Classic Southern Macaroni and Cheese Casserole (Baked, Creamy, Crowd-Pleasing!)
This classic Southern macaroni and cheese casserole is baked to creamy, cheesy perfection with sharp cheddar, milk, cream, and eggs. It’s freezer-friendly, easy to prep ahead, and ideal for holidays, gatherings, or cozy weeknights. Whether you're feeding a crowd or meal prepping for the week, this rich, golden comfort dish always delivers.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded), divided
- 1 cup mozzarella or Monterey Jack cheese (optional for added stretch)
- 2 large eggs (beaten)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta:Boil elbow macaroni in salted water until just al dente (about 6–7 minutes). Drain and set aside.
- Make the Cheese Sauce:In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the milk and cream, stirring constantly until thickened (5–6 minutes).Add 2 cups of shredded cheddar and all of the mozzarella or Monterey Jack (if using). Stir until melted and smooth. Remove from heat and let it cool slightly.
- Combine and Layer:Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish. In a large bowl, combine the cooked pasta and cheese sauce. Stir in beaten eggs, salt, garlic powder, paprika, and pepper. Mix until fully coated.Pour the mixture into the prepared dish. Top evenly with the remaining 1 cup of shredded cheddar.
- Bake Until Golden:Bake uncovered for 30–35 minutes or until the top is bubbly and golden brown. Let it cool for 5–10 minutes before serving.
Notes
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