A creamy, cheesy classic that brings instant comfort to any table. This Flippen Lekker Mac and Cheese is the kind of dish I turn to when I want something hearty, nostalgic, and crowd-pleasing. Whether it’s a family get-together or a quiet night at home, this recipe never disappoints.
Why You’ll Love This Recipe
I love how this mac and cheese strikes the perfect balance between rich creaminess and bold, cheesy flavor. It’s made with both cheddar and mozzarella for that ultimate cheesy stretch, and the hint of garlic salt and paprika adds just enough depth to make it stand out. Plus, it can be served straight from the pot or baked for a bubbly, golden finish. It’s simple, satisfying, and guaranteed to become a favorite in any household.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups dry elbow macaroni
4 tablespoons salted butter
2 cans (370 ml / 12 oz each) evaporated milk
⅓ cup regular milk (any type)
2 large eggs
¼ teaspoon garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 teaspoon paprika
Directions
Cook the pasta I boil the macaroni in salted water until it’s just al dente. Then I drain it and set it aside.
Make the cheese sauce I melt the butter over medium heat, then stir in the evaporated milk, regular milk, and garlic salt. I whisk the eggs into the mixture and stir until well combined.
Add the cheese I gradually stir in the cheddar and mozzarella cheese until the sauce is smooth and creamy.
Combine with pasta I add the cooked macaroni to the sauce, making sure every piece is coated well.
Season and mix I sprinkle paprika over the mixture and give it a gentle stir to incorporate.
Optional: Bake it If I want a baked version, I preheat the oven to 175°C (350°F), pour everything into a greased baking dish, top it with some extra cheese, and bake for 20–25 minutes until golden and bubbly.
Serve I let it cool slightly before serving. It goes beautifully with braaivleis, but it’s just as good all on its own.
Servings and timing
This recipe makes about 6 servings. Prep time: 10 minutes Cook time: 25–30 minutes (including optional baking time) Total time: 35–40 minutes
Variations
Add protein: I sometimes stir in leftover braaivleis or cooked shredded chicken for a heartier meal.
Spice it up: A pinch of cayenne or chopped jalapeños gives it a nice kick.
Make it smoky: Smoked paprika or a bit of smoked gouda in place of mozzarella adds a whole new depth of flavor.
Go veggie: I like adding sautéed mushrooms, spinach, or roasted peppers for a wholesome twist.
Crusty topping: I occasionally top it with buttered breadcrumbs before baking for that extra crunch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either pop a portion in the microwave (adding a splash of milk to keep it creamy) or warm it in the oven at 160°C (320°F) until heated through. If frozen, it keeps well for up to 2 months — I thaw it overnight in the fridge before reheating.
FAQs
How do I keep the mac and cheese from becoming dry?
I make sure not to overbake it and always add a little extra milk or cheese sauce if I’m reheating — that keeps it creamy.
Can I make this ahead of time?
Yes, I often assemble it ahead and refrigerate it unbaked. Then I just pop it in the oven when ready — it might need an extra 5–10 minutes of baking.
What cheeses work best for this recipe?
I use sharp cheddar for flavor and mozzarella for meltiness. But I’ve also used gouda, colby-jack, or even a touch of cream cheese for richness.
Can I make it without baking?
Absolutely. I often skip the baking step and serve it straight from the pot for a quicker version — still delicious and creamy.
How do I make this gluten-free?
I simply use gluten-free elbow macaroni and make sure all other ingredients (like the evaporated milk and cheese) are certified gluten-free.
Conclusion
This Flippen Lekker Mac and Cheese is everything I want in a comfort meal — rich, cheesy, creamy, and satisfying. Whether I serve it as a side at a braai or enjoy it as the main event, it always hits the spot. With its simple ingredients and versatile nature, it’s a dish I keep coming back to again and again.
Flippen Lekker Mac and Cheese is a creamy, cheesy, and comforting dish made with cheddar, mozzarella, and a hint of garlic salt and paprika. Perfect served straight from the pot or baked until golden, it’s a family favorite that pairs beautifully with braaivleis or stands on its own.
Ingredients
3 cups dry elbow macaroni
4 tablespoons salted butter
2 cans (370 ml / 12 oz each) evaporated milk
1/3 cup regular milk (any type)
2 large eggs
1/4 teaspoon garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 teaspoon paprika
Instructions
Cook macaroni in salted boiling water until just al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in evaporated milk, regular milk, and garlic salt.
Whisk in the eggs until smooth and combined.
Gradually stir in cheddar and mozzarella until sauce is creamy.
Add cooked macaroni and stir to coat well.
Season with paprika and mix gently.
Optional Bake: Transfer to a greased baking dish, top with extra cheese, and bake at 175°C (350°F) for 20–25 minutes until bubbly and golden.
Cool slightly before serving.
Notes
Add shredded chicken or leftover braaivleis for protein.
Use smoked paprika or smoked gouda for a smoky flavor.
Add sautéed mushrooms, spinach, or roasted peppers for a veggie boost.
Top with buttered breadcrumbs for a crunchy crust.
Skip baking and serve straight from the pot for a quicker version.
