Description

This Southern Mac and Cheese is rich, creamy, and loaded with cheesy goodness. Baked until bubbly with a crispy golden top, it’s the kind of comfort food that brings everyone to the table. Perfect for holidays, Sunday dinners, or anytime you’re craving something indulgent and delicious.

Ingredients

1 lb elbow macaroni
4 cups sharp cheddar cheese, shredded (divided)
1 cup Monterey Jack cheese, shredded (optional for extra creaminess)
2 cups whole milk
1 cup evaporated milk
2 large eggs
1/2 cup unsalted butter, melted
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

1/2 tsp paprika (optional, for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook macaroni according to package directions until just al dente. Drain and set aside.
In a large mixing bowl, whisk together whole milk, evaporated milk, eggs, melted butter, salt, garlic powder, onion powder, and black pepper.
Stir in 3 cups of the shredded cheddar cheese and Monterey Jack if using.
Add cooked macaroni and stir until everything is well combined.
Pour mixture into the prepared baking dish and spread evenly.
Top with the remaining 1 cup of cheddar cheese and sprinkle with paprika if desired.
Bake for 35–40 minutes, or until golden and bubbly.
Let rest for 10 minutes before serving.

Notes

For an even richer dish, add a bit of cream cheese or Velveeta.
You can make this a day ahead—just refrigerate and bake when ready to serve.
Add a pinch of cayenne if you like a little kick.