Description
A rich and creamy Southern Baked Mac and Cheese recipe featuring a blend of cheddar, Colby jack, mozzarella, American, and cream cheese, baked to bubbly perfection with a golden crust and flavored with smoked paprika and classic spices.
Ingredients
Scale
Pasta and Broth
- 1 tablespoon butter, for buttering the pan
- 16 oz elbow macaroni, uncooked
- 10 cups water mixed with chicken broth
Cheese Mixture
- 8 oz sharp cheddar cheese, shredded, divided
- 8 oz colby jack cheese, shredded, divided
- 8 oz part-skim mozzarella cheese, shredded
- 8 oz American cheese, cubed
- 4 oz softened cream cheese, warmed in the microwave for 30 seconds
Dairy
- 1 cup half and half
- 1 cup heavy cream
Seasonings and Eggs
- Kosher salt and freshly cracked black pepper, to taste
- ½ teaspoon smoked paprika, plus more for topping
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- 2 large eggs
Instructions
- Preheat Oven: Preheat the 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 10 cups of water mixed with chicken broth to a boil. Add the elbow macaroni and cook until just under al dente according to package directions. Drain the pasta thoroughly to prevent overcooking later.
- Prepare Cheese Mixture: While the pasta cooks, combine half of the shredded cheddar, half of the shredded Colby jack, all of the mozzarella, all of the American cheese cubes, warmed cream cheese, half and half, and heavy cream in a large mixing bowl. Stir well to combine.
- Season the Mixture: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper to the cheese mixture. Stir and taste, adjusting seasoning carefully as the cheeses add saltiness.
- Combine Pasta and Eggs: Stir the cooked, drained macaroni and 2 large eggs into the cheese and seasoning mixture until fully incorporated.
- Assemble in Baking Dish: Pour the macaroni mixture into the prepared baking dish and spread evenly. Top generously with the reserved cheddar and Colby jack cheeses, and sprinkle a little more smoked paprika on top if desired.
- Bake: Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and golden brown. Avoid overbaking to prevent dryness and mushiness.
- Cool and Serve: Remove from oven and let cool for about 5 minutes to allow set-up. Serve hot to enjoy the creamy texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to maintain creaminess.
Notes
- For extra creaminess, use 8 ounces of cream cheese.
- If you don’t have half and half, evaporated milk can be used as a substitute, but avoid condensed milk.
- Feel free to customize cheeses with varieties like Monterey Jack, whole milk mozzarella, mild cheddar, or extra-sharp cheddar. Avoid hard aged cheeses as they do not melt well.
- Softer cheeses such as burrata, brie, camembert, or goat cheese can substitute cream cheese for a different texture.
- To double the recipe, add one more egg and use a larger baking dish (13×20 inches recommended). Extend baking time by 10 minutes for best results.
- You can prepare the mac and cheese up to Step 7 a day ahead and bake it fresh on the day of serving.
- To reheat, microwave with a splash of milk or cover the dish with foil and warm in a 325ºF oven for 15-20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg
