By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
183 cal · 50 min
Classic Macaroni and Cheese
Recipe GLPRedd5895e246a8b
A creamy, comforting baked macaroni and cheese made with low-fat cheddar cheese, evaporated milk, and sautéed onions. This wholesome version combines tender pasta with a smooth, savory cheese sauce, baked until bubbling hot and golden. Perfect for family dinners and a satisfying main course.
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Ingredients
2 cups elbow macaroni pasta
2 sprays nonstick cooking oil spray
1/2 cup onion, finely chopped
1/2 cup non-fat evaporated milk
1 large egg, beaten
1/4 teaspoon black pepper
1 1/4 cups low-fat sharp cheddar cheese, finely shredded
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Cook the macaroni according to package directions, but do not add salt to the water. Drain well and set aside.
Preheat your oven to 350°F and lightly coat a 9x13 inch casserole dish with nonstick cooking oil spray.
Lightly spray a small saucepan with nonstick cooking oil spray and place over medium heat.
Add the chopped onion to the saucepan and sauté for about 3 minutes until softened and fragrant.
In a large bowl, combine the cooked macaroni, sautéed onions, evaporated milk, beaten egg, black pepper, and shredded cheddar cheese. Mix thoroughly until all ingredients are well combined and the cheese is evenly distributed.
Pour the macaroni and cheese mixture into the prepared casserole dish and spread evenly.
Bake for 25 minutes or until the mixture is hot throughout and bubbling around the edges. The internal temperature should reach 160°F.
Remove from the oven and allow the casserole to stand for 10 minutes before serving. This helps it set and makes portioning easier.
Comments
All ingredients are stocked at every major Charlotte grocer—macaroni, evaporated milk, cheddar, onion, and egg are commodity items with no special stops needed. At roughly $1.20 per serving for cheese, milk, and pasta, this is genuinely cheap for a crowd. The stated 50 minutes is honest if you include boiling water and oven time, though an experienced cook shaves it to 40; the real limitation is that mac and cheese demands serving hot and does not reheat gracefully without drying out, so this is a same-night dish that ties you to the table. For a weeknight family dinner or casual gathering, this is reliable and cost-effective, but it's also a fairly standard recipe with no regional flourish or make-ahead upside.
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