Ingredients (~6-8 servings)
- 1 1/2 Tbsp unsalted butter, softened
- 12 oz dried elbow pasta
- 1 chicken bouillon cube (optional)
- 1/3 cup full-fat sour cream
- 6 oz sharp cheddar, shredded
- 6 oz fontina, shredded
- 3 oz smoked gouda, shredded
- 6 oz velveeta, cubed
- 8 oz full-fat evaporated milk
- 1 cup heavy cream, room temperature
- 2 eggs, room temperature
- 3/4 tsp ground mustard
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup crispy fried onions (optional)
Preheat Oven and Prep Your Cheeses
Get your oven to 375F and grease a 9×13 baking dish with the softened butter.
Use a box grater to shred the cheddar, fontina, and smoked gouda; Mix them all together so the cheeses are evenly distributed and set aside.
Cut the velveeta into small cubes – about 1/2 inch pieces work well.
Cook the Pasta Until Just Shy of Al Dente
Bring a pot of salted water to a rolling boil and add the bouillon cube if you’re using it.
Once boiling, add the pasta and stir well. Cook until al dente, usually 2-3 minutes less than what the package says.
The pasta will finish cooking in the oven so you want it slightly underdone at this stage.
Mix Your Wet Ingredients While Pasta Cooks
In a bowl, whisk together the eggs and evaporated milk until completely smooth – you don’t want any visible streaks of egg.
Then whisk in the ground mustard, paprika, garlic powder, cayenne, salt, pepper, and heavy cream until smooth.
Combine Pasta with First Round of Cheese
Drain the pasta and immediately transfer to a large mixing bowl while it’s still warm.
Stir in the sour cream first, then add 1/3 of the shredded cheese mixture.
While stirring, slowly drizzle in half of the milk mixture – the goal is to get the cheese starting to melt from the heat of the pasta.
Layer Everything in the Baking Dish
Pour half the macaroni mixture into your prepared dish.
Top with another 1/3 of the shredded cheese and all the cubed velveeta pieces.
Add the rest of the macaroni mixture, then pour the remaining milk mixture over the top.
Finish with the remaining shredded cheese on top.
Bake Until Bubbling and Golden
Transfer to the oven and bake for 20 minutes.
Add the fried onions if using and bake 5 more minutes until the top is browned and the mac and cheese is bubbling around the edges.
Let it rest for 15 minutes before serving – this helps it set up and makes it easier to portion.
Southern Baked Mac and Cheese
Ingredients
Ingredients (~6-8 servings)
- 1 1/2 Tbsp unsalted butter, softened
- 12 oz dried elbow pasta
- 1 chicken bouillon cube, optional
- 1/3 cup full-fat sour cream
- 6 oz sharp cheddar, shredded
- 6 oz fontina, shredded
- 3 oz smoked gouda, shredded
- 6 oz velveeta, cubed
- 8 oz full-fat evaporated milk
- 1 cup heavy cream, room temperature
- 2 eggs, room temperature
- 3/4 tsp ground mustard
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup crispy fried onions, optional
Instructions
- Preheat oven to 375F and butter a 9×13 baking dish.
- Shred cheddar, fontina, and gouda cheeses; mix together.
- Cube velveeta into 1/2 inch pieces.
- Boil salted water and cook pasta 2-3 minutes less than package instructions.
- Whisk eggs, evaporated milk, cream, and spices until smooth.
- Drain pasta and mix with sour cream and first third of cheese.
- Drizzle half the milk mixture over pasta while stirring.
- Layer half the pasta in baking dish.
- Top with cheese third and velveeta cubes.
- Add remaining pasta and milk mixture.
- Finish with remaining cheese on top.
- Bake 20 minutes until bubbling.
- Add fried onions and bake 5 more minutes until golden.
- Rest 15 minutes before serving.