Easy Homemade Mac and Cheese – Super Creamy & Cheesy! Southern Style Mac & Cheese

DessertBake

वर्ष2025

अवधि8m

अभी देखें

7.1

This creamy, Southern-style baked mac and cheese is the ultimate comfort food! Made with a rich blend of smoked Gouda, sharp cheddar, white cheddar, Colby Jack, mozzarella, and a touch of cream cheese, every bite is irresistibly cheesy and flavorful. The velvety sauce is seasoned with garlic, onion, Creole spices, and smoked paprika for a bold kick, then baked to golden, bubbly perfection. Whether you’re making it for Sunday dinner, the holidays, or a cozy weeknight meal, this homemade mac and cheese will have everyone coming back for seconds. Ultimate Baked Mac and Cheese Ingredients: • 1 box elbow macaroni • 1 chicken bouillon (for boiling the water) • Salt (for boiling water) • 4 tbsp unsalted butter • 4 tbsp all-purpose flour • 2 cups heavy cream • 1 (12 oz) can evaporated milk • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp Creole seasoning • ½ tsp ground black pepper • 1 tsp smoked paprika (plus extra for topping) • Salt to taste • 2 oz cream cheese • 1 cup shredded smoked Gouda cheese • 1 cup shredded sharp cheddar cheese • 1 cup shredded white cheddar cheese • 1 cup shredded Colby Jack cheese • 1 cup shredded mozzarella cheese Instructions: 1. Cook the Pasta: • Bring a large pot of water to a boil. Add chicken bouillon and salt to the water. • Cook elbow macaroni according to package instructions until al dente. Drain and set aside. 2. Make the Roux: • In a large skillet or saucepan, melt butter over medium heat. • Whisk in flour and stir constantly for about 1-2 minutes until golden and smooth (this is your roux). 3. Add Cream & Seasoning: • Slowly whisk in heavy cream and evaporated milk until smooth. • Stir in onion powder, garlic powder, Creole seasoning, black pepper, smoked paprika, and salt to taste. 4. Melt in the Cheeses: • Lower the heat and stir in cream cheese until melted. • Add half of each cheese (Gouda, sharp cheddar, white cheddar, Colby Jack, mozzarella), stirring until melted and creamy. Reserve the other half for layering/topping. 5. Asse