Classic Mac Cheese Southern Living Feb 2007
Indulge in the ultimate comfort food with this Classic Southern Living Mac and Cheese recipe from February 2007, a soul-warming twist on the traditional favorite. Featuring al dente elbow macaroni coated in a velvety cheese sauce made with sharp cheddar, Colby-Jack, and a hint of smoked paprika, this dish is baked to perfection with a golden topping of crunchy panko breadcrumbs and grated Parmesan. The addition of tempered eggs creates a luxuriously creamy texture, while a blend of ground mustard and black pepper balances the richness with a subtle tang. Ready in under an hour, this crowd-pleasing casserole is perfect for family gatherings, potlucks, or as a decadent weeknight treat. Serve it warm and watch it disappear!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 0.25 cup Butter
- 0.25 cup All-purpose flour
- 2 cups Whole milk
- 0.5 cup Half-and-half
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Colby-Jack cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard
- 0.25 teaspoon Smoked paprika
- 2 large Eggs, beaten
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, forming a roux. Gradually pour in the milk and half-and-half, whisking constantly to ensure a smooth mixture.
Cook the milk mixture, stirring constantly, until it thickens and gently bubbles (about 5-7 minutes). Remove the saucepan from the heat.
Stir the cheddar cheese, Colby-Jack cheese, salt, black pepper, ground mustard, and smoked paprika into the milk mixture until the cheeses are fully melted and the sauce is smooth.
In a small bowl, whisk the beaten eggs. Slowly add a few tablespoons of the hot cheese sauce into the eggs while whisking to temper them. Then, stir the tempered egg mixture back into the cheese sauce.
In a large mixing bowl, combine the cooked macaroni and cheese sauce, tossing until the macaroni is evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
Remove the dish from the oven and let the mac and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 5722 mg | 249% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 38.1 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 3428 mg | 264% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
