Try this delicious and flavorful cheesy Southern Baked Mac and Cheese made with whole milk and heavy cream!
If you are looking for a good soul food mac and cheese recipe, this southern baked mac and cheese recipe is for you!
This mac and cheese recipe is absolutely TASTY. The whole milk and heavy cream along with the cheese is what gives this a full and rich flavor!
If you are looking for side dishes to go with your brisket, consider making this mac and cheese as it pairs well with most types of meats, especially brisket.
Baked Mac and Cheese with Ritz Crackers and Bacon Topping
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How do you store leftover mac and cheese?
Leftover mac and cheese can be stored in an airtight container in the fridge for up to three days. To reheat, simply microwave until warm.
Can you freeze leftover mac and cheese?
If you have leftover mac and cheese, you can freeze it for future meals.
Simply place the leftover mac and cheese in a freezer-safe container and store it in the freezer for up to six months.
When you’re ready to enjoy the mac and cheese again, simply thaw it overnight in the refrigerator and reheat it according to your preferences.
What can you pair mac and cheese with?
There are a few things that mac and cheese pair well with. One is a nice, juicy steak – or any of your favorite meat from the grill like brisket, chicken, or sausage!
Another is a delicious bowl of chili.
And last but not least, mac and cheese also goes great with a cold beer.
So next time you’re wondering what to pair your mac and cheese with, remember these options!
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Southern Baked Mac and Cheese
Supplies:
Ingredients:
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1/2 lb of elbow macaroni
1 cup heavy cream
1 cup whole milk
1/2 stick of butter
1/4 cup of all purpose flour
1 1/2 cups of sharp cheddar cheese
1 cups of mild cheddar cheese
1/2 tsp of salt
1/2 tsp of pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 cup sour cream
Directions:
Preheat oven to 375F.
Boil macaroni noodles in about 5-6 cups of water until Al Dente.
Strain macaroni and set aside.
Melt the butter.
Whisk flour into the butter and cook for about 1 min.
Add in half and half and heavy cream and continue to stir periodically while on medium high heat. When this comes to a boil, it will thicken.
Fold in cheese, salt, pepper, garlic powder, paprika and sour cream.
Reduce the heat to low and allow the cheese to melt down into a sauce for about 3 minutes.
Add in the cooked pasta and mix completely.
Pour mixture into baking dish and top with more shredded cheese.
Bake about 20 mins until golden brown and bubbly.
Notes:
This is a rich and creamy baked Mac n cheese traditionally cooked in “soul food.” It is not meant to have low fat substitute, full fat products are strongly encouraged.
Salting the water cuts down on the amount of salt needed for the recipe itself.
*You could use 2 cups half n half vs. one cup milk and 1 cup heavy cream.
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Southern Baked Mac and Cheese
Ingredients
- 1/2 lb of elbow macaroni
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 stick of butter
- 1/4 cup of all purpose flour
- 1 1/2 cups of sharp cheddar
- 1 cups of mild cheddar
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 cup sour cream
Instructions
Preheat oven to 375F.
Boil macaroni noodles in about 5-6 cups of water until Al Dente.
Strain macaroni and set aside.
Melt the butter.
Whisk flour into the butter and cook for about 1 min.
Add in half and half and heavy cream and continue to stir periodically while on medium high heat.
When this comes to a boil, it will thicken.
Fold in cheese, salt, pepper, garlic powder, paprika and sour cream.
Reduce the heat to low and allow the cheese to melt down into a sauce for about 3 minutes.
Add in the cooked pasta and mix completely.
Pour mixture into baking dish and top with more shredded cheese.
Bake about 20 mins until golden brown and bubbly.
Notes:
This is a rich and creamy baked mac and cheese traditionally cooked in “soul food.”
It is not meant to have low fat substitute, full fat products are strongly encouraged.
Salting the water cuts down on the amount of salt needed for the recipe itself.
*You could use 2 cups half n half vs. one cup milk and 1 cup heavy cream
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