Terri’s Mac & Cheese

This macaroni and cheese is one of those dishes that feels like home. It’s the kind of recipe you make when you want people to feel cared for, full, and happy. No roux, no eggs, just layers of cheese and a creamy base that comes together easily and bakes beautifully. We made this version while visiting my dear friend Terri Matthews in Atlanta during our Homeworthy episode. It’s become a go-to for feeding a crowd, and it’s flexible enough to adapt to what you have on hand.

INGREDIENTS

1 box elbow macaroni

1 stick butter

Salt, to taste

Black pepper, to taste

Garlic powder, to taste

2 cans evaporated milk

Velveeta cheese, cubed

1 bag sharp cheddar cheese, shredded

1 bag mild cheddar cheese, shredded

1 bag mixed cheddar cheese, shredded

Optional cheeses (highly encouraged):

Fontina, smoked cheeses, pepper jack, or any cheeses you love and have on hand


Step 1: Boil the elbow macaroni according to package directions. Drain well, then season immediately while the pasta is still hot with salt, pepper, and garlic powder.

Step 2: Add the butter to the hot pasta and stir until fully melted. The noodles should look glossy and well coated.

Step 3: Begin adding the shredded cheeses one bag at a time, stirring well after each addition so the cheese melts evenly and smoothly.

Step 4: Pour in one can of evaporated milk and stir until creamy. Taste and adjust seasoning as needed. This is where you can add your family’s signature flavors.

Step 5: Add the cubed Velveeta cheese and mix until completely melted and silky.

Step 6: Transfer the macaroni and cheese to a greased baking dish.

Step 7: Layer additional cheese over the top, then pour the second can of evaporated milk evenly over everything to keep it moist while baking.

Step 8: Bake at 350°F. Cover and bake for 20 minutes. Uncover and bake an additional 10 minutes, until the top is lightly golden and bubbling.