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Spoon lifting creamy Southern baked mac and cheese with melted cheese stretching from the dish

Creamy Southern-Style Baked Mac and Cheese

This rich, custardy baked mac and cheese delivers pure comfort with every gooey, golden bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16
Course: Main Dish, Side Dish
Cuisine: American, Southern
Calories: 424
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon unsalted butter used only to grease the baking dish
  • 16 ounces elbow macaroni uncooked, classic shape for holding sauce
  • 10 cups chicken broth or broth-water mix adds flavor while boiling pasta
  • 8 ounces sharp cheddar cheese freshly shredded, divided for topping
  • 8 ounces Colby Jack cheese freshly shredded, divided for topping
  • 8 ounces part-skim mozzarella cheese shredded for stretch and melt
  • 8 ounces American cheese cubed from deli for smooth emulsification
  • 4 ounces cream cheese softened slightly for easier mixing
  • 1 cup half-and-half adds light creaminess without heaviness
  • 1 cup heavy cream provides richness and prevents separation
  • Kosher salt added lightly to enhance overall flavor
  • Freshly cracked black pepper used sparingly for balance
  • ½ teaspoon smoked paprika adds warmth and subtle smokiness
  • 1 to 2 teaspoons garlic powder adjusted to taste preference
  • 1 teaspoon onion powder boosts savory depth
  • ½ teaspoon mustard powder enhances sharp cheese flavor
  • 2 large eggs helps set the custard-style texture

Equipment

  • 1 Baking Dish Use an 8x11-inch or 9x13-inch dish for even baking
  • 1 Large Pot or Dutch Oven Needed for boiling pasta in broth
  • 1 Box Grater or Food Processor For shredding cheese fresh
  • 1 Mixing bowl Large enough to hold pasta and cheese mixture

Method
 

  1. Preheat the oven to 350°F and generously grease a baking dish with butter, setting it aside once coated.
  2. Bring the chicken broth to a rolling boil, add the macaroni, and cook until just shy of al dente before draining completely.
  3. In a large bowl, combine half of the cheddar, half of the Colby Jack, all mozzarella, American cheese, cream cheese, half-and-half, and heavy cream.
  4. Stir in smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper, tasting and adjusting seasoning before continuing.
  5. Fold the drained pasta into the cheese mixture, then stir in the eggs until everything is evenly incorporated.
  6. Transfer the mixture into the prepared baking dish and smooth the surface evenly.
  7. Scatter the remaining cheddar and Colby Jack over the top and lightly dust with additional smoked paprika.
  8. Bake uncovered until bubbly and golden across the surface.
  9. Remove from the oven and allow it to rest briefly before serving warm.

Nutrition

Serving: 210gCalories: 424kcalCarbohydrates: 25gProtein: 19gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 104mgSodium: 881mgPotassium: 195mgFiber: 1gSugar: 3gVitamin A: 937IUVitamin C: 0.3mgCalcium: 503mgIron: 1mg

Notes

This baked mac and cheese is the kind of dish that brings everyone back to the table for seconds. Creamy, comforting, and filled with nostalgia, it’s meant to be shared at holidays and cherished gatherings.

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