Description
Indulge in the rich and creamy goodness of this Best Southern Baked Mac and Cheese. A delectable combination of cheeses, spices, and pasta, baked to perfection.
Ingredients
Units
Scale
Elbow Macaroni:
- 2 cups (275 g)
Butter:
- 2 tablespoon (30 ml) unsalted butter
Egg:
- 1 large egg, beaten, room temperature
Evaporated Milk:
- 1 13 oz. can
Whole Milk:
- 1 cup (249 g), room temperature
Extra-Sharp White Cheddar Cheese:
- 8 oz (227 g)
Mild Cheddar Cheese:
- 12 oz (340 g)
Mascarpone Cheese:
- 8 oz (227 g), room temperature
Salt:
- 1 1/2 tsp. (9 g), or to taste
Cajun or Creole Seasoning:
- 1 teaspoon (5 ml)
Dry Mustard Powder:
- 1/2 teaspoon (2 ml), or 1 teaspoon dijon mustard
Ground Nutmeg:
- 1/8 teaspoon (1 ml)
Fresh Cracked Pepper:
- for topping
Instructions
- Preheat oven: Heat the oven to 375°F and grease a 3-quart casserole dish.
- Cook Macaroni: Boil macaroni in unsalted water, then stir in butter.
- Shred Cheese: Grate the cheddar cheeses.
- Mix Cheeses: Combine shredded cheeses in a bowl.
- Prepare Cheese Mixture: Whisk mascarpone and evaporated milk, then add whole milk, salt, seasonings, and nutmeg.
- Combine Ingredients: Stir in macaroni, half of the cheese, and beaten egg.
- Layer and Bake: Alternate macaroni and cheese in a baking dish, top with cracked pepper, and bake for 25-30 minutes.
- Final Touch: Optionally broil for a browner top, then cool before serving.
Notes
- You can prepare this dish ahead or freeze it for later.
Nutrition
- Serving Size: 1 serving
- Calories: 463 kcal
- Sugar: 12 g
- Sodium: 872 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 107 mg
