I’m sharing my Baked Mac And Cheese Recipe, a no-fuss Southern custard-style dish made with eggs, cream, and five cheeses that conceals a simple trick you won’t expect.

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I grew up with a pan of Southern baked mac and cheese on Sundays and I still chase that same creamy, slightly custardy bite. This Mac And Cheese Rezept leans into real richness, eggs folded into a custard and mountains of sharp cheddar for that deep, tangy pull.

It’s not your boxed dinner, it’s the Homemade Mac And Cheese Recipe Baked that makes people ask for the recipe before the fork even hits the plate. I promise there are little tricks that make the top crisp and the inside silky, and yes it gets better the next day, which I always regret but also love.

Ingredients

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Main carb source, gives chew and comfort, low fiber unless whole wheat used.
High quality protein, helps bind and set the bake, adds richness and moisture.
Loads of fat for silkiness and flavor, very calorie dense, not heart friendly.
Sharp cheesy tang, protein and calcium, drives the classic mac flavor profile.
Umami salty bite, helps brown top and deepen overall savory taste.
Adds richness and helps make roux, contributes saturated fat and buttery notes.
Crunchy topping, adds carbs and texture contrast, buttery crumbs brown nicely.
Paprika, mustard, cayenne and Worcestershire give smoky, tangy, spicy umami depth.

Ingredient Quantities

1 lb dry elbow macaroni

4 large eggs

2 cups heavy cream

1 cup whole milk room temp

4 tbsp unsalted butter

2 tbsp all-purpose flour

2 1/2 cups sharp cheddar shredded

1 1/2 cups Colby or Colby Jack shredded

1 cup Monterey Jack shredded

1 cup mozzarella shredded

1/2 cup grated Parmesan

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp dry mustard powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper optional

2 tsp Worcestershire sauce

1 cup crushed Ritz crackers or panko crumbs

2 tbsp unsalted butter melted for topping

How to Make this

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1. Preheat oven to 350 F and butter a 9×13 baking dish; bring a big pot of salted water to a boil and cook 1 lb elbow macaroni about 1 to 2 minutes less than package directions so it’s slightly underdone, drain and set aside.

2. In a medium saucepan melt 4 tbsp unsalted butter over medium heat, sprinkle in 2 tbsp all-purpose flour and cook, stirring, about 1 to 2 minutes until it smells nutty but not browned.

3. Slowly whisk in 2 cups heavy cream and 1 cup room temperature whole milk, keep whisking until smooth and it thickens slightly, then remove from heat.

4. Stir in 2 1/2 cups sharp cheddar, 1 1/2 cups Colby or Colby Jack, 1 cup Monterey Jack, 1 cup mozzarella and 1/2 cup grated Parmesan until the cheeses are mostly melted; add 2 tsp Worcestershire sauce, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dry mustard powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp cayenne if you want heat, taste and adjust lightly.

5. In a bowl whisk 4 large eggs until smooth. Temper the eggs by whisking a few spoonfuls of the warm cheese sauce into the eggs, then slowly whisk the egg mixture back into the rest of the cheese sauce so the eggs don’t scramble.

6. Combine the drained pasta and the cheese-custard sauce in a large mixing bowl, fold gently until all the pasta is coated, then pour everything into the prepared baking dish and spread evenly.

7. Mix 1 cup crushed Ritz crackers or panko crumbs with 2 tbsp melted unsalted butter and a pinch of salt, sprinkle this evenly over the top of the mac and cheese.

8. Bake at 350 F for 30 to 40 minutes until the center is set but still slightly jiggly and the topping is golden brown; if the top is browning too fast tent with foil.

9. Let the casserole rest 10 to 15 minutes before serving so the custard firms up, serve warm and try not to burn your tongue because it holds heat.

Equipment Needed

1. 9×13 inch baking dish (buttered)
2. Large pot for boiling the macaroni
3. Colander or fine mesh sieve to drain pasta
4. Medium heavy bottom saucepan for the roux and sauce
5. Whisk for making the sauce and tempering the eggs
6. Large mixing bowl to combine pasta and cheese custard
7. Rubber spatula or wooden spoon for folding and scraping
8. Measuring cups and spoons for dairy, flour and spices
9. Box grater or microplane for shredding cheese and a rolling pin or food processor to crush the crackers
10. Oven mitts (and a sheet pan to catch any drips if you want)

FAQ

Q: Do I temper the eggs or will they scramble in the sauce? A: Yes temper them. Whisk the eggs with the milk and cream, then slowly add a few tablespoons of the hot cheese sauce while whisking, then pour that back into the pot. If you dump hot sauce on eggs you'll get scrambled bits, so take it slow.

Q: Should the macaroni be fully cooked before baking? A: No, cook it to just shy of al dente, like 1 to 2 minutes less than package time. The pasta will finish cooking in the oven and soak up the creamy sauce, otherwise it turns mushy.

Q: What oven temp and bake time works best? A: Bake at 350 F in a 9×13 dish about 25 to 35 minutes until bubbly and edges brown. If you like a crisp top, broil for 1 to 3 minutes at the end but watch it cause it goes from perfect to burnt fast.

Q: Can I make this ahead or freeze it? A: Yep. Assemble and refrigerate covered up to 24 hours, add 5 to 10 extra minutes to bake. For freezing assemble in a freezer safe pan and freeze up to 2 months; bake from frozen at 350 F covered 60 to 75 minutes, uncover last 15 to brown.

