Description
A classic Southern Baked Mac and Cheese recipe featuring creamy, cheesy sauce made with evaporated milk, half and half, and a blend of mozzarella, sharp cheddar, and jack cheeses. This comforting dish is seasoned with Creole spices and baked to golden, bubbly perfection for a deliciously rich and satisfying meal.
Ingredients
Pasta
- 8 ounces uncooked macaroni
Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup half and half (or ½ cup cream and ½ cup milk)
- ½ - 1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ - 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
Cheeses
- ½ cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- ½ cup jack cheese (any preferred jack cheese), grated
Seasoning
- Salt and pepper, to taste
Instructions
- Cook macaroni: Cook the macaroni according to the package directions until al dente. Drain well and set aside.
- Prepare roux: In a skillet, melt the unsalted butter. As soon as the butter melts, whisk in the flour, stirring constantly until fully incorporated. Cook for about one minute to remove the raw flour taste.
- Add milk: Gradually pour in the evaporated milk a little at a time, whisking to avoid lumps. Follow by slowly adding the half and half, continuing to whisk until smooth. Simmer the mixture for 3 to 5 minutes until it thickens slightly.
- Season the sauce: Stir in the onion powder, garlic powder, Creole seasoning, and cayenne pepper. Bring the sauce to a gentle simmer and cook for an additional 2 minutes to develop flavors.
- Melt cheeses: Add the grated mozzarella, sharp cheddar, and jack cheeses to the sauce, reserving some for topping. Stir continuously until the cheese has completely melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to ensure the pasta is evenly coated.
- Assemble for baking: Transfer the cheesy macaroni mixture into a lightly greased 2-quart baking dish. Sprinkle the reserved cheese over the top for a golden crust.
- Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20 minutes or until the top is bubbly and golden brown.
Notes
- Use freshly grated cheese for better melting and flavor.
- Adjust seasoning levels, especially the Creole seasoning and cayenne, to control spiciness.
- For extra creaminess, substitute some half and half with heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain creaminess.
- To add a crunchy topping, sprinkle breadcrumbs mixed with melted butter along with the cheese before baking.
