Southern Macaroni and Cheese
Rich, creamy, and irresistibly cheesy, Southern Macaroni and Cheese is the ultimate comfort food that brings a taste of tradition to your table. This crowd-pleasing baked casserole features perfectly cooked elbow macaroni smothered in a velvety blend of sharp cheddar, colby jack, parmesan, and cream cheese, all brought together with a luxurious milk and heavy cream base. A hint of paprika and a touch of black pepper add just the right amount of warmth and depth. Finished with a crisp, buttery panko breadcrumb topping—or extra melted cheese for the purists—this dish bakes to bubbly, golden perfection. Whether you’re feeding a holiday gathering or serving up a weeknight indulgence, this Southern classic is sure to leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups colby jack cheese, shredded
- 1 cup parmesan cheese, finely grated
- 4 oz cream cheese, softened
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 eggs
- 0.5 cup panko breadcrumbs (optional, for topping)
- 1 tbsp butter, melted (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour, whisking constantly, to form a roux. Cook for 1-2 minutes until lightly golden.
Slowly whisk in the whole milk and heavy cream, ensuring no lumps form. Cook over medium heat until the sauce begins to thicken, about 5 minutes.
Reduce the heat to low and stir in 3 cups of sharp cheddar, 1.5 cups of colby jack, the parmesan cheese, and the cream cheese. Mix until smooth and creamy.
Season the cheese sauce with salt, black pepper, and paprika. Remove from heat.
In a small bowl, beat the eggs. Temper the eggs by adding a small amount of the warm cheese sauce to the eggs while whisking briskly. Then, pour the tempered egg mixture back into the saucepan and stir thoroughly.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish. Spread it out evenly.
Top with the remaining 1 cup of sharp cheddar and 0.5 cup of colby jack cheese. If using, sprinkle the panko breadcrumbs over the top and drizzle with melted butter for an extra crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Allow the Southern macaroni and cheese to cool slightly before serving. Enjoy this comforting and indulgent dish!
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 949 mg | 73% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 334 mg | 7% | |
*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.
