Description
A rich and creamy Southern baked macaroni and cheese with a golden crust and a smooth, custard-like center that delivers comfort in every bite.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 180°C and lightly grease a baking dish.
- In a mixing bowl, whisk together whole milk, heavy cream, eggs, flour, salt, black pepper, and paprika until smooth.
- Cook elbow macaroni in salted water until just tender, then drain well.
- Layer the cooked macaroni with shredded cheddar and mozzarella cheese in the prepared baking dish.
- Pour the milk and egg mixture evenly over the pasta and cheese layers.
- Bake for 35 minutes until the top is golden and bubbling.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- Use freshly shredded cheese for the best melting texture.
- Do not overcook the pasta before baking to avoid a mushy texture.
- Let the dish rest after baking to help it set properly.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
Keywords: southern baked macaroni and cheese, baked mac and cheese, creamy mac and cheese, comfort food, cheesy pasta