Can I use pre shredded cheese for baked mac and cheese?

You can, but the sauce will likely turn out grainy and a little dull. Bagged shreds carry anti caking starch and cellulose that interfere with melting. Shredding blocks of cheddar and Colby Jack on a box grater takes five minutes and is the single biggest upgrade this recipe offers.

Can I make this mac and cheese without eggs?

Yes, but it becomes a different dish: the custard will not set into slices, so expect a looser, spoonable result. Replace the eggs with 2 tablespoons of flour whisked into the milks and warmed until slightly thickened, and bake 5 minutes less. The flavor stays, the structure changes.

Why does the recipe use evaporated milk instead of all whole milk?

Evaporated milk is concentrated and heat stable, so the custard resists breaking in the oven and reheats without splitting or weeping. Whole milk alone gives a thinner sauce that can turn watery at the edges. The blend of the two keeps the body rich without any canned taste.

Can I assemble baked mac and cheese the day before Thanksgiving?

Yes, that is the recommended route. Assemble the full dish, cover tightly, and refrigerate up to 24 hours. Bake it straight from the fridge at 350°F for 40 to 45 minutes, covered with foil for the first 15 minutes, while the turkey rests. Rest it 15 minutes before serving.

How do I reheat leftover mac and cheese so it is creamy again?

Add a spoonful of milk per serving, cover the dish, and warm it in a 325°F oven for 15 to 20 minutes. The added milk replaces what the pasta absorbed overnight and loosens the custard back to silk. Stir once halfway through so the center heats as evenly as the edges.

Baked Mac And Cheese: Southern Three-Cheese Bake

Ingredients

Scale

1 pound (450 g) elbow macaroni
1 tablespoon salt, for the pasta water
4 tablespoons (55 g) unsalted butter, plus more for the dish
2 large eggs, at room temperature
1 can (12 ounces, 355 ml) evaporated milk
1 cup (240 ml) whole milk, warmed
4 ounces (115 g) cream cheese, softened and cut into small cubes
1 teaspoon fine salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon smoked paprika, plus more for dusting the top
3 cups (340 g) shredded sharp cheddar cheese, divided
2 cups (225 g) shredded Colby Jack cheese, divided

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Instructions

Heat the oven to 350°F (175°C). Butter a 9 by 13 inch baking dish.
Boil the macaroni in well salted water for 2 minutes less than the package directs for al dente, about 6 minutes. Drain well and return to the hot pot, off the heat.
Add the butter to the pasta and toss until melted and glossy. Scatter the cream cheese cubes over the top and fold gently for about a minute, until mostly melted.
In a large bowl, whisk the eggs, evaporated milk, warmed whole milk, fine salt, black pepper, garlic powder, onion powder, dry mustard, and smoked paprika until completely smooth.
Pour the custard over the pasta. Add 2 1/2 cups of the cheddar and 1 1/2 cups of the Colby Jack and fold until evenly distributed and beginning to string.
Tip the mixture into the buttered dish and level the top. Scatter the remaining cheddar and Colby Jack over the surface and dust lightly with extra smoked paprika.
Bake 30 to 35 minutes, until the edges bubble steadily, the top is deep gold in spots, and the center jiggles slightly as one mass when nudged.
Rest the full 15 minutes before serving so the custard finishes setting and the sauce turns silky.
Make ahead: assemble through step 6, cover tightly, and refrigerate up to 24 hours. Bake from cold for 40 to 45 minutes, covered with foil for the first 15 minutes.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 35 minutes