I’ve always loved macaroni and cheese. It’s so simple and really delicious. It’s a warm comforting meal in the winter and great when you’ve had a rotten day. Maybe it’s the simplicity of it, warm cheesey goodness. Maybe it’s memories from childhood that make us love it so much even as adults. I just don’t know. What I do know is I love it and all of it’s variations.

Growing up we had velveeta mac and cheese more often than not. Only when I was older do I remember having a different baked variety which I’ve shared previously here. Every kind I’ve had has been so different from the next and all have their special places in my heart belly. Variety is good. I don’t always believe that but in this case it’s true. If you have a favorite, that’s fine too but definitely try new cheeses or add-ins.

A few years ago, when visiting my brother and sister in-law in CA for Christmas, my brother made a batch of delicious mac n cheese. It wasn’t anything like what I was use to but it was simple and so good. Gobble down good. The ingredients are basic and proves to be super easy to whip up, requiring no special tools. No double boilers (unless you want) and no food processors, just basic everyday tools. After being mixed up, spread in a thin layer and baked… the final result is a creamy bottom and a slightly crusty top. Creamy, crusty, cheesey, warm and good… so good. The recipe makes quite a lot, so I’d suggest using either the entire recipe for a party or halving it for personal consumption… unless you have a big appetite or want lots of leftovers.

Speaking of leftovers, this is really amazing reheated. Pop a serving in the microwave for a minute then top off with crushed crackers or plain chips for an added crunch and saltiness – amazing! Trust me, try it.

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Andy's Mac and Cheese

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8
Extra cheesy homemade baked macaroni and cheese. A comforting family-friendly meal.


  • 1 lb pasta
  • 12 oz evaporated milk
  • 10 oz condensed cheddar cheese soup
  • 1/2 C unsalted butter
  • 2 C sharp cheddar cheese, shredded
  • 2 C cheddar cheese mix, shredded, see notes*
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper


  • Preheat oven to 350°F. Prepare a large baking dish (the larger the better) with olive oil. Coat the bottom and sides well. Use a paper towel if necessary. Set aside.
  • Cook pasta according to package directions in a large saucepan. Meanwhile, toss remaining ingredients in a large microwavable bowl. Reserve 1/4 cup of mixed cheese for sprinkling later. Heat large bowl for 3 minutes, stir. Continue heating for an additional 3-4 minutes or until completely melted. Stir well to combine.
  • Drain pasta, transfer to large bowl with cheese mixture. Stir well, coating all of the pasta. Pour into prepared baking dish. Sprinkle with remaining cheese.
  • Bake for 45-50 minutes. Serve warm.


*A bag of triple cheddar (Vermont white, sharp cheddar and mild cheddar) was used for this recipe.


Calories: 629kcal, Carbohydrates: 51g, Protein: 24g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 101mg, Sodium: 751mg, Potassium: 464mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1166IU, Vitamin C: 1mg, Calcium: 538mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Main Course
Cuisine: American
Keywords: Pasta