Southern Baked Mac and Cheese
Creamy, cheesy, and perfectly seasoned macaroni baked until the top is golden and bubbly.
Equipment
Ingredients
Main Ingredients
elbow macaroni
450 g
sharp cheddar cheese (freshly shredded)
225 g
Colby Jack cheese (freshly shredded)
225 g
mozzarella cheese (freshly shredded)
115 g
smoked Gouda cheese (freshly shredded)
115 g
egg (large)
2 piece
evaporated milk
355 ml
whole milk
240 ml
sour cream
120 g
butter (divided)
56 g
seasoned salt
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
ground mustard
0.5 tsp
black pepper
0.5 tsp
smoked paprika
0.5 tsp
cayenne pepper
0.125 tsp
Instructions
Preheat oven and prepare dish
Heat the oven and prepare the baking dish.
Shred and reserve cheese
Shred all cheeses and reserve 2 cups for topping.
Cook the macaroni
Boil macaroni in salted water until just al dente.
Butter the drained pasta
Drain pasta and stir in 3 tablespoons of butter.
Prepare milk and egg mixture
Whisk eggs, milks, sour cream, and seasonings together.
Assemble first layer
Layer half the macaroni and half the cheese in the dish.
Assemble second layer and pour custard
Add remaining macaroni, cheese, and pour the milk-egg mixture evenly.
Finish with cheese and butter
Press down, top with reserved cheese and dot with remaining butter.
Bake the mac and cheese
Bake until center is set and top is golden and bubbly.
Rest before serving
Allow the mac and cheese to rest so the sauce settles.
Original recipe
Storage
Cover with foil when reheating in the oven to keep the top from drying out.
Notes
• Freshly shredded cheese melts smoother than pre-shredded cheese.
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