Southern Baked Mac and Cheese
This is loaded with 4 cheeses and has that creamy, soulful texture you want from baked mac. The bouillon cube in the pasta water and the layering method makes all the difference.
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 9x13 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.
Notes
Use room temperature ingredients for best texture.