This isn’t the boxed stuff. Southern baked mac and cheese is all about layers of real cheese, a custardy base, and that golden top that makes everyone fight for the corner piece. It’s the kind of dish that shows up at Sunday dinners, holidays, and cookouts, and always disappears fast.

Ingredients:

• 1 lb elbow macaroni
• 2 ½ cups whole milk
• 1 cup heavy cream
• 2 large eggs
• ½ cup unsalted butter (1 stick), melted
• 2 ½ cups sharp cheddar cheese, shredded
• 1 ½ cups mild cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup Colby Jack cheese, shredded
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp garlic powde
• r½ tsp onion powder
• ½ tsp smoked paprika (plus extra for topping)

Optional:

• ¼ tsp cayenne for heat
• A little extra cheese mix for topping (because… always)

Instructions:

1. Boil the pasta: Cook macaroni until just al dente (about 1 minute less than package instructions). Drain and set aside.

2. Make the custard base: In a large bowl, whisk together milk, cream, eggs, melted butter, and all the seasonings. Taste and adjust seasoning if needed.

3. Layer the mac and cheese: Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.

• Add half of the cooked macaroni
• Sprinkle with half of each cheese type
• Pour in half of the milk mixture
• Repeat the layers

4. Top and bake: Sprinkle extra cheese on top. Dust lightly with smoked paprika. Cover loosely with foil and bake for 25 minutes.

5. Uncover and finish: Remove foil and bake another 10-15 minutes until golden, bubbly, and set. Let it rest for 10 minutes before serving.