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Southern Baked Macaroni and Cheese Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes + 45 minutes baking
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American

Description

This classic Southern Baked Macaroni and Cheese recipe delivers a rich, creamy, and cheesy comfort food favorite. Made with elbow macaroni, a homemade cheddar cheese sauce enriched with eggs for a custardy texture, and baked to golden perfection, this dish is perfect for family gatherings and holiday dinners.

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

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 casserole later.
  2. Cook Macaroni: Boil the macaroni according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and prevent clumping.
  3. Start Cheese Sauce: In the same pot used for macaroni, melt 3 tablespoons of butter over low to medium heat to create the base of the cheese sauce.
  4. Make Roux: Whisk in 3 tablespoons of flour and cook for 3 minutes, stirring constantly to eliminate the raw flour taste and to slightly brown it.
  5. Add Milk: Gradually whisk in 2 cups of whole milk, stirring continuously until the mixture thickens into a creamy sauce, keeping the heat low to avoid curdling.
  6. Add Cheese: Stir in 3 cups of shredded sharp cheddar cheese until completely melted, creating a rich cheese sauce.
  7. Combine Macaroni and Sauce: Remove the pot from heat. Add the drained macaroni and stir to coat the noodles evenly with the cheese sauce.
  8. Add Eggs and Salt: In a separate bowl, whisk the 6 eggs with 1/2 teaspoon salt. Stir this egg mixture into the macaroni and cheese, which will help set the custard texture when baked.
  9. First Layer: 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 layer.
  10. Second Layer: Add the remaining macaroni and cheese mixture on top, then sprinkle the remaining 1 1/2 cups of cheddar cheese.
  11. Bake Covered: Cover the dish with aluminum foil and bake for 30 minutes to allow the custard to set gently without over-browning.
  12. Bake Uncovered: Remove the foil and bake an additional 15 to 20 minutes until the center is set and the top is golden brown and bubbly.
  13. Test Doneness: Insert a knife into the center to check if cooked through. If no liquid oozes and the center is firm, the dish is ready.
  14. Serve: Let cool slightly, then serve warm. Store leftovers in an airtight container in the refrigerator.

Notes

  • Use sharp cheddar for a pronounced cheese flavor; mild cheddar will yield a subtler taste.
  • Rinsing the cooked macaroni prevents mushiness by stopping the cooking process immediately.
  • Whisk milk gradually and keep heat low to avoid lumps and curdling in the sauce.
  • The eggs add a custardy texture and help hold the casserole together after baking.
  • Covering the casserole while baking helps cook the dish evenly without drying out.
  • Leftovers can be reheated in the oven or microwave and stored up to 3 days refrigerated.

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