Southern Baked Mac and Cheese
Recipe by Nikki Scott
This rich and decadent baked pasta is a Southern Black staple for holidays and special occasions. This recipe includes three kinds of cheese and bakes up like a casserole with a crispy, golden top. The addition of eggs makes it similar to a cheesy, savory custard. Make sure to buy block cheese and shreed it yourself. This way you will not get any additives and the cheese will be moist and fresh.
Ingredients
Kosher salt
16 oz elbow macaroni
5 large eggs
3 1/2 cups heavy cream
2 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground mustard
1/4 teaspoon ground nutmeg
16 oz sharp Cheddar, shredded
16 oz whole-milk mozzarella, shredded
16 oz Gouda, shredded
Preparation
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.
Keywords: Main Southern Pasta Cajun
