Description
Follow this recipe for a rich, creamy, and classic Southern-style baked macaroni and cheese casserole.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup (2 sticks) unsalted butter, melted, plus more for greasing
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground mustard
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 (12 ounce) can evaporated milk
- 1 (12 ounce) can whole milk
- 1 (8 ounce) package cream cheese, cut into cubes
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Colby cheese
- 1 large egg, lightly beaten
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with butter.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt the 1 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and mustard. Cook, stirring constantly, for 2 minutes.
- Add the onion, bell pepper, and celery to the saucepan. Cook until softened, about 5 minutes.
- Gradually whisk in the evaporated milk and whole milk until the mixture is smooth. Bring to a simmer, stirring often.
- Reduce the heat to low. Add the cream cheese cubes, stirring until they melt completely into the sauce.
- Remove the saucepan from the heat. Stir in 3 cups of the cheddar cheese, all of the Monterey Jack cheese, and all of the Colby cheese until the cheese is fully melted and the sauce is smooth.
- In a large bowl, combine the cooked macaroni, the cheese sauce, and the lightly beaten egg. Mix well.
- Pour the macaroni mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake for 30 to 35 minutes, or until the top is golden brown and the casserole is bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
- For an extra rich flavor, use a mix of your favorite sharp, aged cheeses.
- You can prepare the entire casserole ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.
- If you prefer a less spicy dish, omit the cayenne pepper.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 42
- Saturated Fat: 25
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 25
- Cholesterol: 110