Neelys Macaroni and Cheese
Indulge in the comforting, creamy goodness of Neelys Macaroni and Cheese, a soul-warming classic elevated with a rich, cheesy twist. This recipe combines tender elbow macaroni with a luscious three-cheese blend—sharp cheddar, Colby, and Monterey Jack—infused into a velvety, homemade roux. A dash of cayenne pepper offers a subtle kick, while Parmesan and paprika add the perfect finishing touch for a golden, bubbling crust. Ideal for family dinners or holiday gatherings, this dish bakes to perfection in just 30 minutes, resulting in a crowd-pleasing favorite that’s creamy on the inside and irresistibly crispy on top. Discover how to make this Southern-style baked mac and cheese your next dinner sensation!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3.5 cups Milk
- 1.5 cups Half-and-half
- 2 cups Sharp cheddar cheese, grated
- 1 cup Colby cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 0.25 teaspoon Cayenne pepper
- 2 large Eggs, beaten
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 3-quart baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to the package directions. Drain and return to the pot.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 to 2 minutes, stirring constantly, to create a roux.
Slowly add the milk and half-and-half to the roux, whisking continually to avoid lumps. Cook for 5 to 7 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat.
Stir in the sharp cheddar cheese, Colby cheese, and Monterey Jack cheese, a handful at a time, until all the cheese has melted and the sauce is smooth.
Season the cheese sauce with salt, white pepper, and cayenne pepper. Taste and adjust seasoning if necessary.
Add the beaten eggs to the cheese sauce and stir quickly to combine without scrambling the eggs.
Pour the cheese sauce over the cooked macaroni in the pot and mix until the pasta is fully coated.
Transfer the macaroni and cheese mixture to the prepared baking dish. Spread it evenly with a spatula.
Sprinkle the grated Parmesan cheese evenly over the top and dust with paprika for color and flavor.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 6619 mg | 288% | |
| Total Carbohydrate | 444.8 g | 162% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 73.8 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 5160 mg | 397% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2436 mg | 52% | |
*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.
