Southern Living Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Southern Living Baked Macaroni and Cheese—a rich, creamy classic elevated with a trio of cheeses and a golden, crunchy panko breadcrumb topping. This easy-to-follow recipe combines sharp cheddar, creamy Gouda, and nutty Parmesan in a velvety sauce, perfectly coating al dente elbow macaroni for a luxurious bite every time. A hint of paprika and a buttery breadcrumb crust add layers of flavor and texture, making it a crowd-pleasing side dish or main course. Ready in under an hour, this Southern-style baked mac and cheese is perfect for holidays, potlucks, or a cozy weeknight dinner. Treat your family and guests to the ultimate cheesy indulgence!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
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. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture becomes lightly golden (this creates a roux).
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue whisking and bring the mixture to a simmer. Cook for 3-4 minutes, or until the sauce thickens.
Reduce heat to low and stir in the sharp cheddar cheese, Gouda cheese, and half the parmesan cheese. Mix until the cheese has melted and the sauce is creamy.
Season the cheese sauce with salt, black pepper, and paprika. Remove from heat.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and lightly beaten eggs. Stir until evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly.
In a separate bowl, combine the panko breadcrumbs, remaining parmesan cheese, and olive oil or melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbling.
Remove from the oven and let the baked macaroni and cheese rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.1 g | 468% | |
| Saturated Fat | 211.2 g | 1056% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 7664 mg | 333% | |
| Total Carbohydrate | 494.7 g | 180% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 53.4 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 5146 mg | 396% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2271 mg | 48% | |
*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.
