Description
This classic Southern Baked Macaroni and Cheese is creamy, cheesy, and oh-so-delicious! Made with sharp cheddar, milk, eggs, and a buttery roux, this recipe will become a family favorite. No Velveeta here—just real ingredients for the perfect comfort food side dish.
Ingredients
Scale
- 4 cups dry elbow macaroni
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 6 eggs
- 1/2 tsp salt
- For Layering:
- 3 cups shredded sharp cheddar cheese (divided in half)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Macaroni: Cook the 4 cups of elbow macaroni according to the package directions. Drain and rinse with cold water to stop the cooking process.
- Make the Cheese Sauce:
- In the same pot used for cooking macaroni, melt 3 tablespoons of butter over low-medium heat.
- Whisk in 3 tablespoons of flour and let cook for 3 minutes, stirring constantly.
- Gradually whisk in 2 cups of whole milk, stirring until the mixture thickens. Keep the heat low to avoid curdling.
- Add 3 cups of shredded sharp cheddar cheese and stir until melted.
- Combine with Pasta: Remove the pot from heat. Add the drained macaroni to the cheese sauce, stirring to coat all the noodles.
- Prepare Egg Mixture: In a separate bowl, whisk together 6 eggs and 1/2 teaspoon of salt. Stir the egg mixture into the macaroni and cheese until well combined.
- Layer the Macaroni: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese over the first layer. Add the remaining macaroni and cheese mixture and top with the remaining 1 1/2 cups of cheddar cheese.
- Bake:
- Cover the casserole dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the center is set and the top is golden brown.
- Check for Doneness: Insert a knife into the center to check if it’s cooked through. If the center isn’t runny and doesn’t fill with liquid, it’s ready to serve.
- Serve and Store: Serve warm. Refrigerate any leftovers in an airtight container.
Notes
- Make Ahead: If preparing the dish a day in advance, increase the baking time by 15–20 minutes if baking directly from the fridge. Use a metal or disposable aluminum pan to avoid shattering.
- Reheating: Reheat leftovers in the oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 350
- Sugar: 2g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 130mg