Southern Style Macaroni Cheese

This Southern Style Macaroni and Cheese is my all time favorite for family gatherings and cozy holidays. With creamy layers of cheddar and Colby Jack held together by a rich egg custard this classic is always the first side to disappear at our table. If you are hoping to impress at your next event this macaroni will not let you down

The first time I brought this to Thanksgiving I watched kids and grownups rush for seconds and I have been making it ever since

Ingredients

• Elbow macaroni: use classic shape for the best texture and sauce catch
• Chicken bouillon powder: infuses the pasta with savory depth choose a low sodium brand for more control
• Butter: adds creamy richness pick high quality unsalted
• Salt and black pepper: for seasoning always taste as you go
• Sour cream: brings tanginess and extra smoothness full fat is best
• Mild cheddar cheese: the base flavor look for blocks and shred yourself
• White cheddar cheese: sharp and buttery select aged for more bite
• Colby Jack cheese: for melt and flavor balance buy fresh and shred
• Eggs: work as a binder for the custardy texture
• Whole milk: makes the sauce silky
• Heavy whipping cream: for decadent creaminess
• Paprika: a dash on top gives gentle smokiness and color choose sweet Hungarian for the prettiest finish

Step-by-Step Instructions

Prep and Boil Pasta:

Bring a large pot of water to a rolling boil then stir in a generous scoop of chicken bouillon powder. Add elbow macaroni and cook until just al dente according to the package timing. Drain well to avoid sogginess

Make the Custard:

In a big mixing bowl whisk together melted butter whole milk heavy cream and eggs until blended and pale. Add several pinches of salt and black pepper. This thorough mixing makes your sauce even and prevents streaks of egg

Combine Ingredients:

Add the hot drained macaroni to the custard. Fold in sour cream and about ninety percent of your shredded cheeses. Stir until every noodle is coated and cheese starts to melt slightly

Fill Baking Dish:

Grease a nine by thirteen casserole dish with nonstick spray. Pour in the macaroni and custard mixture spreading evenly from corner to corner. Scatter over the remaining cheese for the perfect crust then dust with paprika

Bake Until Golden:

Slip the dish into a 375 degree oven and bake thirty five to forty five minutes. The casserole should bubble at the edges and develop a rich golden topping. Let it rest fifteen minutes to set before serving for clean slices

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My favorite ingredient is Colby Jack for its balance of melt and flavor. Every time I hear the bubbly edges crackle as it comes out of the oven I think of my grandmother serving scoops to everyone crowded in her kitchen

Storage Tips

To keep leftovers fresh allow the macaroni to fully cool before storing in a sealed container in the refrigerator. It remains tasty for three to five days. For freezer storage portion into airtight containers removing as much air as possible to avoid freezer burn. When reheating add a splash of milk to keep the creaminess and cover with foil if using the oven so the cheese does not dry out

Ingredient Substitutions

If you are missing Colby Jack try Monterey Jack or even Gouda for a creamy finish. You can substitute Greek yogurt for sour cream in a pinch though the flavor will be tangier. Milk alternatives like half and half can replace heavy cream though the result will be slightly lighter

Serving Suggestions

This macaroni shines as a side dish at big roasts holiday tables or summer barbecues. For weeknight comfort I pile it high with roasted vegetables or pair it with crispy fried chicken. To elevate it further sprinkle buttery toasted bread crumbs on top before baking

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Southern Tradition

This recipe traces back to the soul food kitchens of the American South where shared casseroles meant love and community. The egg custard method is traditional giving the macaroni its unique dense yet creamy texture. For many families this is the taste of every major celebration and Sunday supper

Common Recipe Questions

→ Why use an egg custard for this dish?

The egg custard creates a creamy, cohesive texture, holding the pasta and cheese together while baking.

→ Which cheeses work best?

Cheddar, colby jack, and white cheddar are ideal for meltiness, flavor, and the classic creamy consistency.

→ Can this be made ahead of time?

Absolutely. Assemble the dish, refrigerate, then bake before serving for ease during busy events or holidays.

→ Is it possible to use other pasta shapes?

Yes. While elbow macaroni is traditional, shells or cavatappi can also be used for a similar baked result.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge or freezer. Reheat with a splash of milk to revive creaminess.