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Creamy Southern Baked Macaroni and Cheese

A rich and creamy macaroni and cheese casserole with a golden topping, perfect for family meals and gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Casserole, Main Course
Cuisine: American, Southern
Calories: 726
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni Use standard elbow macaroni.
  • 1 12 oz can evaporated milk
  • 1 1/2 cups heavy cream 1 cup for the egg mixture, 1/2 cup for pouring over the top.
  • 2 eggs
  • 2 1/2 cups sharp cheddar, shredded 2 cups for the filling, 1/2 cup for the topping.
  • 1 1/2 cups Colby Jack, shredded 1 cup for the filling, 1/2 cup for the topping.
  • 1 cup mozzarella, shredded
  • 8 oz Velveeta, cubed
  • 4 oz cream cheese, softened
  • 6 tablespoons butter
  • 1 teaspoon black pepper
  • 1/8 teaspoon nutmeg

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente. Drain well without rinsing.
  3. While the macaroni is still warm, stir in the butter and softened cream cheese until melted and evenly coated.
Cheese Mixture
  1. In a bowl, whisk together the evaporated milk, 1 cup of heavy cream, eggs, black pepper, and nutmeg until smooth.
  2. Pour the mixture over the warm macaroni and stir gently. Add Velveeta, mozzarella, 2 cups of cheddar, and 1 cup of Colby Jack, mixing until cheeses are spread throughout.
Baking
  1. Transfer the macaroni mixture to the prepared baking dish, spreading it evenly.
  2. Sprinkle the remaining 1/2 cup each of cheddar and Colby Jack over the top, then pour the remaining 1/2 cup heavy cream over the surface.
  3. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until the top is golden and the center is hot and creamy.
Resting
  1. Remove from the oven and let it rest for 10 to 15 minutes before serving.

Notes

Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. To reheat, add a splash of milk or cream and heat in the oven or stovetop.