Description
Classic Southern Baked Mac and Cheese featuring a creamy blend of sharp cheddar, Colby Jack, mozzarella, and American cheeses, baked to bubbly, golden perfection with a flavorful paprika and spice kick. This comforting casserole delivers rich, cheesy goodness ideal for gatherings or family meals.
Ingredients
Scale
For the Pasta
- 1 tablespoon butter, for buttering the pan
- 16 oz elbow macaroni, uncooked
- 10 cups water mixed with chicken broth
For the Cheese Sauce
- 8 oz sharp cheddar cheese, shredded, save half for topping
- 8 oz Colby Jack cheese, shredded, save 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
- 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
- Preheat and Prepare: Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.
- Cook Pasta: In a large stockpot or dutch oven, bring chicken broth mix (or water with salt) to a boil. Add elbow macaroni and cook until just under al dente according to package directions. Drain the pasta well to prevent overcooking in the oven.
- Make Cheese Mixture: While pasta cooks, combine half the cheddar, half the Colby Jack, all mozzarella, all American cheese, cream cheese, half and half, and heavy cream in a large bowl. Stir until smooth and creamy.
- Season and Combine: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper to taste into the cheese mixture. Mix well. Stir in the cooked pasta and eggs until everything is well incorporated.
- Assemble: Pour the macaroni and cheese mixture evenly into the prepared baking dish. Top with remaining cheddar and Colby Jack cheese. Sprinkle a little more smoked paprika on top if desired.
- Bake: Bake uncovered for 35 minutes or until the cheese crust is bubbly and golden brown, avoiding overbaking to keep pasta creamy and cheese moist.
- Cool and Serve: Let cool for about 5 minutes to set. Serve hot for the creamiest texture.
Notes
- For extra creaminess, increase cream cheese to 8 ounces.
- If you don’t have half and half, evaporated milk is a good substitute (not condensed milk).
- Use cheeses that melt well; avoid aged hard cheeses which can separate or fail to melt smoothly.
- Soft cheeses like burrata, brie, camembert, or goat cheese can be substituted for cream cheese to add different flavors.
- Doubling the recipe requires adding one extra egg and using a larger baking dish (13×20 inches). Bake an additional 10 minutes.
- Make ahead by preparing through step 6 and baking on the day of serving.
- Store leftovers in airtight containers up to 4 days. Reheat in microwave with a splash of milk or in oven covered with foil at 325ºF for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
