Craving some real good homemade authentic baked mac, but struggling to find someone who knows how? (i.e. doesn’t use boxed mac or worse – Velveeta).
Here you go, girl. Because every table should be graced with this beautiful casserole dish, especially around the holiday gatherings. 😎✌🏽
This recipe is simple, cheesy & delicious. No bacon, no breadcrumbs (like whaaa??) & no mustard powder because I never seem to have any. And after making this for years, I can confidently say, you won’t miss it.
You can mix up different flavors by changing the cheeses you use, but we like a pretty standard mix.
Wouldn’t say this makes an authentic baked mac, but I do think there’s merit in using ricotta in place of the cream cheese. And that’s insanely easy to make yourself too!
Authentic Baked Macaroni & Cheese (no Velveeta!)
Equipment
- Pyrex Basics Baking Dishes
Ingredients
- 32 oz elbow macaroni uncooked
- 12 cups chicken broth (or water)
- 16 oz colby jack cheese shredded
- 8 oz sharp cheddar cheese shredded
- 8 oz mozzarella cheese shredded
- 4 oz cream cheese cubed, room temperature
- 1 cup half and half
- 1 cup heavy cream
- Salt & Pepper to taste
- ½ teaspoon smoked paprika
- 1-2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Butter a 9×13-inch baking dish & set aside.
- Boil the chicken broth (or water) in a large stockpot or dutch oven. Add in elbow macaroni & cook until just before al dente, according to package directions. Don't fully cook the pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta or it will continue cooking.
- To make the cheese sauce, mix the half & half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese & all of the cream cheese in a large mixing bowl.
- Add smoked paprika, garlic powder & onion powder & salt/pep, stirring well & smelling & tasting the mixture to ensure flavored right. Since cheese is pretty salty, go light. Once satisfied with the seasoning, stir in the cooked macaroni & eggs until well incorporated with the cheese mixture.
- Pour the macaroni mixture into the baking dish & spread evenly.
- Top off generously with the remaining shredded cheese mix.
- Bake the mac & cheese for 35 minutes or until bubbly & golden brown.
- Let the baked mac & cheese cool for 10 minutes or so but serve hot while the cheese is still gooey for extra effect.
- Keep in an airtight container in the fridge for up to 4 days.
Notes
- For extra creaminess, use the whole block of cream cheese.
- In place of half & half, you can sub evaporated milk (not condensed milk).
- Spice things up with your cheese sauce by using a different blend (Monterey Jack, whole milk mozzarella, mild cheddar, extra-sharp cheddar cheese, etc.) Hard aged cheeses like 1,000 day gouda might separate out & not melt as easily when baked. Less aged cheeses like smoked gruyere & soft cheeses like burrata, brie, or goat cheese are fine to use. The soft cheeses could also replace the cream cheese.
Bonus Tips for Making Authentic Baked Mac
Doubling the Recipe
This recipe multiplies beautifully. It’s one of my favorites to batch & freeze. Just be sure to adjust your cook time (an extra 10 minutes or so to start) if you’re multiplying but not using separate baking pans. The cheese sauce should be fully cooked through.
Make Ahead Instructions
You can make this in advance. Simply go all the way up to baking (but don’t bake it) then store it & bake it the day of as directed.
Storing and Reheating Your Southern Baked Mac and Cheese
Put the mac in airtight containers (Food Saver vacuum seal bags work great) or keep in the baking dish wrapped in plastic wrap or aluminum foil. Reheat a serving in a microwave-safe bowl with a splash of milk or water. Mix well & enjoy!
This is a perfect recipe to make & freeze, especially in the fall.
Here’s more tips & ideas on batch cooking holiday sides & batch cooking desserts too.
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