Ingredients

The following ingredients have 10 Servings
  • 3 cups elbow macaroni ((uncooked))
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 large eggs
  • 2 cups sharp cheddar cheese ((shredded))
  • 1 cup Colby jack cheese ((shredded))
  • 4 oz American cheese ((more of you want your mac n cheese even creamier))
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp each, salt & pepper ((to taste))
  • 1/2 tsp cayenne pepper

Instruction

  • Preheat your oven to 350°F (175°C) and butter or spray your 9 x 13 baking dish with non-stick cooking spray.
  • Cook the elbow macaroni pasta according to the boxed directions, but remove the pasta 2 minutes earlier than the recommended cooking time (for an al dente texture).
  • Drain the pasta and rinse with cold water. Set aside.
  • In a large bowl, whisk the eggs until frothy. Then add milk and heavy cream, stir to combine.
  • Add the cheeses, reserving 1 cup sharp cheddar cheese for the topping, and the seasoning (garlic powder, onion powder, salt, pepper, and cayenne pepper) as well as the cooked pasta. Stir to combine.
  • Transfer to your baking dish and top with reserved 1 cup of sharp cheddar cheese.
  • Bake uncovered in the center of your oven at 350°F (175°C) for 40 minutes.
  • Allow the Southern baked macaroni and cheese to cool for 10 - 15 minutes before serving. *The macaroni and cheese may appear jiggly, but sets up while cooling.