Southern Baked Mac and Cheese Recipe

Introduction

Southern Baked Mac and Cheese is a rich, creamy comfort food classic with a crispy, golden cheese crust. This recipe layers multiple cheeses and spices for a deeply flavorful dish that’s perfect for family dinners or holiday gatherings.

Ingredients

• 1 tbsp butter (for buttering the pan)
• 16 oz elbow macaroni (uncooked)
• 10 cups water mixed with chicken broth (or water and 1 tbsp salt)
• 8 oz sharp cheddar cheese (shredded, save half for topping)
• 8 oz colby jack cheese (shredded, save half for topping)
• 8 oz part-skim mozzarella cheese (shredded)
• 8 oz American cheese (cubed)
• 4 oz softened cream cheese (warmed in the microwave for 30 seconds)
• 1 cup half and half
• 1 cup 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

1. Step 1: Preheat your oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set it aside.
2. Step 2: Fill a large stockpot or Dutch oven halfway with chicken broth (or water with 1 tbsp salt) and bring it to a boil. Add the elbow macaroni and cook until just under al dente, according to package directions. Drain the pasta once ready, as it will finish cooking in the oven.
3. Step 3: While the pasta cooks, combine half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all mozzarella, all American cheese, and all cream cheese in a large mixing bowl. Stir well with a wooden spoon.
4. Step 4: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper to the cheese mixture. Taste and adjust seasoning carefully since the cheese adds saltiness. Stir in the cooked macaroni and eggs until everything is fully incorporated.
5. Step 5: Pour the macaroni and cheese mixture evenly into the prepared baking dish.
6. Step 6: Generously top with the remaining cheddar and Colby jack cheeses. Optionally, sprinkle a little more smoked paprika over the top.
7. Step 7: Bake for 35 minutes or until the cheese crust is bubbly and browned. Avoid over-baking to prevent the pasta from becoming mushy and the cheese mixture from drying out.
8. Step 8: Let the baked mac and cheese cool for about 5 minutes before serving. Serve hot for the creamiest texture.

Tips & Variations

• Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
• For an extra crunchy topping, sprinkle breadcrumbs or crushed crackers over the cheese before baking.
• Try swapping smoked paprika for cayenne powder if you like a little heat.
• Add cooked bacon or caramelized onions for savory twists.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to maintain creaminess, adding a splash of milk or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while elbow macaroni is traditional, other small pasta shapes like shells or penne work well for baked mac and cheese.

How do I prevent my mac and cheese from drying out?

Be careful not to over-bake the dish. Baking just until bubbly and golden ensures it remains creamy. Adding enough cream and cheese in the sauce also helps maintain moisture.

Southern Baked Mac and Cheese Recipe

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★★★★★

4.7 from 128 reviews

This Southern Baked Mac and Cheese is a creamy, cheesy comfort food classic featuring a luscious blend of sharp cheddar, Colby jack, mozzarella, American, and cream cheeses. The macaroni is cooked just under al dente and then baked to create a bubbly, golden crust, delivering a rich and flavorful dish perfect for family dinners or gatherings.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Southern American

Ingredients

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Pasta and Broth

• 1 tbsp butter (for buttering the pan)
• 16 oz elbow macaroni (uncooked)
• 10 cups water mixed with chicken broth (Better than Bouillon recommended)

Cheeses

• 8 oz sharp cheddar cheese (shredded, save half for topping)
• 8 oz Colby jack cheese (shredded, save half for topping)
• 8 oz part-skim mozzarella cheese (shredded)
• 8 oz American cheese (cubed)
• 4 oz softened cream cheese (warmed in the microwave for 30 seconds)

Dairy and Eggs

• 1 cup half and half
• 1 cup heavy cream
• 2 large eggs

Seasonings

• 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

Instructions

1. Preheat and Prepare Dish: Preheat the oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13 inch baking dish thoroughly and set aside to prevent sticking.
2. Cook Pasta: Fill a large stockpot or Dutch oven halfway with chicken broth or water with 1 tbsp salt if broth is unavailable. Bring to a boil, then add elbow macaroni and cook until just under al dente as per package instructions, ensuring it does not overcook because it will finish cooking during baking. Drain the pasta carefully.
3. Mix Cheese and Dairy: While pasta cooks, combine half of the shredded cheddar cheese, half of the Colby jack cheese, all shredded mozzarella, all cubed American cheese, and warmed cream cheese in a large mixing bowl. Add the half and half and heavy cream, stirring to blend into a smooth mixture.
4. Season the Mixture: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper to taste. Stir well and adjust seasoning carefully, keeping in mind the saltiness of the cheeses. Taste the mixture to ensure balanced flavor.
5. Combine Pasta and Eggs: Stir the cooked macaroni and the two eggs into the cheese mixture thoroughly until everything is well incorporated.
6. Assemble the Dish: Pour the cheesy macaroni mixture into the buttered baking dish, spreading evenly. Top generously with the reserved cheddar and Colby jack cheese. Optionally sprinkle a little more smoked paprika over the top for color and flavor.
7. Bake: Bake the assembled mac and cheese in the preheated oven for 35 minutes or until the top is bubbly and nicely browned to a golden crust. Avoid over-baking to prevent the pasta from becoming mushy and the cheese mixture from drying out.
8. Cool and Serve: Let the baked macaroni and cheese cool for about 5 minutes to settle before serving. Serve hot for the best creamy texture.
9. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

• Do not fully cook pasta in boiling broth; it should be just under al dente to avoid mushy macaroni after baking.
• Adjust salt cautiously because cheeses add natural saltiness.
• Using a mix of several cheeses adds depth of flavor and creaminess.
• Letting the dish cool slightly before serving helps it set for a creamier texture.
• Storage in airtight containers keeps the macaroni and cheese fresh for up to four days.

Keywords: Southern Mac and Cheese, Baked Macaroni and Cheese, Cheesy Mac and Cheese, Comfort Food, Southern Cuisine