Description
This Southern Macaroni and Cheese recipe delivers a rich, creamy, and comforting dish made on the stovetop with a blend of sharp cheddar and Colby Jack cheeses. With a velvety cheese sauce enhanced by spices and creamy dairy, it’s a classic side or main course that serves 4 to 6 people.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni – cooked and drained
Cheese Sauce
- 2 cups shredded sharp cheddar cheese – freshly grated
- ½ cup shredded Colby Jack cheese
- 2 tablespoons butter
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper – freshly ground
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika – optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Slowly whisk in the milk and heavy cream, stirring constantly. Add salt, black pepper, mustard powder, and smoked paprika to the mixture.
- Melt the Cheese: Reduce the heat to low and gradually stir in the shredded cheddar and Colby Jack cheeses. Continue stirring until the cheese melts into a smooth, creamy sauce.
- Combine the Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated. Let it sit for a couple of minutes to allow the sauce to thicken.
- Serve and Enjoy: Serve immediately while warm and creamy. Garnish with extra shredded cheese or a sprinkle of paprika if desired.
Notes
- Use freshly grated cheese for the best melting and flavor.
- Be careful to stir constantly when melting cheese to avoid clumping.
- Adjust salt and pepper according to your taste preference.
- Smoked paprika is optional but adds a nice smoky depth.
- For a thicker sauce, let the macaroni and cheese rest for a few minutes before serving.
