Description
This isn’t your boxed mac. Southern-style baked macaroni and cheese is creamy, custardy, and packed with layers of gooey cheese. Baked until bubbly with a crispy, golden top, it’s a dish that brings everyone back to the table—twice.
Ingredients
1 pound elbow macaroni
4 tablespoons butter
4 cups shredded sharp cheddar cheese (divided)
2 cups whole milk
1 cup heavy cream
2 large eggs
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika (plus more for topping)
Optional: ½ cup shredded mozzarella or Colby Jack for extra meltiness
Optional topping: buttered breadcrumbs or extra cheese
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Boil pasta until just shy of al dente. Drain and return to the pot.
Stir in butter and 3 cups of cheddar while pasta is still hot.
In a bowl, whisk together milk, cream, eggs, and seasonings.
Combine wet mixture with cheesy pasta, mix well.
Pour into prepared dish, top with remaining cheddar (and mozzarella if using).
Sprinkle with paprika or breadcrumbs for extra crunch.
Bake uncovered for 35–40 minutes, until golden and bubbling.
Let rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420 / Serving
- Fat: 25g / Serving
- Carbohydrates: 35g / Serving
- Protein: 16g / Serving