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Authentic Southern Baked Macaroni and Cheese with a Creamy Custard Base

A thick, creamy slice of southern baked macaroni and cheese featuring elbow pasta and a golden, crispy, herbed topping.
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This recipe delivers the ultimate comfort food: rich, creamy, four-cheese Southern baked macaroni and cheese featuring a velvety custard base and a golden, crispy topping. It is a classic holiday side dish.

Ingredients

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  • 1 tablespoon unsalted butter, softened, for greasing pan
  • 16 ounces elbow macaroni, uncooked
  • 10 cups water combined with chicken broth (use bouillon concentrate as instructed)
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 4 ounces Pepper Jack cheese, shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 1/2 cup evaporated milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs, lightly beaten
  • 1/2 cup panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the cheese blend. Combine 6 ounces of the sharp cheddar, all of the Monterey Jack, Colby, and Pepper Jack cheeses in a bowl. Reserve the remaining 2 ounces of sharp cheddar and the panko breadcrumbs for the topping.
  4. Make the roux: In a large saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
  5. Slowly whisk in the evaporated milk, whole milk, and heavy cream until the mixture is smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Whisk in the salt, pepper, nutmeg, and paprika.
  7. In a separate bowl, whisk the eggs lightly. Temper the eggs by slowly whisking about 1 cup of the hot cheese sauce into the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining sauce, whisking constantly to combine. This creates the custard base.
  8. Add the cooked, drained macaroni to the cheese sauce mixture. Stir gently until the pasta is fully coated.
  9. Fold in the prepared three-cheese blend.
  10. Pour the macaroni mixture into the prepared baking dish.
  11. In a small bowl, mix the reserved 2 ounces of shredded sharp cheddar with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the macaroni and cheese.
  12. Bake for 30 to 35 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  13. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For an extra rich flavor, use a blend of high-quality, sharp cheeses. Shredding your own cheese melts better than pre-shredded varieties.
  • If you prefer a less crispy top, skip the breadcrumbs and simply top with the reserved cheese before baking.
  • This dish is an ultimate comfort food side dish, perfect for Thanksgiving side dish recipes or BBQ potluck mac and cheese ideas.

Nutrition

Find it online: https://cookingbymia.com/southern-baked-macaroni-and-cheese/