Description
Southern baked mac and cheese delivers a creamy, comforting classic from American kitchens. Rich cheese sauce and golden-brown crust promise a hearty, satisfying meal you’ll savor with pure Southern delight.
Ingredients
Scale
- 3 cups (720 ml) sharp cheddar cheese, shredded
- 2 cups (480 ml) colby jack cheese, shredded
- 1 cup (240 ml) mozzarella cheese, shredded
- ½ cup (120 ml) parmesan cheese, shredded
- 1 pound (454 g) elbow macaroni
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) evaporated milk
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp dijon mustard
- ½ tsp cayenne pepper
- 4 tbsps unsalted butter
- 1 cup crushed Ritz crackers or panko breadcrumbs
- 2 tbsps melted butter
Instructions
- Preparation: Grease a 9×13-inch baking dish thoroughly with butter or cooking spray to prevent adhesion.
- Pasta Cooking: Boil macaroni in salted water until al dente, approximately 1-2 minutes less than package instructions, then drain and toss with melted butter to prevent clumping.
- Flavor Base: In a large pot, gently warm butter over medium heat, gradually whisking in milk, heavy cream, evaporated milk, and eggs while incorporating salt, black pepper, garlic powder, onion powder, paprika, and Dijon mustard. Maintain constant stirring without allowing the mixture to boil.
- Layering Technique: Create alternating strata by spreading half the pasta in the prepared dish, covering with half the shredded cheese varieties, and pouring half the seasoned milk mixture, ensuring complete coverage. Repeat the layering process with remaining ingredients.
- Crispy Topping: Combine crushed Ritz crackers or panko with melted butter and distribute evenly across the surface.
- Baking Process: Cover the dish with aluminum foil and bake at 350°F (175°C) for 20 minutes. Remove foil and continue baking for an additional 10-15 minutes until the top achieves a golden-brown hue and edges bubble tantalizingly.
- Resting Period: Allow the mac and cheese to rest for 5 minutes before serving, permitting layers to stabilize and flavors to harmonize.
Notes
- Prevent Pasta Overcooking: Boil macaroni 1-2 minutes less than package instructions to maintain a firm, al dente texture that won’t become mushy during baking.
- Cheese Melting Technique: Shred cheese manually instead of using pre-shredded varieties, which contain anti-caking agents that can prevent smooth melting and creamy consistency.
- Avoid Curdling Eggs: Temper eggs by slowly adding hot milk mixture while whisking constantly, preventing scrambling and ensuring a silky, smooth sauce throughout the dish.
- Crispy Topping Hack: Use fresh breadcrumbs or crushed Ritz crackers mixed with melted butter for a golden, crunchy layer that adds delightful texture contrast to the creamy mac and cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 9
- Calories: 508
- Sugar: 4 g
- Sodium: 682 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 118 mg