Description
This Best Southern Baked Mac and Cheese recipe is a rich, creamy, and cheesy classic comfort dish featuring a blend of sharp and mild cheeses, mascarpone, and a deliciously seasoned custard base. Baked to golden perfection with a bubbly cheesy top, this recipe is perfect for family dinners and special occasions.
Ingredients
Pasta
- 2 cups elbow macaroni
Cheese & Dairy
- 2 tbsp unsalted butter (plus more for baking dish)
- 1 large egg (beaten, room temperature)
- 1 13 oz. can evaporated milk
- 1 cup whole milk (room temperature)
- 8 oz extra-sharp white cheddar cheese (good quality)
- 12 oz mild cheddar cheese (or another mild cheese like Monterey Jack, Fontina, Colby Jack, or Gouda)
- 8 oz mascarpone cheese (room temperature)
Seasonings
- 1½ tsp salt (or to taste)
- 1 tsp Cajun or Creole seasoning
- ½ tsp dry mustard powder (or 1 teaspoon Dijon mustard)
- ⅛ tsp ground nutmeg
- Fresh cracked pepper (for topping)
Instructions
- Prep: Preheat your oven to 375°F (190°C). Lightly coat a 3-quart casserole dish or a 9x13 baking pan with butter or cooking spray to prevent sticking.
- Cook the Macaroni: Boil the elbow macaroni in unsalted water according to the package directions, adding 2 extra minutes to the max time (aim for about 12 minutes total) for a slightly softer texture. Drain well and stir in 2 tablespoons of unsalted butter until melted and evenly distributed.
- Shred the Cheeses: While the pasta is cooking, shred the extra-sharp cheddar and mild cheddar (or your choice of mild cheese) using a box grater or food processor. Mix the shredded cheeses together evenly and set aside.
- Prepare the Cheese Sauce Base: In a large mixing bowl, whisk together the mascarpone cheese and evaporated milk until relatively smooth, allowing for some lumps. Then stir in the whole milk, salt, Cajun or Creole seasoning, dry mustard powder, and ground nutmeg until well combined.
- Combine Pasta and Sauce: Add the buttered macaroni to the cheese sauce base, then fold in half of the shredded cheese mixture. Taste this mixture and adjust seasoning if needed. Finally, stir in the beaten egg thoroughly for richness and binding.
- Assemble the Casserole: Pour half of the mac and cheese mixture evenly into the prepared baking dish. Sprinkle half of the remaining shredded cheese on top. Repeat by adding the rest of the macaroni mixture and finishing with the remaining cheese. Top with fresh cracked pepper, if desired.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese on top is fully melted and the filling is bubbly.
- Optional Browning: For a deeper golden crust, place the casserole under the broiler for 2-3 minutes, watching carefully to avoid burning.
- Cool and Serve: Let the baked mac and cheese cool for about 15 minutes before serving. This resting time helps the filling to set for cleaner portions.
Notes
- Use whole milk and do not substitute with low-fat or fat-free milk for best creamy texture.
- Adjust salt and seasoning after mixing ingredients but before adding the egg to ensure balanced flavor.
- Adding mascarpone cheese gives a luxurious creaminess and smooth texture to the sauce.
- Extending pasta cooking time slightly results in a softer, creamier casserole rather than al dente pasta.
- Allowing the casserole to cool before serving helps it set, making serving and portioning easier.
- Use a blend of sharp and mild cheeses for a balanced cheesy flavor profile.
