My husband and kids are big fans of cheese, and this mac and cheese recipe is loaded with all the cheesy goodness you could ask for. We’re talking about a blend of sharp cheddar, colby jack, mozzarella, and don’t even get me started on the cream cheese and American cheese. Each time I make it, it brings back those cozy family dinners from my childhood. Plus, it’s super easy to make, even after a long day.
What I really love about this recipe is its simplicity. No fancy ingredients, no complicated steps – just wholesome, delicious components that come together to create something amazing. Whether I’m preparing it for a family gathering or a simple weeknight dinner, it’s always a hit. The combination of garlic and onion powder, smoked paprika, and a hint of mustard powder adds just the right amount of kick without overwhelming the dish.
The other great thing about this Southern Baked Mac and Cheese is its versatility. You can adapt it to suit your family’s tastes without too much fuss. The eggs help in giving it that signature southern custard-like texture, holding everything together nicely. Plus, baking it ensures you get that lovely golden brown top – it’s as delicious to look at as it is to eat.
Let me walk you through how to make this luscious dish that’s been a family favorite for years. I promise it’ll become a beloved recipe in your home too. Don’t be surprised when everyone comes back asking for more!
How to Make Southern Baked Mac And Cheese
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Ingredients:
- 8 oz American cheese, cubed
- 16 oz elbow macaroni (uncooked)
- 6 cups chicken broth (or water)
- 1 cup heavy cream
- 1 cup half and half
- 8 oz sharp cheddar cheese, shredded
- 8 oz colby jack cheese, shredded
- 8 oz part-skim mozzarella cheese, shredded
- 1-2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- ½ tsp smoked paprika
- Kosher salt and freshly cracked black pepper to taste
- 4 oz cream cheese (microwaved for 30 seconds)
- 2 large eggs
- 1 tbsp butter (for greasing the pan)
Directions:
- Set your oven to a preheat temperature of 350°F. Ensure your baking dish, either 8×11 or 9×13 inches, is well-greased with butter and ready for action.
- On the stove, bring either the chicken broth or water to a rolling boil. Toss in the elbow macaroni, and cook it until it’s just before al dente, as per the package instructions. Drain and set aside.
- Meanwhile, in a large mixing bowl, combine half and half and heavy cream with half the cheddar and colby jack cheeses, along with all the mozzarella, American, and cream cheeses. Stir these together gently.
- Season the mixture with your spices – smoked paprika, garlic powder, onion powder, mustard powder, salt, and black pepper. Taste test and adjust as you see fit.
- Incorporate the drained macaroni and eggs into the cheese mix, ensuring even blending.
- Pour this mixture evenly into your prepped baking dish. Sprinkle the remaining cheddar and colby jack cheeses on top. For extra flair, sprinkle a bit more smoked paprika if desired.
- Bake for roughly 35 minutes, until you see the cheese bubbling and presenting a golden surface. Avoid over-baking, which could result in mushy pasta.
- Let the dish cool slightly (about 5 minutes) before serving. Enjoy the creamy, cheesy delight while it’s warm!
- Store any remnants in an airtight container, refrigerating for up to 4 days.
Ingredient Substitutions:
If you’re out of certain ingredients or wish for a lighter variation, swap the heavy cream with whole milk. For a different twist, try different cheeses like gouda or fontina. Feel free to replace chicken broth with vegetable broth for a vegetarian variant.
Serving Suggestions:
The Southern Baked Mac and Cheese pairs delightfully with a fresh green salad or roasted vegetables. To complement the dish, a crisp white wine or a fizzy soda makes for great accompaniments. A sprinkling of fresh chopped parsley can add a pop of color and freshness.
Seasonal Variations:
In winter, add cooked bacon bits or caramelized onions for warmth. During summer, consider adding fresh tomatoes or bell peppers for a burst of freshness. In the fall, roasted butternut squash can be an interesting addition.
Cooking Tips:
To prevent overcooking the macaroni, ensure it remains slightly undercooked before the oven stage. Always taste your cheese mixture before adding the macaroni to adjust seasonings to your preference. When microwaving cream cheese, make sure it’s softened but not melted.
Storing Suggestion:
Leftovers should be stored in an airtight container within the refrigerator and consumed within 4 days. To reheat, bake in a preheated oven at 350°F until warmed through, or microwave in small portions, preventing the sauce from breaking.
FAQs:
Can I make this recipe ahead of time?
Absolutely! You can prepare the recipe up to the baking stage and store it covered in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake as directed, adding a few extra minutes to ensure it’s heated through.
Is it possible to freeze this mac and cheese?
Yes, you can freeze the baked mac and cheese. Allow it to cool completely, then wrap tightly in aluminum foil and place in a freezer-safe bag. It can be stored for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
What if I don’t have smoked paprika? Can I use regular paprika?
You can certainly substitute regular paprika if smoked paprika isn’t available. It will alter the flavor slightly, as smoked paprika adds a distinctive smoky depth, but regular paprika still offers a nice color and mild flavor.
How can I add more protein to this dish?
Adding cooked and cubed ham or shredded rotisserie chicken are great ways to boost the protein content. Alternatively, incorporating cooked ground beef or sausage can also enhance the dish’s heartiness.
What type of baking dish is best for this recipe?
A ceramic or glass baking dish is typically ideal for even heating and preventing sticking. Both the 8×11 inch and the more common 9×13 inch sizes work perfectly for this recipe.
Can I use already-cooked pasta?
Yes, if you have pre-cooked pasta, you can use it. Just undercook it slightly before assembling the dish to prevent it from becoming too mushy once it’s baked with the cheese mixture.
Southern Baked Mac And Cheese
Ingredients
- 8 oz American cheese cubed
- 16 oz elbow macaroni uncooked
- 6 cups chicken broth or water
- 1 cup heavy cream
- 1 cup half and half
- 8 oz sharp cheddar cheese shredded
- 8 oz Colby jack cheese shredded
- 8 oz part-skim mozzarella cheese shredded
- 1-2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 1/2 tsp smoked paprika
- Kosher salt and freshly cracked black pepper to taste
- 4 oz cream cheese microwaved for 30 seconds
- 2 large eggs
- 1 tbsp butter for greasing the pan
Instructions
- Start by preheating your oven to 350°F and greasing an 8x11 or 9x13 inch baking dish.
- In a large pot, bring the chicken broth or water to boil; then cook the elbow macaroni until just before it’s al dente according to package instructions. Drain well after cooking.
- In a separate mixing bowl, mix together the half and half, heavy cream, half of both cheddar and Colby jack cheeses, along with all the mozzarella, American cheese, and cream cheese using a wooden spoon.
- Season the mixture with smoked paprika, garlic powder, onion powder, mustard powder, and add kosher salt and pepper to taste. Stir thoroughly and adjust seasoning as necessary.
- Combine the drained macaroni and eggs into the cheese mixture, ensuring everything is mixed evenly.
- Pour the mac and cheese mixture into the prepared baking dish and distribute it evenly. Top generously with the remaining cheddar and Colby jack cheeses, adding a sprinkle of smoked paprika for garnish if desired.
- Bake in the oven for around 35 minutes or until the cheese is bubbling and golden. Avoid over-baking to prevent the macaroni from becoming mushy.
- Allow the baked mac and cheese to cool for approximately 5 minutes before serving, then enjoy it while hot for the creamiest experience!
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
