Food Recipes Decadent Mac and Cheese 3.3 (480) 4 Reviews Unlike most mac and cheese recipes out there, this one doesn't require you to make a béchamel sauce. Usually, béchamel adds an unbeatable creamy, rich consistency but here a bit of evaporated milk thickens the mac and cheese, doing the work for you. By Heath Goldman Heath Goldman Heath is a trained chef, recipe developer, and writer. The friend everyone calls when they have an emergency cooking question, Heath has created content for women's lifestyle and food publications for over 10 years. She specializes in instructional cooking articles, features stories, and low-maintenance recipes with big flavor. Highlights: * More than a decade of experience writing and editing food articles and developing recipes * Contributor to national brands like Real Simple, Southern Living, Food and Wine, Food Network, and PureWow * Extensive cooking experience including: line cook at L'ecole Restaurant in New York, stage at Le Bernardin in New York, pastry chef at Williams College Bakery in Massachusetts, caterer for tens of private events * Graduate of the French Culinary Institute (now known as Institute Of Culinary Education), a professional culinary arts program that consists of 650 instructional hours Real Simple's Editorial Guidelines Updated on September 8, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 50 mins Yield: 8 Jump to Nutrition Facts Ingredients 3 cups uncooked short pasta (such as macaroni or cavatappi) 4 tablespoons (½ stick) unsalted butter 2 (12-oz.) cans evaporated milk ⅓ cup skim milk 2 large eggs 1 teaspoon kosher salt ¼ teaspoon ground nutmeg Pinch cayenne pepper 8 ounces processed American cheese slices, torn (about 2 cups) 8 ounces Gruyère, grated (about 2 cups) 8 ounces sharp cheddar, grated (about 2 cups) Directions Preheat oven to 375°F. Cook the pasta according to the package directions. Drain and return the hot pasta to the pot. Add the butter, tossing until melted. Whisk together the evaporated milk, skim milk, eggs, salt, nutmeg, and cayenne in a medium bowl. In a separate bowl, combine the American cheese, Gruyère, and cheddar. Spread ⅓ of the pasta in the bottom of a 9-by-13-inch baking dish. Top with ⅓ of the cheese mixture. Repeat with the remaining pasta and cheese, then pour the milk mixture over the top. Bake until warmed through and golden, 20 to 30 minutes. Jen Causey How to freeze and reheat Bake, cool completely, then wrap the dish tightly in plastic wrap and foil and freeze. Defrost before reheating. Remove the plastic wrap and re-cover with the foil, then bake in a 350°F oven for 25 to 30 minutes, until warmed through. Rate it Print Nutrition Facts (per serving) 914 Calories 57g Fat 58g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 914 % Daily Value * Total Fat 57g 73% Saturated Fat 33g 164% Cholesterol 176mg 59% Sodium 1738mg 76% Total Carbohydrate 58g 21% Total Sugars 12g Protein 43g Calcium 1199mg 92% Iron 2mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.