Description
This Southern-style mac and cheese is extra creamy, rich, and packed with cheesy goodness. Made with butter, eggs, heavy cream, and plenty of melted cheese, it’s baked to golden perfection and is a staple for holiday gatherings or Sunday dinners!
Ingredients
Units
Scale
- 2 cups elbow macaroni (about 8 oz)
- 4 tablespoons unsalted butter, melted
- 2 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese (optional, for extra creaminess)
- 3 large eggs, beaten
- 1 cup whole milk
- 1 cup heavy cream (or half-and-half)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon dry mustard powder (optional, for depth of flavor)
Instructions
Step 1: Cook the Pasta
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni in salted water until just al dente (do not overcook). Drain and return to the pot.
Step 2: Make the Cheese Mixture
- Stir melted butter into the drained pasta.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, pepper, garlic powder, and mustard powder.
Step 3: Assemble the Mac & Cheese
- Stir 2 cups of cheddar cheese and ½ cup Monterey Jack (if using) into the pasta.
- Pour the milk and egg mixture over the pasta and stir to combine.
- Transfer to a buttered 9×13-inch baking dish.
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
Step 4: Bake to Perfection
- Bake uncovered for 35-40 minutes, or until golden and bubbly.
- Let sit for 5 minutes before serving for the best texture.
Notes
- Add ½ teaspoon paprika or hot sauce for a little kick.
- Use evaporated milk instead of heavy cream for a slightly lighter version.
- Stir in crumbled bacon or sautéed onions for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.