Southern Mac and Cheese Recipe

Active Time:

20 mins

Total Time:

1 hr

Yield:

10 servings

Make this Southern holiday staple one of the starring sides at your Thanksgiving table.

Frequently asked questions

What is Southern mac and cheese?

Southern-style mac and cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). The finished macaroni and cheese is firm enough to slice into solid squares.

What cheese makes the best mac and cheese?

Three types of cheese — extra-sharp cheddar, Colby-Jack, and cream cheese — go into this impossibly decadent recipe. Mild Colby-Jack contributes superb meltability; extra-sharp cheddar imparts a distinctly cheesy flavor; and cream cheese bestows a luscious, velvety tang. For the smoothest texture, purchase block cheese for this recipe, not the pre-shredded kind (which contains anti-caking agents).

Notes from the Food & Wine Test Kitchen

This Southern-style mac and cheese is simple to make but does require a bit of attention for a perfect result. Unlike most recipes, the macaroni here is cooked in the dairy instead of water. Resist the urge to boil the pasta until completely tender; you want it to just reach al dente. Since you'll need to use the reserved dairy to make the cheese sauce, overcooking the pasta means you likely won't have enough liquid left for the task. Also, be sure to set aside half a cup of the Colby-Jack to sprinkle on at the end for a beautifully browned top.

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Ingredients

2 tablespoons unsalted butter, softened
3 cups heavy whipping cream
1 1/2 cups whole milk
3 fresh bay leaves
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound uncooked elbow macaroni
3 large eggs
8 ounces cream cheese, softened
2 teaspoons dry mustard
1 pound extra-sharp cheddar cheese, shredded (about 4 cups)
8 ounces Colby-Jack cheese, shredded (about 2 cups), divided

Directions

Preheat oven to 375°F with one rack in middle position and one rack positioned 6 inches from upper oven heating element. Rub butter all over inside of a 13- x 9-inch baking dish; set aside.
Place a large strainer over a large heatproof bowl. Stir together cream, milk, bay leaves, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper in a medium saucepan; bring to a simmer over medium. Stir in pasta; return to a simmer. Simmer until almost al dente, about 4 minutes. Pour pasta through strainer, letting cream mixture strain into heatproof bowl; remove and discard bay leaves. Reserve 1 1/2 cups strained cream mixture; discard remaining cream mixture, or reserve for another use. Set aside.
Gently whisk eggs in a large heatproof bowl. If reserved cream mixture is no longer hot to the touch, microwave on medium (50% power) until hot but not boiling, 30 to 60 seconds. Slowly pour or ladle about 1/2 cup warm cream mixture into eggs, whisking quickly and constantly, until eggs are warm and tempered. Whisk in cream cheese, mustard, and remaining 1/2 teaspoon each salt and pepper (mixture will be chunky). Add remaining 1 cup warm cream mixture and whisk to combine. Add cheddar and whisk until cheese starts to melt but some solids remain. Add cooked pasta; fold to combine. Pour half of the pasta mixture (about 4 cups) into prepared baking dish. Sprinkle with 1 1/2 cups of the Colby-Jack. Spread remaining pasta mixture over Colby-Jack. Cover tightly with aluminum foil.
Bake on middle rack in preheated oven until bubbling around edges, about 30 minutes. Remove from oven and carefully remove foil. Sprinkle with remaining 1/2 cup Colby-Jack and return to oven on rack 6 inches from heating element. Increase oven temperature to broil; broil until cheese is browned in spots, 4 to 5 minutes. Remove from oven. Let cool until pasta mixture is set and firm, about 10 minutes. Serve warm.