Description
Creamy, Southern-style Baked Macaroni and Cheese delivers comfort straight from grandma’s kitchen, blending rich cheddar and velvety texture. Comfort seekers will savor each cheesy, golden-crusted bite of this classic Southern delicacy.
Ingredients
Scale
Proteins and Main Ingredients:
- 6 eggs
- 3 cups shredded sharp cheddar cheese
- 3 cups shredded sharp cheddar cheese
Pasta and Base:
- 4 cups dry elbow macaroni
- 2 cups whole milk
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
Seasonings:
- 1/2 teaspoon salt
Instructions
- Warm the kitchen oven to a toasty 400°F, preparing for a cheesy culinary adventure.
- Transform macaroni into perfectly tender strands by following package cooking instructions, then halt the cooking process with a quick cold water rinse.
- Craft a velvety cheese sauce by gently melting butter in a large pot, whisking in flour to create a smooth roux. Allow the mixture to simmer and develop depth for approximately three minutes. Gradually introduce whole milk, stirring continuously until the sauce thickens and becomes luxuriously creamy.
- Fold sharp cheddar cheese into the sauce, stirring until each strand melts into a uniform, glossy consistency. Incorporate the drained macaroni, ensuring every noodle is lavishly coated with the rich cheese mixture.
- Create a silky binding by whisking eggs with salt in a separate bowl. Gently fold the egg mixture into the macaroni, creating a custardy texture that will elevate the dish.
- Assemble the casserole in layers, spreading half the macaroni mixture into a 13×9-inch baking dish. Generously sprinkle shredded cheddar across the first layer, then top with remaining macaroni and a final abundant cheese layer.
- Shield the dish with aluminum foil and bake for thirty minutes, allowing the flavors to meld and develop. Uncover and continue baking until the top transforms into a golden, crispy landscape with bubbling edges.
- Verify doneness by inserting a knife into the center. The blade should emerge clean, with no runny liquid, indicating the macaroni is perfectly cooked through.
- Serve immediately while piping hot, capturing the dish at its most decadent moment. Store any remaining portions in a sealed container, ready for future enjoyment.
Notes
- Choose sharp cheddar for deeper, more intense cheese flavor that elevates the entire dish’s richness.
- Allow eggs to reach room temperature before mixing to ensure smoother, more even incorporation into the cheese sauce.
- Use whole milk for maximum creaminess and avoid low-fat alternatives that can make the sauce watery.
- Grate cheese directly from block for better melting and smoother texture compared to pre-shredded cheese.
- Prevent sauce from breaking by maintaining low, consistent heat while whisking milk and cheese.
- Pat macaroni dry after rinsing to help cheese sauce adhere better and prevent excess water.
- Cover with foil during initial baking to retain moisture and prevent excessive browning.
- Let casserole rest 10-15 minutes after baking to help set and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Southern (American)
Nutrition
- Serving Size: 8
- Calories: 407
- Sugar: 2 g
- Sodium: 458 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 139 mg