Southern Baked Macaroni & Cheese Recipe
This Southern Baked Macaroni & Cheese. Is a soul-satisfying dish. That combines the richness of sharp cheddar, Colby jack, mozzarella, and American cheeses. With a hint of smoked paprika. The creamy, cheesy sauce. Envelops the perfectly cooked pasta. While a golden crust. Forms on top during baking. It's the kind of dish. That brings warmth and comfort. To any gathering. Whether it's for a holiday meal. Or a cozy weeknight dinner. This mac and cheese is bound to become. A favorite in your home.
16 Servings
Ingredients
- 16 ounces elbow macaroni uncooked
- 6 c chicken broth
- 8 ounces sharp cheddar cheese shredded
- 8 ounces colby jack cheese shredded
- 8 ounces part-skim mozzarella cheese shredded
- 8 ounces American cheese cubed
- 4 ounces cream cheese cubed and at room temperature
- 1 c half-and-half
- 1 c heavy cream
- Kosher salt and freshly cracked black pepper to taste
- ½ tsp smoked paprika
- 1-2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- 2 large eggs
Instructions
- Preheat your oven to 350°F (180°C). And butter a baking dish. Either 8x11 inches or 9x13 inches. Then set it aside.
- In a large stockpot or Dutch oven. Bring chicken broth (or water if you prefer) to a boil. Add the elbow macaroni. And cook just until it's almost al dente. According to the package instructions. Remember not to fully cook the pasta. It will finish cooking. In the oven. Once the pasta is nearly done. Drain it. And set it aside.
- While the pasta is boiling. Combine the half-and-half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all the mozzarella, American cheese, and cream cheese. In a large mixing bowl. Using a wooden spoon.
- Season the mixture with smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper. Taste as you go. To ensure a balanced flavor. But be cautious with the salt. Since the cheeses will add more. As they bake. Once you're happy with the seasoning. Mix in the cooked macaroni and the eggs. Until everything is well combined.
- Pour the cheesy macaroni mixture. Into your prepared baking dish. Spreading it out evenly.
- Generously sprinkle the remaining cheddar. And Colby jack cheeses over the top. If you like, add a touch more smoked paprika. For extra flavor. And color.
- Bake the mac and cheese for about 35 minutes. Or until the top is bubbly. And golden brown. Be careful not to over-bake. As this can cause the pasta. To become mushy. And the cheese sauce to dry out.
- Allow the baked mac and cheese to cool. For around 10 minutes before serving. So the cheese remains creamy. And delicious.
- Store any leftovers in an airtight container. In the refrigerator. For up to 4 days.
Notes
To make this Southern Baked Macaroni & Cheese gluten-free. Simply swap out the elbow macaroni. With a gluten-free pasta of your choice. Make sure to use gluten-free versions of the cream cheese, and American cheese. And any other ingredients. That might contain gluten. By making these simple substitutions. You can enjoy all the creamy, cheesy goodness. Without worrying about gluten.