⏱️ Prep Time
- 15–20 minutes
🍳 Cooking Time
- 30–35 minutes
🧂 Ingredients
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs (lightly beaten)
- 1/2 cup additional shredded cheese (for topping)
👩🍳 Directions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook macaroni until just al dente (slightly firm).
- Drain and set aside.
2. Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for about 1 minute (this makes a roux).
- Slowly add milk and heavy cream, whisking constantly to avoid lumps.
- Cook until the mixture thickens (about 3–5 minutes).
3. Add the Cheese & Seasoning
- Stir in:
- Cheddar
- Mozzarella
- Colby Jack
- Mix until melted and smooth.
- Add salt, pepper, paprika, and garlic powder.
4. Combine Everything
- Remove sauce from heat.
- Stir in the beaten eggs (this gives it that classic Southern baked texture).
- Add cooked macaroni and mix until fully coated.
5. Assemble
- Pour mixture into a greased baking dish.
- Sprinkle remaining cheese evenly over the top.
6. Bake
- Preheat oven to 350°F (175°C).
- Bake uncovered for 30–35 minutes, or until bubbly and golden on top.
7. Rest & Serve
- Let sit for 5–10 minutes before serving.
- This helps it set and makes it extra creamy.
🔥 Tips for the Best Baked Mac & Cheese
- Use block cheese and shred it yourself for better melting.
- Don’t overcook the pasta—it will continue cooking in the oven.
- Add a little cream cheese or sour cream for extra richness (optional).
- For a crispy top, broil for 2–3 minutes at the end.