Prep time: 8 mins | Cook time: 35 mins | Total time: 43 mins | Yield: 12-16 SERVINGS
If anyone asks me what is my ultimate and most favorite comfort food, I will, without blinking answer them, mac & cheese! This is perfect for everyone and every occasion.
INGREDIENTS
2 large eggs
16 ounces (500 grams) elbow macaroni, uncooked
8 ounces (225 grams) sharp cheddar cheese, shredded
8 ounces (225 grams) part-skim mozzarella cheese, shredded
8 ounces (225 grams) American cheese, cubed
8 ounces (225 grams) Colby jack cheese, shredded
4 ounces (125 grams) cream cheese, cubed and room temperature
1 c. (250 ml) heavy cream
1 c. (250 ml) half and half
½ tsp (4 grams) Smoked paprika (optional)
1 tsp (3 grams) onion powder
1-2 tsp (3 grams) garlic powder
¼ tsp (0.5 grams) mustard powder
Kosher salt and freshly cracked black pepper, to taste
HOW TO MAKE SOUTHERN BAKED MACARONI AND CHEESE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Grease an 8 x 11-inch baking dish and set it aside.
Step 2: Pour water into a large stockpot or dutch oven halfway. Add a big pinch of salt, then bring to a boil. Add the elbow macaroni pasta and cook following the package directions until al dente. Drain the pasta when done.
Step 3: In the meantime, place 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. Mix well using a wooden spoon until blended.
Step 4: To the mixing bowl, add the smoked paprika along with the garlic powder, onion powder, mustard powder, and some kosher salt and pepper. Mix well and adjust according to taste. Add the eggs and mix using a wooden spoon until blended.
Step 5: Into the prepared baking dish, add the drained macaroni pasta and the milk-cheese-egg mixture. Stir to ensure the cheese mixture is evenly distributed. Then, evenly top with the remaining cheddar cheese and Colby jack cheese. If desired, you can sprinkle some smoked paprika on top.
Step 6: Place in the preheated oven and bake the macaroni and cheese for about 35 minutes or until bubbly and the cheese has browned. Remove from the oven when done and allow the mac and cheese to cool for approximately 10 minutes or until cool enough to serve. Enjoy! For any leftovers, store them in the fridge for up to 4 days, wrapped.
NUTRITION FACTS:
YIELD: 16 SERVING SIZE: 1
Amount Per Serving: CALORIES: 399TOTAL FAT: 12gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 63mgSODIUM: 651mgCARBOHYDRATES: 40gFIBER: 3gSUGAR: 2gPROTEIN: 32g
Ingredients
- 2 large eggs
- 16 ounces (500 grams) elbow macaroni, uncooked
- 8 ounces (225 grams) sharp cheddar cheese, shredded
- 8 ounces (225 grams) part-skim mozzarella cheese, shredded
- 8 ounces (225 grams) American cheese, cubed
- 8 ounces (225 grams) Colby jack cheese, shredded
- 4 ounces (125 grams) cream cheese, cubed and room temperature
- 1 c. (250 ml) heavy cream
- 1 c. (250 ml) half and half
- ½ tsp (4 grams) Smoked paprika (optional)
- 1 tsp (3 grams) onion powder
- 1-2 tsp (3 grams) garlic powder
- ¼ tsp (0.5 grams) mustard powder
- Kosher salt and freshly cracked black pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Grease an 8 x 11-inch baking dish and set it aside.
Step 2: Pour water into a large stockpot or dutch oven halfway. Add a big pinch of salt, then bring to a boil. Add the elbow macaroni pasta and cook following the package directions until al dente. Drain the pasta when done.
Step 3: In the meantime, place 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. Mix well using a wooden spoon until blended.
Step 4: To the mixing bowl, add the smoked paprika along with the garlic powder, onion powder, mustard powder, and some kosher salt and pepper. Mix well and adjust according to taste. Add the eggs and mix using a wooden spoon until blended.
Step 5: Into the prepared baking dish, add the drained macaroni pasta and the milk-cheese-egg mixture. Stir to ensure the cheese mixture is evenly distributed. Then, evenly top with the remaining cheddar cheese and Colby jack cheese. If desired, you can sprinkle some smoked paprika on top.
Step 6: Place in the preheated oven and bake the macaroni and cheese for about 35 minutes or until bubbly and the cheese has browned. Remove from the oven when done and allow the mac and cheese to cool for approximately 10 minutes or until cool enough to serve. Enjoy! For any leftovers, store them in the fridge for up to 4 days, wrapped.
