How to make Macaroni and Cheese the old school way

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella is lower in fat while still melting well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is often cheaper.

Boil water and add 16 ounces of large elbow macaroni; cook for about 10-12 minutes until al dente.

Drain the macaroni and place it in a baking dish.

Slice extra sharp cheese, monterey jack cheese, and velveeta cheese into thin pieces.

Add the sliced cheese to the hot macaroni to start melting.

In a bowl, combine 1 cup of evaporated milk, 2 cups of regular milk, and 2 eggs; whisk together.

Add about a third of an 8-ounce container of sour cream to the milk mixture and stir.

Pour the milk mixture over the macaroni and cheese in the baking dish, stirring to combine.

Sprinkle black pepper and a little paprika over the mixture for flavor and color.

Cover the baking dish with a lid and bake at 350°F for 35-45 minutes.

Remove the lid and bake for an additional 10 minutes to toast the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens