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Southern Baked Mac and Cheese Recipe

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4.1 from 2 reviews

This Southern Baked Mac and Cheese is a rich, creamy, and cheesy soul food classic made with a blend of five cheeses, heavy cream, and a custard-like base. The elbow macaroni is cooked in chicken broth for enhanced flavor, then baked to a perfect ooey-gooey texture with a golden, bubbly cheese crust. Ideal for holiday dinners or any comforting meal, this recipe requires no roux or whisking—just a simple dump-and-bake method for an effortlessly delicious dish.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern American

Ingredients

For the Pasta:

  • 1 tablespoon butter, for buttering the pan
  • 16 oz elbow macaroni, uncooked
  • 10 cups water mixed with chicken broth (e.g., Better than Bouillon)

For the Cheese Mixture:

  • 8 oz sharp cheddar cheese, shredded (half reserved for topping)
  • 8 oz colby jack cheese, shredded (half reserved for topping)
  • 8 oz part-skim mozzarella cheese, shredded
  • 8 oz American cheese, cubed
  • 4 oz softened cream cheese, warmed for 30 seconds
  • 1 cup half and half
  • 1 cup heavy cream

Seasonings and Others:

  • Kosher salt and freshly cracked black pepper, to taste
  • ½ teaspoon smoked paprika
  • 1-2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • 2 large eggs

Instructions

  1. Preheat and Prepare the Dish: Preheat your oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish thoroughly and set it aside.
  2. Cook the Pasta: Fill a large stockpot or Dutch oven halfway with the chicken broth mixture and bring it to a boil. Add the elbow macaroni and cook until just under al dente according to package instructions. Drain well to avoid overcooking since it will finish cooking in the oven.
  3. Mix the Cheese Base: While pasta cooks, combine half of the sharp cheddar, half of the colby jack, all mozzarella, all American, softened cream cheese, half and half, and heavy cream in a large mixing bowl. Stir until smooth and well blended.
  4. Season the Cheese Mixture: Add the smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper. Taste and adjust seasoning carefully as the cheese will add saltiness when baked.
  5. Incorporate Pasta and Eggs: Add the drained macaroni and eggs to the cheese mixture, stirring well until everything is fully incorporated.
  6. Assemble: Pour the macaroni and cheese mixture into the buttered baking dish and spread evenly. Top with the reserved sharp cheddar and colby jack cheeses. Optionally, sprinkle a little extra smoked paprika on top for color and flavor.
  7. Bake: Place the baking dish in the oven and bake for 35 minutes, or until the cheese topping is bubbly and nicely browned. Avoid overbaking to prevent dryness or mushiness.
  8. Rest and Serve: Let the baked mac and cheese sit for about 5 minutes to cool slightly before serving. Serve warm to enjoy the creamy, gooey cheese texture.
  9. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Cooking the pasta just under al dente is critical to prevent sogginess after baking.
  • Use chicken broth instead of water to add extra depth of flavor to the macaroni.
  • Mixing multiple cheese varieties creates a rich, complex flavor and smooth texture.
  • Do not overbake the mac and cheese to maintain a creamy interior and prevent drying out.
  • For best results, shred cheeses fresh or use a food processor for fine texture.
  • Letting the dish rest after baking helps the custard set and makes serving easier.

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