Description
This Southern Macaroni and Cheese Casserole is a rich, creamy, and cheesy baked side dish that combines elbow macaroni with a velvety cheese sauce made from sharp cheddar and Colby Jack cheeses, enhanced with spices and baked to golden perfection. It offers a comforting and custardy texture, perfect for holidays or soul food meals.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup shredded Colby Jack cheese
- 2 large eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard (optional)
Other
- Butter for greasing the baking dish
Instructions
- Prepare the Baking Dish and Cook Pasta: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking. Cook the elbow macaroni in salted boiling water until just al dente, according to package instructions. Drain the macaroni well and set aside.
- Make Roux and Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux, which helps thicken your sauce. Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and coats the back of a spoon, about 5 minutes.
- Add Cheese and Seasonings: Remove the saucepan from the heat and immediately stir in 2 cups of the shredded sharp cheddar cheese and all of the Colby Jack cheese until melted and smooth. Let the mixture cool slightly, then whisk in the lightly beaten eggs to add richness and help set the custard during baking. Add salt, black pepper, garlic powder, paprika, and dry mustard if using, stirring until fully incorporated.
- Combine Pasta and Cheese Sauce: Transfer the cooked macaroni to a large mixing bowl and pour the cheese sauce over it. Mix thoroughly to ensure every piece of pasta is coated with the creamy cheese mixture.
- Assemble and Bake: Pour the macaroni and cheese mixture into the buttered baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top to create a cheesy crust. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Remove from the oven and allow the casserole to rest for 5 to 10 minutes before serving. This resting time helps the casserole set for cleaner slicing and improved texture.
Notes
- For an extra-crispy topping, broil the casserole for the last 2 minutes of baking.
- Add crushed butter crackers or breadcrumbs on top before baking for added texture.
- Do not skip adding the eggs to achieve the rich and custardy consistency characteristic of Southern mac and cheese.
