Description
This Southern-Style Macaroni and Cheese is a rich and creamy comfort food classic made with a blend of mild cheddar, white cheddar, and Colby cheeses, combined with a luscious custard mixture of eggs, evaporated milk, and heavy cream. Baked to bubbly, golden perfection with a hint of paprika, it’s the ultimate side dish for any cozy meal.
Ingredients
Scale
Pasta
- 4 cups Elbow Pasta (16 ounces)
- 1 tablespoon Chicken Bouillon Powder
Cheese
- 3 cups Mild Cheddar Cheese
- 2 cups White Cheddar Cheese
- 2 cups Colby Cheese
Custard Mixture
- 8 tablespoons Unsalted Butter (1 stick), melted
- 2 Eggs
- 1 cup Evaporated Milk
- 1 cup Heavy Whipping Cream
- ½ cup Sour Cream
- Salt (to taste)
- Pepper (to taste)
- ½ teaspoon Paprika (for topping)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, season it with the chicken bouillon powder, then add the elbow pasta. Stir occasionally and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta well once cooked.
- Prepare Custard Mixture: In a large bowl, combine the melted butter, evaporated milk, heavy whipping cream, and eggs. Season with salt and freshly ground black pepper to taste. Whisk the mixture thoroughly until smooth and well blended.
- Combine Pasta and Cheese: Add the drained pasta, sour cream, and 90% of the combined cheddar and Colby cheeses to the custard mixture. Stir everything together until the pasta is evenly coated and the cheese is well distributed.
- Assemble in Casserole Dish: Spray a 9×13 inch casserole dish with nonstick cooking spray to prevent sticking. Pour the pasta and custard mixture into the casserole dish. Evenly sprinkle the remaining 10% of the cheese on top, then dust with paprika for color and a mild smoky flavor.
- Bake: Place the casserole in the preheated oven and bake for 35 to 45 minutes, until the macaroni and cheese is bubbly and the top is lightly golden brown. Once done, remove from oven and let rest for about 10 minutes before serving to let the custard set.
Notes
- For best results, use freshly shredded cheese rather than pre-shredded, which often contains anti-caking agents that can affect melting.
- You can substitute chicken bouillon powder with salted water if preferred, but it adds a unique depth of flavor.
- If you like a crustier top, broil the mac and cheese for the last 2-3 minutes but watch carefully to avoid burning.
- This dish pairs well with crispy fried chicken or a fresh green salad for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: Southern macaroni and cheese, baked macaroni and cheese, comfort food, cheesy pasta casserole, classic mac and cheese recipe
