Description
This soul food Southern baked mac and cheese is creamy, cheesy, and never dry. Made with five kinds of cheese, heavy cream, and a custard-base, it bakes into that ooey-gooey texture readers love.
Ingredients
Scale
- 1 tbsp butter (for buttering the pan)
- 16 oz elbow macaroni (uncooked)
- 10 cups water mixed with chicken broth (I use Better than Bouillon)
- 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
- Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tbsp salt if you don’t have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente. Once just under al dente, drain the pasta.
- While the pasta boils, mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper. Stir well and taste the mixture. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated.
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top with the rest of the cheddar cheese and colby jack cheese. Sprinkle with more smoked paprika, if desired.
- Bake for 35 minutes or until the cheese crust is bubbly and browned.
- Let cool for about 5 minutes before serving hot.
- Store in an airtight container in the fridge for up to 4 days.
Notes
- This dish is perfect for Sunday dinners and holiday tables.
- Adjust seasoning to your taste.
- Do not overcook the macaroni to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 150 mg
Keywords: mac and cheese, southern, baked, cheese