Southern Baked Mac and Cheese
Ingredients:
1 lb elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded Colby Jack cheese
1 cup shredded mozzarella cheese
1 cup whole milk
1 cup heavy cream
1/2 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup panko breadcrumbs (optional, for topping)
1/4 cup grated Parmesan cheese (optional, for topping)
Directions:
Cook the Macaroni:
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions in salted water until al dente. Drain and set aside.
Prepare Cheese Mixture:
In a large mixing bowl, combine 3 cups of sharp cheddar cheese, Colby Jack cheese, and mozzarella cheese. Set aside the remaining cup of cheddar cheese for the topping.
Make the Cheese Sauce:
In another bowl, whisk together the milk, heavy cream, melted butter, beaten eggs, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well until smooth and combined.
Combine the Mac and Cheese:
Add the cooked macaroni to the bowl of cheese and mix until the pasta is evenly coated with the cheese.
Pour the milk and cream mixture over the macaroni and cheese, stirring gently to ensure everything is well combined.
Assemble for Baking:
Transfer the macaroni mixture into a greased 9×13-inch baking dish.
Sprinkle the reserved cup of cheddar cheese over the top.
If desired, mix the panko breadcrumbs and grated Parmesan cheese in a small bowl, then sprinkle the mixture over the cheese for an added crispy topping.
Bake:
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
Serve:
Remove the mac and cheese from the oven and let it rest for 5 minutes before serving.
Prep Time: 20 minutes | Cook Time: 30-35 minutes | Total Time: 55 minutes
Kcal: Approx. 410 per serving | Servings: 8-10