Print

Southern Baked Mac and Cheese Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/southern-baked-mac-and-cheese-recipe/