Description
This Southern Baked Mac and Cheese is a creamy, custard-style comfort food favorite packed with sharp cheddar, Colby Jack, and mozzarella cheese. A golden, bubbly top seals in layers of rich flavor—perfect for any holiday or Sunday dinner.
Ingredients
Scale
- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs (optional for topping)
- 2 tablespoons melted butter (if using breadcrumbs)
Instructions
- Preheat oven to 350°F (175°C). Grease a large baking dish.
- Cook macaroni in salted water until al dente. Drain and set aside.
- Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
- Slowly add warmed milk and heavy cream, whisking until smooth and thickened.
- Stir in garlic powder, onion powder, mustard, paprika, salt, and pepper.
- Remove from heat and stir in 3 cups cheddar, 1½ cups Colby Jack, and ½ cup mozzarella until melted.
- In a bowl, combine beaten eggs with a small amount of hot cheese sauce to temper, then stir back into the pot.
- Add cooked macaroni into the cheese sauce and mix well.
- Pour mixture into prepared baking dish and top with remaining cheese.
- If using breadcrumbs, toss with melted butter and sprinkle over top.
- Bake uncovered for 30–35 minutes until bubbly and golden brown.
Notes
- Use freshly shredded cheese for better melt and flavor.
- Warm the milk before adding to roux to avoid clumps.
- Don't skip tempering the eggs to prevent scrambling.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 110 mg