Name: Southern-Style Mac and Cheese
Ingredients: 1 lb elbow macaroni; 3 cups shredded sharp cheddar cheese (divided); 1½ cups shredded mozzarella or Monterey Jack; 2 cups whole milk; 1 cup heavy cream; 2 large eggs; 4 tbsp unsalted butter, melted; 1 tsp garlic powder; ½ tsp paprika (plus more for topping); Salt and black pepper, to taste; Bacon, diced ham, or shredded rotisserie chicken; Gruyère or Fontina for a gourmet twist; Jalapeños, cayenne, or hot sauce for spice; Steamed broccoli, sautéed spinach, or roasted cherry tomatoes

Description

This baked mac and cheese is creamy, cheesy, and soul-warming. Custard-style with a golden, crispy top, it’s perfect for family dinners, holiday feasts, or anytime you want a hug on a plate.

Ingredients

Scale

1 lb elbow macaroni
3 cups shredded sharp cheddar cheese (divided)
1½ cups shredded mozzarella or Monterey Jack
2 cups whole milk
1 cup heavy cream
2 large eggs
4 tbsp unsalted butter, melted
1 tsp garlic powder
½ tsp paprika (plus more for topping)
Salt and black pepper, to taste

Optional Add-ins:

Bacon, diced ham, or shredded rotisserie chicken
Gruyère or Fontina for a gourmet twist
Jalapeños, cayenne, or hot sauce for spice
Steamed broccoli, sautéed spinach, or roasted cherry tomatoes

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Cook the Pasta

Boil elbow macaroni in salted water for 1–2 minutes less than package directions (al dente).
Drain and return to pot; stir in 1 tbsp melted butter to prevent sticking.

3. Make the Custard

In a large bowl, whisk together milk, cream, eggs, melted butter, garlic powder, paprika, salt, and pepper until smooth.

4. Combine Pasta & Cheese

Add 2 cups cheddar and all mozzarella/Monterey Jack to the pasta.
Pour the custard over and stir until noodles are fully coated in cheesy goodness.

5. Assemble & Top

Transfer mixture to prepared baking dish.
Sprinkle remaining 1 cup cheddar evenly over the top; dust lightly with paprika.

6. Bake to Perfection

Bake uncovered for 30–35 minutes until edges are bubbling and the top is golden brown.
Optional: broil 1–2 minutes for an extra-crispy top—watch closely!

7. Rest & Serve

Let mac and cheese rest 5–10 minutes to set the custard before slicing.
Serve as a side or main with BBQ, fried chicken, or sautéed greens.

Notes

Avoid Grainy Sauce: Always shred cheese from a block; pre-shredded often contains anti-caking agents.
Make Ahead: Assemble and refrigerate for up to 24 hours; bake with 5–10 extra minutes. Freeze unbaked up to 3 months.
Pasta Swap: Cavatappi, shells, penne, or rotini work perfectly.
Flavor Boost: Add a little truffle oil, wild mushrooms, or a pinch of cayenne.