sauce (Not Tabasco) or 1 teaspoon Crystal hot sauce (Not Tabasco)
• ½ teaspoon salt
• 1 (10 ounce) can Ro-tel diced tomatoes with green chilies (optional)

Equipment Needed

• Large pot
• 9×13 inch baking pan
• Pam cooking spray (or other non-stick cooking spray)
• Whisk
• Mixing bowl
• Knife or cake tester

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to the package directions until al dente. Be careful not to overcook the macaroni, as it will continue to cook in the oven and become mushy.
3. While the macaroni is cooking, prepare the cheese sauce. In a large mixing bowl, combine the 2 cans of cheddar cheese soup, evaporated milk, and 2 well-beaten eggs.
4. Add the melted margarine to the cheese sauce mixture. Ensure the margarine is cooled slightly so it doesn’t cook the eggs.
5. Next, add the Louisiana or Crystal hot sauce and salt. Remember, the hot sauce is for flavor, not heat, so it shouldn’t make the dish spicy like Tabasco would.
6. If using, stir in the optional can of Ro-tel diced tomatoes with green chilies for a little Mexican twist. Drain the Ro-tel well before adding it to the mixture.
7. Once the macaroni is cooked, drain it thoroughly and add it to the cheese sauce mixture. Stir well to ensure the macaroni is evenly coated in the cheese sauce.
8. Spray a 9×13 inch baking pan with Pam cooking spray (or another non-stick cooking spray) to prevent the macaroni and cheese from sticking to the pan.
9. Pour the macaroni and cheese mixture into the prepared baking pan. The mixture should appear somewhat soupy at this stage. This ensures a creamy, custardy final product.
10. Bake in the preheated oven for approximately 1 hour, or until the macaroni and cheese is set and golden brown on top.
11. To check for doneness, insert a knife or cake tester into the middle of the macaroni and cheese. If it comes out clean, the macaroni and cheese is done. If not, continue baking for a few more minutes, checking periodically.

Expert Tips & Tricks

• Cheese Selection: While this recipe calls for cheddar cheese soup, you can add a cup of shredded cheddar cheese to enhance the cheesy flavor even more. Experiment with different cheddar varieties for a unique taste. Sharp cheddar will give a more intense flavor, while mild cheddar will be creamier.
• Preventing a Dry Mac and Cheese: The key to a creamy macaroni and cheese is to ensure the mixture is soupy before baking. If the mixture seems too thick, add a splash more evaporated milk. Also, avoid overbaking, as this will dry out the dish.
• Crispy Top: For a crispier topping, sprinkle some breadcrumbs mixed with melted butter over the macaroni and cheese during the last 15 minutes of baking. Panko breadcrumbs work particularly well.
• Spice it Up: If you want a little more heat, try adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. Be careful not to add too much, as a little goes a long way.
• Make Ahead: You can assemble the macaroni and cheese ahead of time and store it in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Jackie’s Macaroni and Cheese is best served warm, straight from the oven. It makes a perfect side dish for grilled chicken, pork chops, or barbecue. Garnish with a sprinkle of fresh parsley or chives for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. You may need to add a splash of milk to restore the creamy texture. While freezing is possible, the texture may change slightly upon thawing. If freezing, wrap tightly in plastic wrap and then foil, and consume within 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	958 kcal	N/A
Calories from Fat	410 g	43%
Total Fat	45.6 g	70%
Saturated Fat	16.7 g	83%
Cholesterol	164.7 mg	54%
Sodium	1832.5 mg	76%
Total Carbohydrate	106.3 g	35%
Dietary Fiber	4.8 g	19%
Sugars	3.1 g	12%
Protein	30.4 g	60%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free macaroni and a gluten-free cheese soup alternative. You may need to adjust the liquid slightly, as gluten-free pasta can absorb more moisture.
• Dairy-Free: Substitute the evaporated milk with unsweetened almond or cashew milk. Use a dairy-free cheese alternative or nutritional yeast to replicate the cheesy flavor.
• Vegetarian: This recipe is already vegetarian-friendly.
• Add Vegetables: Stir in cooked broccoli florets, peas, or spinach for added nutrients and flavor.
• Different Cheeses: Experiment with different cheeses like Gruyere, Gouda, or Monterey Jack for a more complex flavor profile.
• Spicy Version: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicier kick.

FAQs (Frequently Asked Questions)

Q: Can I use regular milk instead of evaporated milk?
A: While you can use regular milk, evaporated milk provides a richer and creamier texture. If using regular milk, you may want to add a tablespoon of cornstarch to help thicken the sauce.

Q: Can I make this mac and cheese without eggs?
A: Yes, you can omit the eggs. However, they contribute to the custardy texture. If omitting, consider adding an extra tablespoon of melted butter or a thickening agent like cornstarch.

Q: Can I use a different type of pasta?
A: Absolutely! Feel free to use your favorite pasta shape, such as penne, shells, or rotini. Just be sure to adjust the cooking time accordingly.

Q: How do I prevent the macaroni and cheese from drying out in the oven?
A: Make sure the cheese sauce is sufficiently soupy before baking. Also, avoid overbaking. Covering the dish with foil during the first half of baking can help retain moisture.

Q: Can I add breadcrumbs to the top for a crispy crust?
A: Yes, you can! Mix breadcrumbs with melted butter and sprinkle over the macaroni and cheese during the last 15 minutes of baking for a crispy, golden crust.

Final Thoughts

Jackie’s Macaroni and Cheese is a testament to the fact that comfort food doesn’t have to be complicated. This recipe is a delightful blend of creamy, cheesy goodness that’s perfect for a weeknight dinner or a potluck gathering. I encourage you to try this recipe and make it your own by experimenting with different cheeses, vegetables, or spices. Don’t be afraid to put your own spin on it! And most importantly, share it with the people you love. Nothing brings people together quite like a warm, cheesy bowl of macaroni and cheese. Enjoy!