Description
This Southern Baked Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort dish made with a blend of sharp cheddar, Colby jack, mozzarella, American, and cream cheeses, baked to bubbly perfection with a golden crust. Perfect for gatherings or a hearty family meal.
Ingredients
Scale
Cheese Mixture
- 8 oz sharp cheddar cheese, shredded (half for mixing, half for topping)
- 8 oz Colby jack cheese, shredded (half for mixing, half for topping)
- 8 oz part-skim mozzarella cheese, shredded
- 8 oz American cheese, cubed
- 4 oz softened cream cheese, warmed
Dairy and Liquids
- 1 cup half and half
- 1 cup heavy cream
- 2 large eggs
Pasta and Broth
- 16 oz elbow macaroni, uncooked
- 10 cups water mixed with chicken broth
Seasonings and Others
- 1 tablespoon butter, for buttering the pan
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ½ teaspoon smoked paprika (plus extra for topping)
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish thoroughly and set aside.
- Cook pasta: Fill a large stockpot or Dutch oven halfway with chicken broth (or water with 1 tablespoon salt if broth is unavailable) and bring to a boil. Add in the elbow macaroni and cook until just under al dente according to package directions. Drain the pasta but do not overcook as it will finish cooking in the oven.
- Mix cheeses and liquids: While pasta cooks, combine in a large bowl half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella, American cheese, softened cream cheese, half and half, and heavy cream. Stir well to blend all cheeses with the liquids.
- Season the cheese mixture: Add smoked paprika, garlic powder, onion powder, mustard powder, and kosher salt and freshly cracked pepper to taste. Stir the mixture and taste to ensure balanced seasoning. Avoid over-salting as cheese adds saltiness.
- Combine pasta and eggs: Stir the cooked macaroni and eggs into the cheese mixture until well incorporated and uniform.
- Assemble mac and cheese: Pour the combined macaroni and cheese mixture into the prepared baking dish, spreading evenly. Top evenly with the remaining shredded cheddar and Colby jack cheeses. Optionally sprinkle a little more smoked paprika on top for color and flavor.
- Bake: Place in the oven and bake for 35 minutes or until the cheese crust is bubbly and golden brown. Avoid overbaking to prevent dryness and mushy pasta.
- Cool and serve: Let the baked mac and cheese cool for about 5 minutes before serving. Serve hot to enjoy the creamy texture.
- Store leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For extra creaminess, use 8 ounces of cream cheese in the recipe.
- If you don’t have half and half, evaporated milk (not sweetened condensed milk) can be used as a substitute.
- Cheese variations like Monterey Jack, whole milk mozzarella, mild or extra-sharp cheddar are great alternatives, but avoid very hard, aged cheeses that don’t melt well.
- Softer cheeses such as burrata, brie, camembert, and goat cheese (chèvre) can replace cream cheese for a different flavor profile.
- To double the recipe, increase the eggs by one and use a larger baking dish (e.g., 13×20 inch aluminum pan), baking an extra 10 minutes for thorough cooking and proper crust formation.
- You can prepare this recipe up to just before baking a day ahead and then bake on the day of serving.
- Reheat leftovers in a microwave-safe bowl with a splash of milk or covered in the oven at 325ºF for 15-20 minutes until creamy and heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg
