Description
Indulge in the Comfort of Southern Baked Macaroni and Cheese
Ingredients
Scale
- 16 ounce elbow macaroni, uncooked
- 6 cup chicken broth
- 8 ounce sharp cheddar cheese, shredded (divided)
- 8 ounce Colby jack cheese, shredded (divided)
- 8 ounce part-skim mozzarella cheese, shredded
- 8 ounce American cheese, cubed
- 4 ounce cream cheese, warmed
- 1 cup half and half
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika, plus extra for topping
- 1–2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 2 large eggs
- 1 tablespoon butter, for greasing pan
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 350°F.
- Cook elbow macaroni in chicken broth according to package instructions until al dente; drain and set aside.
- In a large mixing bowl, combine half and half, heavy cream, cream cheese, and all cheeses except for 1/2 of the cheddar and Colby jack. Mix until smooth.
- Add smoked paprika, garlic powder, onion powder, mustard powder, and eggs to the cheese mixture; stir until well combined.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Pour the macaroni and cheese mixture into a greased baking dish and top with remaining cheddar and Colby jack cheeses.
- Bake for 30-35 minutes or until the top is golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
For a spicier version, add cayenne pepper or crushed red pepper flakes to taste.
You can substitute heavy cream with full-fat Greek yogurt or sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg