Description
A rich and creamy Southern-style baked mac and cheese made with multiple cheeses and baked until golden and bubbly, perfect for holidays and family gatherings.
Ingredients
- 1 lb elbow macaroni
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Colby Jack cheese, shredded
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the macaroni in salted boiling water until just al dente. Drain and set aside.
- In a large bowl, whisk together milk, heavy cream, eggs, melted butter, salt, pepper, paprika, garlic powder, and onion powder.
- Stir in half of the shredded cheeses.
- Add the cooked macaroni and mix until well coated.
- Pour the mixture into the prepared baking dish.
- Top with the remaining shredded cheeses.
- Bake uncovered for 40–45 minutes, until the top is golden and the center is set.
- Let rest for 10 minutes before serving.
Notes
- Use freshly shredded cheese for the best texture.
- You can add a pinch of cayenne pepper for heat.
- Letting it rest helps the mac and cheese firm up.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern