Description
This Best Southern Baked Mac and Cheese recipe is a creamy, cheesy comfort food classic made with a blend of sharp cheddar, mozzarella, Colby Jack, and Parmesan cheeses. The pasta is enveloped in a rich roux-based sauce made from butter, flour, milk, and cream, baked to golden perfection with a crisp topping spiced lightly with paprika. Perfect for family dinners or gatherings, this dish serves 8-10 and features familiar Southern flavors.
Ingredients
Scale
Macaroni and Cheese Base
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
Cheese Blend
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
Additional Ingredients
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (plus more for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and prepare for baking.
- Cook Pasta: Cook the elbow macaroni according to the package instructions until just al dente. Drain well and set aside; this ensures the pasta will finish cooking properly in the oven without becoming mushy.
- Make Roux Base: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will help thicken the cheese sauce.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring constantly to keep the mixture smooth. Continue cooking and stirring until the sauce is slightly thickened, about 5 minutes.
- Incorporate Cheese: Remove the saucepan from heat and stir in 1 1/2 cups sharp cheddar, 1/2 cup mozzarella, 1/2 cup Colby Jack, and all the Parmesan cheese. Mix until the cheeses are fully melted and the sauce is creamy.
- Add Eggs Carefully: In a separate bowl, whisk the two large eggs. Slowly incorporate the eggs into the cheese sauce, stirring continuously to prevent the eggs from scrambling and to create a smooth sauce.
- Season the Sauce: Add the salt, black pepper, garlic powder, onion powder, and 1/4 teaspoon paprika to the cheese sauce. Stir well to distribute all seasonings evenly.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir to coat the pasta evenly. Pour the mixture into the prepared baking dish.
- Top with Cheese and Paprika: Sprinkle the remaining 1/2 cup sharp cheddar, 1/2 cup mozzarella, and 1/2 cup Colby Jack cheeses evenly over the top of the mac and cheese. Then, lightly sprinkle paprika over the top to add color and subtle flavor.
- Bake: Bake uncovered in the preheated oven for 30 to 35 minutes until the mac and cheese is bubbly and golden brown on the surface.
- Rest Before Serving: Remove the dish from the oven and let it rest for 5 to 10 minutes before serving. This resting time helps the dish set and improves its texture for the best eating experience.
Notes
- Use freshly shredded cheese rather than pre-shredded for better melting and creamier texture.
- Be careful when adding eggs to the hot sauce; adding them slowly and whisking constantly avoids scrambling.
- For a crispier top, you can broil the mac and cheese for 1-2 minutes after baking, but watch closely to prevent burning.
- This dish can be made a day ahead; refrigerate after baking and reheat covered with foil to maintain moisture.
- Adjust paprika amount to your taste or substitute with smoked paprika for a deeper flavor.
