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Southern Baked Macaroni and Cheese Recipe

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3.8 from 81 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Description

This Southern Baked Macaroni and Cheese recipe offers a creamy, cheesy comfort food classic with a golden baked crust. Combining tender elbow macaroni with a rich cheddar cheese sauce enriched by eggs for a custardy texture, this dish is perfect for family dinners or special occasions. The casserole is baked until bubbly and golden, delivering a satisfying blend of creamy and crispy textures.

Ingredients

Scale

Macaroni

  • 4 cups dry elbow macaroni

Cheese Sauce

  • 3 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 3 cups shredded sharp cheddar cheese
  • 6 eggs
  • 1/2 tsp salt

For Layering

  • 3 cups shredded sharp cheddar cheese (divided in half)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the macaroni and cheese casserole.
  2. Cook Macaroni: Boil 4 cups of elbow macaroni according to package instructions until al dente. Drain the pasta and rinse with cold water to stop further cooking.
  3. Make the Cheese Sauce: In the same pot used for the macaroni, melt 3 tablespoons of salted butter over low to medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 3 minutes, stirring constantly, to form a roux.
  4. Add Milk and Cheese: Gradually whisk in 2 cups of whole milk. Stir continuously until the sauce thickens but keep the heat low to prevent curdling. Add 3 cups of shredded sharp cheddar cheese and stir until fully melted and smooth.
  5. Combine with Pasta: Remove the pot from heat and stir in the cooked macaroni until every noodle is coated evenly with the cheese sauce.
  6. Prepare Egg Mixture: In a separate bowl, whisk together 6 eggs and 1/2 teaspoon of salt. Stir this egg mixture thoroughly into the macaroni and cheese to add a custardy texture to the bake.
  7. Layer the Macaroni: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over this first layer. Add the remaining macaroni mixture on top and finish by sprinkling the remaining 1 1/2 cups of cheddar cheese.
  8. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to let the flavors meld and heat through.
  9. Bake Uncovered: Remove the foil and continue baking for an additional 15–20 minutes until the center is set and the top is golden brown and bubbly.
  10. Check for Doneness: Insert a knife into the center of the casserole. If the knife comes out clean and the center is not liquid or runny, the macaroni and cheese is fully cooked and ready.
  11. Serve and Store: Serve the baked macaroni and cheese warm for best flavor and texture. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Using whole milk helps achieve a rich and creamy cheese sauce.
  • Make sure to cook the macaroni just until al dente to prevent mushiness after baking.
  • Covering the dish during the first part of baking retains moisture and ensures even cooking.
  • You can substitute sharp cheddar for a blend of cheeses for varied flavor, but keep total quantity the same.
  • Let the casserole rest for 5-10 minutes after baking for easier serving and better texture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Southern American

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