The Best Ever Baked Southern Mac nâ Cheese
https://www.sweetteaandthyme.com/southern-baked-macaroni-cheese-soul-food/
INGREDIENTS
16 oz (500 g) Cavatappi Pasta
8 oz (225 g) sharp cheddar cheese, shredded (divided into 2)
8 oz (225 g) colby jack cheese, shredded (divided into 2)
8 oz (225 g) part-skim mozzarella cheese, shredded
8 oz (225 g) American cheese, cubed
4 oz (125 g) cream cheese, cubed and room temperature
1 cup (250 ml) half and half
1 cup (250 ml) heavy cream
Kosher salt and freshly cracked black pepper, to taste
½ teaspoon (4g) Smoked paprika (optional)
1-2 teaspoon (3g) garlic powder
1 teaspoon (3g) onion powder
Âź teaspoon (0.5g) mustard powder
2 large eggs
INSTRUCTIONS
Preheat oven to 350 degrees F (180 degrees C). Butter an 8x11 baking dish and set aside.
Fill a large stockpot or dutch oven halfway with water, add in a large pinch of salt, and bring to a boil. Add in pasta and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since the cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, mix the eggs in until well incorporated with a wooden spoon.
Add the drained macaroni pasta and the milk-cheese-egg mixture into your prepared baking dish, stirring to make sure the cheese mixture is well distributed throughout the macaroni.
Top the macaroni evenly with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
Bake the pan for 35 minutes or until the macaroni and cheese is bubbly and the cheese is nicely browned. Do not over-bake or the pasta will become mushy and the cheese mixture will become dry.
Let the macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
Keep wrapped in the fridge for up to 4 days.
NOTES FOR THE BEST MAC AND CHEESE
For extra creaminess, use 8 ounces of cream cheese.
You can use whatever cheese you like, (monterey jack, whole milk mozzarella, mild cheddar, extra-sharp cheddar cheese) as long as they aren't hard cheeses like aged gruyere or 1,000 day aged gouda. They tend to separate and not melt easily.
But the less aged versions like red wax gouda, smoked gruyere, are good to go into the mac. Softer cheeses like burrata, brie, camembert, and chevre are also welcome to the party to replace the cream cheese.
DOUBLING THE RECIPE
This recipe doubles just fine, only add one more egg and use a (much) larger baking dish, you'll probably need the disposable aluminum ones because it's a LOT of macaroni and cheese. Bake it for an extra 10 minutes as well to ensure the custard gets cooked and that cheese crust gets nice.
MAKE AHEAD INSTRUCTIONS
Readers have put together this baked mac and cheese the day before, baking it the day of, with no problem. Go all the way up to Step 7 and bake the day of.
STORING AND REHEATING YOUR SOUTHERN BAKED MAC AND CHEESE
Put the mac in airtight containers or keep in the baking dish wrapped in plastic wrap or aluminum foil. Reheat a serving in a microwave-safe bowl with a splash of milk to mix in and keep the mac and cheese.
















