Description
Warm, cheesy, golden, and downright soul-soothing—this mac and cheese is more than comfort food, it’s tradition on a plate. With layers of rich cheddar, stretchy mozzarella, and a custard base that bakes into creamy perfection, this dish is guaranteed to steal the spotlight at holidays, potlucks, or even a cozy weeknight dinner. Let’s bring a little Southern magic to your table today!
Ingredients
-
16 oz elbow macaroni
-
4 tbsp unsalted butter
-
3 cups shredded sharp cheddar cheese
-
1 cup shredded mozzarella cheese
-
2 cups whole milk
-
1 cup evaporated milk
-
2 large eggs
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp garlic powder
-
½ tsp onion powder
-
¼ tsp paprika
-
Optional: ½ tsp hot sauce or ¼ tsp cayenne, ½ cup sour cream
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
Cook pasta just shy of al dente, drain, and toss with butter.
-
Make custard base: Whisk together whole milk, evaporated milk, and eggs. Stir in seasonings.
-
Layer: Spread half the pasta, then half the cheeses. Repeat layers.
-
Pour custard evenly over pasta and cheese layers.
-
Top it off with extra cheese and a sprinkle of paprika.
-
Bake uncovered 35–40 minutes until golden and bubbling.
-
Rest 10 minutes before serving for the creamiest texture.
Notes
-
Shred your own cheese for the smoothest melt.
-
Let it rest before serving—this sets the custard.
-
Add bacon, veggies, or swap in Gruyère for your own signature twist.
- Prep Time: 15 min
- Cook Time: 40 min