THE ULTIMATE COMFORT DISH
Creamy, cheesy, and baked to a golden perfection, this Southern-style mac and cheese is the ultimate comfort food. A velvety roux-based sauce made from whole milk, heavy cream, and three types of cheese makes it rich without being greasy. Eggs give the center a silky custard texture that holds its shape when sliced. Topped with crispy breadcrumbs or extra cheese, it’s perfect for holidays, weeknights, or anytime you crave home-style comfort.
WHY YOU’LL LOVE THIS RECIPE
This isn’t just any mac and cheese—it’s a Southern classic. Inspired by church potlucks, Sunday dinners, and holiday feasts, this recipe goes straight into the oven for deeper flavor and a perfect finish. The combination of sharp cheddar, Colby Jack, and mozzarella creates layers of flavor, while garlic, mustard, and paprika add warmth and complexity.
Perfect for Thanksgiving, Easter, Christmas dinners, feeding a crowd, or simply indulging in creamy, custardy baked mac and cheese.
INGREDIENTS
For the Pasta & Custard Base
- 16 oz (450g) elbow macaroni (uncooked)
- 2 large eggs, beaten
For the Roux & Sauce
- 4 tbsp (½ stick / 56g) unsalted butter
- ¼ cup (30g) all-purpose flour
- 4 cups (950ml) whole milk, warmed
- 1 cup (240ml) heavy cream
For Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry mustard or 1 tbsp Dijon
- ½ tsp paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste
For Cheesy Goodness
- 4 cups (400g) sharp cheddar cheese, shredded (divided)
- 2 cups (200g) Colby Jack cheese, shredded (divided)
- 1 cup (100g) mozzarella cheese, shredded (divided)
For the Crispy Top (Optional)
- ½ cup (45g) panko breadcrumbs
- 2 tbsp melted butter
INSTRUCTIONS
PREHEAT OVEN & PREP PAN
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
COOK THE PASTA
Bring a large pot of salted water to a boil. Cook macaroni until al dente (about 1 minute less than package directions). Drain and set aside.
MAKE THE ROUX
In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes, stirring constantly.
BUILD THE CREAMY SAUCE
Gradually whisk in warmed milk and heavy cream until smooth. Cook 8–10 minutes, stirring often, until thick enough to coat the back of a spoon.
SEASON & MELT CHEESE
Stir in garlic powder, onion powder, mustard, paprika, salt, and pepper. Remove from heat and add 3 cups cheddar, 1½ cups Colby Jack, and ½ cup mozzarella. Stir until smooth.
TEMPER THE EGGS
In a small bowl, whisk beaten eggs. Slowly pour in ½ cup hot cheese sauce, whisking constantly. Pour egg mixture back into sauce and stir well.
COMBINE WITH PASTA
Add cooked macaroni to the cheese sauce and stir gently until every noodle is coated.
ASSEMBLE & TOP
Transfer mixture to prepared baking dish. Sprinkle remaining 1 cup cheddar, ½ cup Colby Jack, and ½ cup mozzarella on top. Optional: mix panko with melted butter and sprinkle over cheese.
BAKE TO GOLDEN PERFECTION
Bake 30–35 minutes uncovered until edges are bubbly, top is golden brown, and center is hot and slightly firm. Tent with foil after 20 minutes if browning too fast.
REST & SERVE
Let rest 10–15 minutes before serving. Serve warm, paired with fried chicken, collard greens, or cornbread.
TIPS & TRICKS
- Use freshly grated cheese for a smooth, creamy sauce.
- Warm the milk to prevent lumps in the sauce.
- Eggs give the custard-like texture—don’t skip.
- Leftovers taste even better the next day.
- Freeze after cooling for up to 3 months.
FAQ
Q: Can I use Velveeta or processed cheese?
A: Not recommended for this recipe; real cheese gives the best flavor and texture.
Q: Why is my mac and cheese watery?
A: Likely underbaked or too much liquid. Bake fully and use correct cream ratios.
Q: Is this gluten-free?
A: Only if using gluten-free pasta and verified ingredients.
Q: Can I make it in a slow cooker?
A: Yes, cook on LOW for 3–4 hours, stirring once halfway.
Q: Can I air fry individual portions?
A: Yes, air fry at 350°F for 8–10 minutes, covering with foil if browning too fast.
ALLERGY INFORMATION
Contains dairy (milk, butter, cream, cheese), eggs, and wheat (pasta, flour, breadcrumbs). Gluten-free option: use certified gluten-free pasta and flour. Naturally nut-free.
NUTRITION FACTS
Based on 10 servings: Calories 520, Fat 32g, Saturated Fat 18g, Carbohydrates 38g, Fiber 2g, Sugar 6g, Protein 22g, Sodium 680mg
This mac and cheese doesn’t whisper—it emerges golden from the oven, bubbling and fragrant, saying: “Scoop me slow. Share me. This is good.”