Southern baked mac & cheese bliss is the kind of ultra-creamy, extra-cheesy casserole that bakes up with a golden, bubbly top and firm slices you can lift straight from the pan. This version combines a rich three-cheese sauce, a splash of cream, and eggs for that classic Southern custard-style texture that feels like pure comfort on any holiday or Sunday table.
Why You’ll Love This Mac & Cheese
This southern baked mac & cheese bliss recipe layers sharp cheddar, mozzarella, and Colby Jack so you get both bold flavor and gooey pulls in every bite. The sauce starts with a proper roux, then gets enriched with whole milk, heavy cream, and eggs, which helps it set up beautifully in the oven instead of staying soupy. It’s ideal for potlucks and family dinners because it holds its shape, reheats well, and pairs with everything from fried chicken to barbecue.
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Ingredients You’ll Need
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 2 large eggs, lightly beaten
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
Using elbows keeps things classic, but any short, ridged pasta that grabs sauce will work. Sharp cheddar brings that signature mac flavor, mozzarella adds stretch, and Colby Jack melts smoothly into the custard. The mustard powder and paprika sharpen the cheese and give gentle color, while eggs turn the sauce into a rich baked custard that clings to every noodle.
Step-by-Step Instructions
Cook the Pasta
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until just al dente—usually 1–2 minutes shy of fully tender.
- Drain well and set aside; avoid overcooking since the pasta will soften more in the oven.
Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and smells slightly nutty but not browned—this is your roux.
- Slowly whisk in the whole milk and heavy cream, a little at a time, whisking constantly to avoid lumps.
- Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
Add Cheese and Seasonings
- Reduce the heat to low. Stir in half of the shredded cheeses (2 cups cheddar plus about half of the mozzarella and Colby Jack) until melted and smooth.
- Whisk in the mustard powder, garlic powder, paprika, and a good pinch each of salt and black pepper. Taste and adjust seasoning; it should be slightly saltier than you think because it will coat the pasta.
Temper the Eggs
- In a small bowl, lightly beat the eggs.
- Slowly drizzle in about 1/2 cup of the hot cheese sauce into the eggs while whisking constantly to bring them up to temperature without scrambling.
- Pour the tempered egg mixture back into the saucepan and stir until fully combined. Keep the heat low so the sauce doesn’t boil; you just want everything smooth and cohesive.
Assemble the Casserole
- Preheat your oven to 375°F (190°C) if you haven’t already and grease a 9×13-inch baking dish.
- In a large bowl (or the pot you cooked the pasta in), combine the drained macaroni with the cheese sauce, stirring until all the pasta is well coated.
- Pour the mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining cheeses evenly over the top to create a generous cheesy crust.
Bake Until Golden and Bubbly
- Bake uncovered at 375°F (190°C) for 30–35 minutes, or until the top is golden, bubbly around the edges, and the center looks set. If it’s browning too quickly, tent loosely with foil for the last few minutes.
- Remove from the oven and let the mac & cheese cool for about 10 minutes; this helps it firm up so you can cut neat, cheesy squares.
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