Description
This Southern Baked Macaroni and Cheese recipe features creamy, sharp cheddar cheese sauce combined with perfectly cooked elbow macaroni, baked to a golden brown, cheesy perfection. A classic comfort food, this casserole offers rich flavors enhanced by a combination of melted cheese and eggs, making it the perfect hearty side or main dish for family gatherings or cozy nights.
Ingredients
Scale
Main Ingredients
- 4 cups dry elbow macaroni
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 6 eggs
- 1/2 tsp salt
For Layering
- 3 cups shredded sharp cheddar cheese (divided in half)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Cook Macaroni: Boil the 4 cups of dry elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to halt the cooking process and prevent sticking.
- Make the Cheese Sauce: In the same pot used for pasta, melt 3 tablespoons of salted butter over low to medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 3 minutes while stirring constantly to form a roux.
- Add Milk and Cheese: Slowly whisk in 2 cups of whole milk, maintaining low heat and stirring until the mixture thickens without curdling. Remove from heat and stir in 3 cups of shredded sharp cheddar cheese until fully melted and smooth.
- Combine Pasta and Cheese Sauce: Add the drained macaroni back into the cheese sauce and stir thoroughly to coat all noodles evenly.
- Prepare Egg Mixture: In a separate bowl, whisk 6 eggs with 1/2 teaspoon of salt. Stir this egg mixture into the macaroni and cheese, ensuring a well-combined blend to help set the casserole when baked.
- Layer Macaroni: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Evenly sprinkle 1 1/2 cups of shredded cheddar cheese over the layer. Add the remaining macaroni and cheese, then top with the remaining 1 1/2 cups of cheese for a rich cheesy crust.
- Bake Covered: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes to gently cook and meld flavors.
- Bake Uncovered: Remove the foil and continue baking an additional 15–20 minutes until the center is set, and the top is bubbling and golden brown.
- Check Doneness: Insert a knife into the center; if it comes out clean and no liquid oozes, the casserole is done and ready to serve.
- Serve and Store: Serve the macaroni and cheese warm. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Use sharp cheddar cheese for a bold, classic flavor.
- Rinsing pasta with cold water stops cooking and prevents mushiness.
- Whisk constantly when making the roux and adding milk to avoid lumps.
- The eggs help the casserole set firmly when baked, creating a creamy texture.
- For extra crunch, sprinkle breadcrumbs on top before baking uncovered.
- Leftovers can be reheated in the oven or microwave until warmed through.
