Description
Baked Southern Macaroni and Cheese Casserole Recipe. Creamy, cheesy, and oh-so-satisfying. Perfect for a comforting family dinner.
Ingredients
Scale
- 16 oz (454g) elbow macaroni
- 4 tbsp (56g) unsalted butter
- 4 tbsp (32g) all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1 cup (240ml) heavy cream
- 2 large eggs, lightly beaten
- 4 cups (16oz/454g) sharp cheddar cheese, freshly grated
- 1 cup (4oz/113g) Gruyère or Gouda cheese, freshly grated
- 1 cup (4oz/113g) Colby Jack cheese, freshly grated
- 1 tsp dry mustard powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish. Bring a large pot of generously salted water to a rolling boil. Grate all your cheeses and set aside, keeping about 1 cup of cheddar separate for the topping. Warm your milk and cream in a saucepan or microwave until just warm, not hot.
- Step 2: Cook the Pasta Add macaroni to boiling water and cook until just under al dente, about 2 minutes less than package directions. The pasta will continue cooking in the oven, so this prevents mushiness. Drain well but do not rinse—the starch helps the sauce adhere better.
- Step 3: Create Your Cheese Sauce In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Sprinkle in flour and whisk continuously for about 2 minutes until the mixture smells slightly nutty but hasn’t browned. Gradually add the warmed milk and cream, whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Step 4: Add Cheese and Seasonings Remove pot from heat and stir in seasonings—dry mustard, paprika, cayenne (if using), salt, and pepper. Add most of the cheese, reserving the cup you set aside earlier. Stir until completely melted and smooth.
- Step 5: Temper the Eggs Take about 1/2 cup of the hot cheese sauce and slowly drizzle it into your beaten eggs while whisking vigorously. This tempers the eggs so they don’t scramble. Pour this egg mixture back into the cheese sauce, whisking continuously to incorporate.
- Step 6: Combine and Bake Add the drained macaroni to the cheese sauce and fold gently until every piece is coated. Transfer to your prepared baking dish and sprinkle with the reserved cup of cheddar cheese. Bake for 25-30 minutes until bubbly around the edges and golden brown on top. For an extra-crispy top, place under the broiler for 1-2 minutes at the end, watching carefully. Allow your Baked Southern Macaroni and Cheese Casserole to rest for 10 minutes before serving—this sets the custard-like interior for perfect scooping.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 450 calories
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 110mg