Description
This Southern baked macaroni and cheese is the ultimate comfort food, featuring a rich blend of multiple cheeses for a creamy, cheesy, and slightly crunchy dish.
Ingredients
- 16 ounces elbow macaroni
- 6 cups chicken broth
- 8 ounces sharp cheddar cheese
- 8 ounces Colby jack cheese
- 8 ounces part-skim mozzarella cheese
- 8 ounces American cheese
- 4 ounces cream cheese
- 1 cup heavy cream
- 1 cup half-and-half
- 1/2 teaspoon smoked paprika
- 1-2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 2 large eggs
- 1 tablespoon butter
- Kosher salt to taste
- Black pepper to taste
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Instructions
- 1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with the butter.
- 2. In a large pot, bring the chicken broth to a boil. Add the uncooked elbow macaroni and cook until al dente, according to the package instructions. Drain the pasta well and set aside.
- 3. In a large mixing bowl, combine the half-and-half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese. Stir until melted and well blended.
- 4. Add the smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper to the cheese mixture. Taste and adjust seasoning as needed.
- 5. Gently fold the cooked macaroni into the cheese mixture until evenly coated. Beat the eggs in a small bowl, then stir them into the macaroni and cheese until fully incorporated.
- 6. Transfer the mixture to the prepared baking dish, spreading it evenly. Top with the remaining cheddar and Colby jack cheese. Sprinkle additional smoked paprika if desired.
- 7. Bake for 35-40 minutes, or until the cheese crust is bubbly and browned. Allow to cool for 5 minutes before serving.