Q: Any tips for the best melt and flavor from the cheese blend? A: Shred your own cheeses from blocks, pre-shredded has stuff that stops good melting. Use the sharp cheddar for bite, Monterey and mozzarella for stretch and creaminess, and save a bit of shredded cheese to stir in just before baking for extra gooeyness.

Q: How do I get that crunchy buttery topping? A: Toss crushed Ritz or panko with the melted butter and sprinkle evenly. Press it down a little so it sits on the sauce. If you want extra color, finish under the broiler for 1 to 2 minutes but keep the oven door open a crack and watch it so it doesnt burn.

Soul Food Southern Baked Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: swap for small shells, cavatappi, or penne — all hold sauce well and won’t change bake time much.
Heavy cream + whole milk: use 3 cups half and half for a lighter but still creamy sauce, or 2 cans evaporated milk if you want richer flavor.
Cheese blend (cheddar/Colby/Monterey/Mozzarella): sub in Gruyere, fontina, smoked gouda, or pepper jack for different flavors; if you only have one kind, use 4 to 5 cups total of a single melty cheese.
Ritz crackers topping: replace with panko crumbs for crunch, crushed buttery potato chips for salt and texture, or crushed cornflakes for extra crispiness; toss with the 2 tbsp melted butter before sprinkling.

Pro Tips

1. Shred your own cheese from blocks, dont use the pre shredded bags. The anti clumping stuff makes the sauce gritty and it wont melt as smoothly. If you grate and then pop the cheese in the freezer for about ten minutes it clumps less while you stir.

2. Warm the cream and milk a bit before you add them to the roux, and keep the heat low while you thicken it. If you pour cold milk into hot roux you get lumps fast, and if the sauce starts to look grainy add a splash more warm cream and whisk off the heat until it comes back together.

3. Temper the eggs sloooowly and fold them in off the burner, dont rush it or youll have scrambled bits. Also let the finished casserole rest longer than you think, like fifteen to twenty minutes, it firms up way better and slices cleaner.

4. For a really crunchy topping mix crushed Ritz with panko and a little extra grated Parmesan, then add half the crumbs halfway through baking or broil the top for one to two minutes at the end while watching it closely. If it browns too quick, cover it with foil but dont leave it covered the whole time or the crust gets soggy.

Soul Food Southern Baked Mac And Cheese Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Baked Mac And Cheese Recipe, a no-fuss Southern custard-style dish made with eggs, cream, and five cheeses that conceals a simple trick you won’t expect.

Servings

servings

Calories

995

kcal

Equipment: 1. 9×13 inch baking dish (buttered)
2. Large pot for boiling the macaroni
3. Colander or fine mesh sieve to drain pasta
4. Medium heavy bottom saucepan for the roux and sauce
5. Whisk for making the sauce and tempering the eggs
6. Large mixing bowl to combine pasta and cheese custard
7. Rubber spatula or wooden spoon for folding and scraping
8. Measuring cups and spoons for dairy, flour and spices
9. Box grater or microplane for shredding cheese and a rolling pin or food processor to crush the crackers
10. Oven mitts (and a sheet pan to catch any drips if you want)

Ingredients

1 lb dry elbow macaroni
4 large eggs
2 cups heavy cream
1 cup whole milk room temp
4 tbsp unsalted butter
2 tbsp all-purpose flour
2 1/2 cups sharp cheddar shredded
1 1/2 cups Colby or Colby Jack shredded
1 cup Monterey Jack shredded
1 cup mozzarella shredded
1/2 cup grated Parmesan
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp dry mustard powder
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper optional
2 tsp Worcestershire sauce
1 cup crushed Ritz crackers or panko crumbs
2 tbsp unsalted butter melted for topping

Directions

Preheat oven to 350 F and butter a 9×13 baking dish; bring a big pot of salted water to a boil and cook 1 lb elbow macaroni about 1 to 2 minutes less than package directions so it's slightly underdone, drain and set aside.
In a medium saucepan melt 4 tbsp unsalted butter over medium heat, sprinkle in 2 tbsp all-purpose flour and cook, stirring, about 1 to 2 minutes until it smells nutty but not browned.
Slowly whisk in 2 cups heavy cream and 1 cup room temperature whole milk, keep whisking until smooth and it thickens slightly, then remove from heat.
Stir in 2 1/2 cups sharp cheddar, 1 1/2 cups Colby or Colby Jack, 1 cup Monterey Jack, 1 cup mozzarella and 1/2 cup grated Parmesan until the cheeses are mostly melted; add 2 tsp Worcestershire sauce, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dry mustard powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp cayenne if you want heat, taste and adjust lightly.
In a bowl whisk 4 large eggs until smooth. Temper the eggs by whisking a few spoonfuls of the warm cheese sauce into the eggs, then slowly whisk the egg mixture back into the rest of the cheese sauce so the eggs don't scramble.
Combine the drained pasta and the cheese-custard sauce in a large mixing bowl, fold gently until all the pasta is coated, then pour everything into the prepared baking dish and spread evenly.
Mix 1 cup crushed Ritz crackers or panko crumbs with 2 tbsp melted unsalted butter and a pinch of salt, sprinkle this evenly over the top of the mac and cheese.
Bake at 350 F for 30 to 40 minutes until the center is set but still slightly jiggly and the topping is golden brown; if the top is browning too fast tent with foil.
Let the casserole rest 10 to 15 minutes before serving so the custard firms up, serve warm and try not to burn your tongue because it holds heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.