Ingredients
- 16 oz. elbow macaroni cooked, drained, and kept warm
- 2 sticks butter, cubed
- 1 cup sour cream
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- 8 oz. Cheddar cheese shredded
- 8 oz. Monterey jack shredded
- 8 oz. Colby jack shredded
- 2 cups milk
- 1 cup heavy cream
- 2 eggs
Instructions
- Mix cooked and drained macaroni and cubed butter together until butter is fully melted.
- Stir in sour cream.
- Add salt, onion powder, garlic powder, and paprika and mix well.
- Shred cheese blocks and mix together. Set cheese aside.
- Whisk together milk, heavy whipping cream, and 2 eggs. Set bowl aside.
- Preheat the oven to 375° and grease a 9×13 baking pan with nonstick cooking spray.
- Layer half of the cooked macaroni noodles onto the bottom of the baking pan.
- Top with half of the shredded cheese and pour half of the liquid milk/cream mixture on top.
- Repeat layers, ending with cheese and sprinkling the top with additional paprika.
- Bake southern macaroni for 30-35 minutes or until hot and bubbly.
- Remove from oven, let the dish stand for 5 minutes before scooping and serving.
Notes
What are common variations of baked mac and cheese?
Most variations have to do with noodle shape (the elbow reigns supreme, though), changing up the cheese, and toppings.
Seasonings: Other than a dash extra of paprika, a packet of ranch seasoning can provide a familiar flavor and is a personal favorite. The creamy texture of macaroni combined with ranch is about the most incredible homemade cheese sauce ever.
Toppings: It’s common for a baked mac and cheese recipe to include bread crumbs (sometimes with Grated Cheese like Parmesan) or pieces of crunchy bacon.
Additionally, broiling can provide an incredible golden brown top on this favorite dish.