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Southern Baked Mac and Cheese

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Rich and creamy Southern baked mac and cheese loaded with cheddar, Colby Jack, mozzarella, American cheese, and cream cheese, then baked until bubbly and golden.

Ingredients

  • 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

  1. Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.
  2. Fill a large stockpot or Dutch oven halfway with chicken broth, or use water with 1 tbsp salt, and bring to a boil. Add the elbow macaroni and cook until just under al dente according to package directions. Drain well.
  3. While the pasta cooks, combine the half and half, heavy cream, half of the cheddar cheese, half of the Colby Jack cheese, all of the mozzarella, American cheese, and cream cheese in a large mixing bowl.
  4. Add the smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper. Stir well and adjust the seasoning carefully, keeping in mind that the cheeses will add saltiness as they bake.
  5. Add the drained macaroni and eggs to the cheese mixture and stir until everything is well incorporated.
  6. Pour the macaroni mixture into the prepared baking dish and spread it evenly.
  7. Top generously with the remaining cheddar and Colby Jack cheese. Sprinkle with a little additional smoked paprika if desired.
  8. Bake for about 35 minutes, or until the cheese topping is bubbly and nicely browned. Avoid over-baking so the pasta remains tender and the cheese sauce stays creamy.
  9. Let the baked mac and cheese cool for about 5 minutes before serving. Serve hot and creamy.

Notes

  • Cook the macaroni just under al dente because it will finish cooking in the oven.
  • Avoid adding too much salt before baking because the cheeses and chicken broth are already salty.
  • For the creamiest texture, avoid over-baking the mac and cheese.
  • Water with 1 tbsp salt can be used instead of chicken broth for cooking the pasta.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

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