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Southern Baked Macaroni and Cheese

A creamy and cheesy Southern classic, perfect for family gatherings and customizable to fit your taste.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pkg Elbow macaroni Classic shape that holds the cheese sauce
Cheeses
  • 2 cups Sharp cheddar cheese, freshly shredded Provides the best melt and flavor
  • 2 cups Colby Jack or Monterey Jack cheese Creates creaminess and balances out cheddar's sharpness
  • 1 cup Gruyere or Fontina cheese Optional, adds a gourmet touch
Dairy
  • 1 cup Whole milk
  • 1 can Evaporated milk
  • 2 large Eggs, whisked
Seasonings
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
  • 1 tsp Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and butter a 9 by 13 inch baking dish.
  2. In a large pot of salted water, cook the elbow macaroni until it’s just shy of al dente, about 6-7 minutes. Drain and set aside.
  3. In a large mixing bowl, whisk together the whole milk, evaporated milk, and whisked eggs. Add in the garlic powder, onion powder, smoked paprika, and salt.
Assembly and Baking
  1. In the greased baking dish, layer the cooked macaroni and shredded cheeses, then pour the milk mixture evenly over the top.
  2. Place in the oven and bake for 25 to 30 minutes, or until the edges bubble and the top is golden brown.
  3. Allow the dish to rest for a few minutes after baking to help the cheese sauce thicken and set.

Notes

For optimal baking, give your macaroni and cheese space in the dish. Use freshly shredded cheese for best results. Let it rest after baking for improved serving.