Southern Baked Mac and Cheese
Savor the richness of Southern Baked Mac and Cheese, a classic soul food favorite that embodies comfort in every bite. This recipe is a heartfelt tribute to Southern culinary traditions, offering a creamy and cheesy delight that's perfect for any occasion.
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Ingredients
- Elbow Macaroni: 500g 16 oz
- Chicken Broth: 6 cups
- Shredded Sharp Cheddar: 225g 8 oz
- Shredded Colby Jack: 225g 8 oz
- Shredded Mozzarella part-skim: 225g (8 oz)
- Cubed American Cheese: 225g 8 oz
- Room Temperature Cream Cheese: 125g 4 oz
- Half and Half Cream: 250ml 1 cup
- Heavy Cream: 250ml 1 cup
- Kosher Salt and Black Pepper: To taste
- Smoked Paprika: 4g 1/2 tsp
- Garlic Powder: 3g 1-2 tsp
- Onion Powder: 3g 1 tsp
- Mustard Powder: 1/2 tsp
- Eggs large: 2
Instructions
- Preheat your oven to 350°F (180°C) and butter a baking dish (either 8x11 or 9x13 inches).
- Cook the elbow macaroni in boiling chicken broth until slightly less than al dente. Drain well.
- In a large mixing bowl, combine the half and half, heavy cream, half of each cheese (cheddar and Colby Jack), and all of the mozzarella, American, and cream cheeses.
- Season with smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper, adjusting to taste.
- Stir in the undercooked macaroni and eggs, ensuring even distribution.
- Pour the mixture into the prepared dish, topping with the remaining cheddar and Colby Jack.
- Bake for 35 minutes, watching for a bubbly and golden-brown cheese crust.
- Allow to cool briefly before serving, ensuring optimal creaminess.
Notes
- Substitute half and half with evaporated milk if needed.
- Explore different cheese combinations, avoiding hard cheeses for best melting quality.
- For extra creaminess, add more cream cheese.