Description
Southern Macaroni and Cheese becomes pure comfort on your dinner table with creamy, cheesy goodness that feels like a warm hug from the South. Melted cheddar and rich dairy create a classic side dish that brings family together around something truly delicious.
Ingredients
Scale
Primary Ingredients:
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Colby Jack cheese
Sauce and Liquid Ingredients:
- 2 cups whole milk
- ½ cup heavy cream
- 2 tablespoons butter
Seasoning Ingredients:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
Instructions
- Fill a large pot with water and add 1 tablespoon salt. Bring to a rolling boil at 212°F (100°C). Drop 2 cups of elbow macaroni into the bubbling water and cook for 8-10 minutes until tender but firm.
- Drain the pasta in a colander, shaking off excess water. Set the cooked pasta aside while preparing your cheese sauce.
- Melt 2 tablespoons butter in a heavy-bottomed saucepan over medium heat at 350°F (175°C). Watch the butter carefully to prevent burning.
- Pour 2 cups whole milk and ½ cup heavy cream into the melted butter. Whisk continuously to create a smooth base for your sauce.
- Season the liquid with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon mustard powder, and ¼ teaspoon smoked paprika. Stir to distribute the spices evenly.
- Reduce heat to low at 200°F (93°C). Sprinkle 2 cups sharp cheddar and ½ cup Colby Jack cheese into the warm liquid, stirring until completely melted and glossy.
- Add the cooked macaroni to the cheese sauce. Gently fold the pasta until every noodle is luxuriously coated with the creamy mixture.
- Allow the macaroni and cheese to rest for 2-3 minutes, which helps the sauce thicken and bind to the pasta. Serve immediately while hot and velvety.
Notes
- Choose sharp cheddar for maximum flavor and a tangy kick that makes your mac and cheese taste more complex.
- Whole milk and heavy cream create a richer, silkier sauce than using low-fat alternatives, so stick with full-fat dairy for best results.
- Continuously whisk the cheese sauce to prevent burning and ensure a smooth, creamy texture without lumps.
- For a gluten-free version, swap regular pasta for gluten-free elbow macaroni and the sauce will remain perfectly delicious.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Boiled
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 615 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 125 mg