Southern Baked Mac Cheese
1 hr8–10 servings
Creamy layered mac and cheese with sharp cheddar and Colby Jack, baked until set, then broiled golden on top.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a large, deep baking dish with butter | ||||||
| 115 g unsalted butter, melted, plus more for dish | Toss pasta with butter, season, stir in cheddar | Layer half pasta, Colby Jack, remaining pasta | Cover with foil, bake 350°F / 175°C, 25–35 min | Top with cheddar, broil until golden, 3 min | Cool slightly to firm up | |
| Kosher salt | ||||||
| 450 g macaroni | Cook macaroni al dente, drain & rinse | |||||
| Freshly ground black pepper | ||||||
| 200 g shredded extra-sharp cheddar (for mixing) | ||||||
| 200 g shredded Colby Jack–cheddar blend | ||||||
| 3 large eggs | Beat eggs & milk, pour over pasta | |||||
| 480 ml whole milk | ||||||
| 200 g shredded extra-sharp cheddar (for broiling) | ||||||
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