Description
A soul-food favorite made with layers of creamy, cheesy goodness and baked until bubbly and golden brown.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tablespoons butter, melted
- 2 1/2 cups shredded sharp cheddar cheese (divided)
- 1 1/2 cups shredded Colby Jack cheese (or Monterey Jack)
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 1 cup heavy cream
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded gouda or Velveeta cheese (for extra creaminess)
Instructions
- Preheat Oven & Prepare Pasta – Preheat oven to 350°F (175°C). Cook macaroni 1-2 minutes less than package directions (it should be slightly firm). Drain and toss with melted butter in a large bowl.
- Make the Cheese Mixture – In another bowl, whisk together milk, heavy cream, eggs, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Layer the Mac & Cheese – In a greased 9×13-inch baking dish, layer half of the macaroni, then sprinkle half of the cheddar, Colby Jack, mozzarella, and gouda (or Velveeta). Repeat with another layer of pasta and cheese.
- Pour in the Milk Mixture – Evenly pour the milk mixture over the pasta and cheese layers.
- Top & Bake – Sprinkle the remaining cheddar cheese on top. Bake uncovered for 35-40 minutes, or until golden brown and bubbly.
- Cool & Serve – Let the mac and cheese rest for 5-10 minutes before serving. Enjoy!
Notes
- For extra creaminess, stir in ½ cup sour cream before baking.
- For a crunchy topping, mix 1 cup crushed Ritz crackers with 2 tablespoons melted butter and sprinkle on top before baking.
- Want it extra gooey? Add ½ cup Velveeta cheese or extra shredded cheese to the milk mixture.
- For a smoky twist, mix in cooked, crumbled bacon.