Description
A creamy and cheesy Southern Baked Mac and Cheese recipe featuring a blend of sharp cheddar, Colby jack, mozzarella, American, and cream cheese combined with pasta and baked to perfection with a golden crust.
Ingredients
Scale
Macaroni and Cheese Mixture
- 16 oz elbow macaroni, uncooked
- 10 cups water mixed with chicken broth
- 8 oz sharp cheddar cheese, shredded (half for topping)
- 8 oz Colby jack cheese, shredded (half for topping)
- 8 oz part-skim mozzarella cheese, shredded
- 8 oz American cheese, cubed
- 4 oz softened cream cheese, warmed
- 1 cup half and half
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- Kosher salt and freshly cracked black pepper, to taste
- 2 large eggs
For Baking Dish
- 1 tablespoon butter, for buttering the pan
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (180ºC). Butter a baking dish sized 8-by-11 or 9-by-13 inches to prevent sticking and set aside.
- Cook Pasta: Fill a large stockpot or dutch oven halfway with chicken broth or water with salt and bring to a boil. Add the uncooked elbow macaroni and cook until just under al dente according to package directions. Drain the pasta thoroughly once ready.
- Mix Cheese and Cream: In a large mixing bowl, combine half of the shredded cheddar, half of the shredded Colby jack, all the mozzarella, American cheese cubes, and softened cream cheese. Add half and half and heavy cream, mixing well until smooth.
- Season the Mixture: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper to the cheese mixture. Stir well and taste to adjust seasoning carefully considering the saltiness of cheeses.
- Combine Pasta and Eggs: Stir the cooked pasta into the cheese mixture. Beat the eggs lightly, then incorporate them thoroughly into the mixture to bind everything together.
- Assemble: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly. Top generously with the remaining cheddar and Colby jack cheese. Optionally sprinkle a bit more smoked paprika on top for extra flavor and color.
- Bake: Place the dish in the oven and bake for 35 minutes or until the cheese crust is bubbly, nicely browned, and the custard is set but creamy. Avoid over-baking to prevent dryness and mushy pasta.
- Rest and Serve: Remove from oven and let it cool for about 5 minutes before serving. Serve hot to enjoy the creamy texture.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or in the oven covered with foil to maintain creaminess.
Notes
- For extra creaminess, use 8 ounces of cream cheese in the recipe.
- Half and half can be substituted with evaporated milk (not condensed milk).
- You can vary cheeses such as Monterey Jack, whole milk mozzarella, mild or extra-sharp cheddar; avoid hard aged cheeses that don’t melt well.
- Softer cheeses like burrata, brie, camembert, or goat cheese can replace cream cheese for different flavors.
- If doubling the recipe, add one more egg and use a larger baking dish (around 13×20 inches). Increase baking time by 10 minutes to ensure proper cooking.
- The recipe can be made a day ahead up to just before baking, then baked fresh on serving day.
- To reheat, use a microwave with a splash of milk or oven at 325ºF covered with foil for 15-20 minutes until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
