Southern Baked Mac and Cheese
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
16 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
African-American Fusion
Southern Baked Mac and Cheese
Description
Southern Baked Mac and Cheese uses a blend of shredded and cubed cheeses combined with cream cheese and dairy liquids to achieve a smooth, creamy texture. The pasta is boiled briefly in flavorful chicken broth to keep pasta tender yet firm for the bake. The cheese sauce mixture is seasoned with smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper to build a balanced, savory flavor without overwhelming saltiness. Eggs added to the mix help set the custard during baking.
Once combined, the macaroni and cheese mixture is baked in a buttered dish until a cheesy crust forms on top and the custard sets underneath. This dish pairs well as a comforting side to various main courses or as a hearty vegetarian main dish. It also holds well in the fridge and reheats with a splash of milk to maintain creaminess.
For variations, different cheeses like Monterey Jack, mild cheddar, or softer cheeses such as brie can be incorporated except for very hard, aged cheeses that don't melt smoothly. The recipe can be doubled with proportionally increased ingredients and adjusted baking time. Prep can be done a day ahead by stopping before baking and storing in airtight containers. Reheating tips include microwaving individual servings with some milk to restore moisture.
Ingredients
- 1 tbsp butter for buttering the pan
- 16 oz elbow macaroni uncooked
- 6 cups chicken broth (I use Better than Bouillon)
- 8 oz cheddar cheese sharp, shredded
- 8 oz Colby jack cheese shredded
- 8 oz mozzarella cheese part-skim, shredded
- 8 oz American cheese cubed
- 4 oz cream cheese warmed in the microwave for 30 seconds
- 1 cup half and half
- 1 cup heavy cream
- salt to taste, kosher salt and freshly cracked
- black pepper to taste, kosher salt and freshly cracked
- ½ tsp smoked paprika
- 1-2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
- 2 egg large
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
- Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
- While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
- Pour the macaroni mixture into the baking dish and spread evenly.
- Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
- Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
- Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
- Keep in an airtight container in the fridge for up to 4 days.
Notes
- Use 8 ounces of cream cheese for extra creaminess.
- If lacking half and half, substitute evaporated milk (not condensed milk).
- Soft cheeses like brie or camembert can replace cream cheese, but avoid hard aged cheeses as they don't melt well.
- Doubling the recipe requires adding another egg and using a larger baking dish; increase baking time by about 10 minutes.
- Mac and cheese can be prepared up to the baking step a day in advance and baked just before serving.
- Store leftovers in airtight containers or tightly covered; reheat with a splash of milk to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 424kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 104mg | 35% |
| Sodium | 881mg | 37% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 503mg | 50% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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