Description
Comfort meets Southern charm in this irresistible Southern Baked Mac and Cheese that promises creamy, golden-topped perfection. Cheesy layers meld with crisp breadcrumbs, inviting you to savor each comforting, soul-warming bite.
Ingredients
Scale
Cheese:
- 3 cups sharp cheddar cheese, shredded
- 2 cups colby jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
Pasta and Base:
- 1 pound elbow macaroni
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup evaporated milk
- 2 large eggs, beaten
- 4 tablespoons unsalted butter
Seasonings and Toppings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dijon mustard
- ½ teaspoon cayenne pepper
- 1 cup crushed ritz crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare the cooking vessel by lightly coating a 9×13-inch baking dish with a thin layer of butter or cooking spray, ensuring complete coverage to prevent sticking.
- Submerge macaroni in generously salted boiling water, cooking until it reaches a tender yet firm texture, approximately 1-2 minutes less than package recommendations.
- Gently drain pasta and coat with melted butter, preventing individual noodles from clumping together.
- Craft the creamy foundation by warming butter in a spacious pot over medium heat, gradually incorporating milk, heavy cream, evaporated milk, and whisked eggs.
- Enhance the liquid base with a harmonious blend of seasonings: salt, freshly ground black pepper, garlic powder, onion powder, smoky paprika, and a touch of tangy Dijon mustard.
- Maintain constant stirring to ensure even heating, being careful to avoid boiling the mixture.
- Construct the mac and cheese layers by spreading half the cooked pasta across the prepared baking dish.
- Generously distribute half of the shredded cheese varieties over the pasta layer.
- Delicately pour half of the seasoned milk mixture, allowing it to seep between the pasta and cheese.
- Repeat the layering process with remaining pasta, cheese, and milk mixture.
- For a crispy exterior, combine crushed Ritz crackers or panko with melted butter and sprinkle evenly across the top.
- Shield the dish with aluminum foil and bake in a preheated 350°F (175°C) oven for 20 minutes.
- Remove foil and continue baking for an additional 10-15 minutes until the surface turns golden and the edges bubble enticingly.
- Allow the mac and cheese to rest for 5 minutes before serving, enabling the layers to set and flavors to meld.
Notes
- Prevent pasta from becoming mushy by cooking it slightly less than package instructions, ensuring a perfect al dente texture.
- Create a smoother cheese sauce by whisking eggs slowly and steadily to avoid scrambling, maintaining a silky consistency.
- Experiment with cheese varieties like sharp cheddar, gruyère, or pepper jack to customize flavor profiles and add depth to the dish.
- Make this recipe gluten-free by substituting regular pasta with gluten-free macaroni and using gluten-free crackers for the topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 546
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 103 mg