Southern Style Macaroni and Cheese
Indulge in the ultimate comfort food with this Southern Style Macaroni and Cheese—a rich, creamy, and irresistibly cheesy dish baked to golden perfection. Featuring tender elbow macaroni enveloped in a luscious blend of sharp cheddar, Colby Jack, Parmesan, and velvety cream cheese, this recipe takes classic mac and cheese to new heights. The base is a decadent homemade cheese sauce, elevated with a touch of paprika and mustard powder for bold, savory flavor. For a traditional Southern flair, eggs are incorporated for a custard-like texture that’s satisfyingly creamy yet firm. Top it off with crunchy panko breadcrumbs for an optional crispy finish, and you’ve got a soul-warming side dish or main course perfect for gatherings, holidays, or weeknight dinners. With just 20 minutes of prep and a bubbling, golden-brown bake, this Southern baked macaroni and cheese is destined to be the star of any table.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups colby jack cheese, shredded
- 1 cup parmesan cheese, grated
- 4 ounces cream cheese, cubed and softened
- 2 large eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dry mustard powder
- 0.5 cup panko breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted, boiling water until al dente, following the package instructions. 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, stirring constantly, to make a roux.
Gradually add the milk and heavy cream to the roux, whisking continuously to avoid lumps. Cook for 3-5 minutes, or until the mixture begins to thicken.
Reduce the heat to low and slowly add 2 cups of shredded cheddar cheese, 1 cup of colby jack cheese, the parmesan cheese, and the cream cheese. Stir until fully melted and smooth.
In a small bowl, whisk the eggs, then temper the eggs by adding a small amount of the hot cheese sauce to the eggs while stirring. Slowly incorporate the tempered eggs back into the cheese sauce.
Season the cheese sauce with salt, black pepper, paprika, and dry mustard powder. Mix well.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring every noodle is well-coated.
Pour the macaroni and cheese mixture into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese and 1 cup of colby jack cheese. If desired, sprinkle panko breadcrumbs on top for added crunch.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the macaroni and cheese to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 751 mg | 58% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 302 mg | 6% | |
*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.
