Southern Style Macaroni Cheese (Printer-Friendly Version)
Classic Southern-style macaroni combines creamy custard, three cheeses, and golden baked comfort everyone loves.
# Required Ingredients:
→ Pasta
01 -
400 g elbow macaroni
→ Dairy
02 -
90 g unsalted butter, melted
03 -
200 g mild cheddar cheese, grated
04 -
200 g white cheddar cheese, grated
05 -
200 g Colby Jack cheese, grated
06 -
120 ml sour cream
07 -
240 ml whole milk
08 -
120 ml heavy whipping cream
→ Egg Custard
09 -
2 large eggs
→ Seasonings
10 -
10 g chicken bouillon powder
11 -
4 g salt
12 -
2 g ground black pepper
13 -
2 g paprika
# Step-by-Step Instructions:
01 -
Preheat oven to 190°C (375°F) and lightly grease a 33 x 23 cm casserole dish.
02 -
Bring a large pot of water to the boil. Stir in chicken bouillon powder and add elbow macaroni. Cook until al dente according to package instructions, then drain.
03 -
In a large mixing bowl, whisk together melted butter, milk, heavy whipping cream, and eggs. Season with salt and black pepper. Whisk until well combined.
04 -
Add drained macaroni, sour cream, and 540 g of the combined grated cheeses into the custard mixture. Stir until pasta is evenly coated and cheese is distributed.
05 -
Transfer the macaroni mixture to the prepared casserole dish. Top evenly with the remaining cheeses. Sprinkle paprika over the surface.
06 -
Bake on the centre rack for 35–45 minutes, until the top is bubbly and lightly golden brown.
07 -
Allow the dish to rest for 15 minutes before serving to set and ease scooping.
# Handy Cooking Tips:
01 -
For the creamiest results, shred cheese from blocks instead of using pre-shredded varieties, as pre-grated cheese contains anti-caking agents.
02 -
Egg in the custard mixture is essential for the classic Southern baked texture and to bind the dish together.
03 -
Do not overcook the pasta; cooking just to al dente ensures the macaroni will not become mushy after baking.
04 -
Resting the finished dish allows the cheese custard to set and improves the serving texture.