Top Winning Southern Baked Macaroni and Cheese Recipe!

Ingredients

• 1 pound Elbow Macaroni (cooked al dente, drained well)
• 1 stick Kerrygold Butter (for roux and coating noodles)
• 0.5 stick Kerrygold Butter (cut into small cubes for topping)
• 0.5 cup All-Purpose Flour (for roux)
• 2 cup Whole Milk (full‑fat for richness)
• 1 cup Half‑and‑Half (adds extra richness; can substitute whole milk)
• 8 ounce Cream Cheese (softened, cut into cubes)
• 8 ounce Mozzarella Cheese (shredded)
• 8 ounce Monterey Jack Cheese (shredded)
• 8 ounce White Cheddar Cheese (shredded)
• 8 ounce Sharp Cheddar Cheese (shredded – for sauce)
• 8 ounce Sharp Cheddar Cheese (shredded – for topping)
• 16 ounce Velveeta Cheese (cut into cubes)
• 0.5 cup Sour Cream (adds tang)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 tablespoon Seasoned Salt (or kosher salt to taste)
• 1 teaspoon Paprika (sweet paprika)
• 1 teaspoon Creole Seasoning (adds Southern flavor)
• 2 tablespoon Sweetened Condensed Milk (secret ingredient for subtle sweetness)
• 3 Large Eggs (room temperature)

Instructions

1. Cook the Pasta

   Bring a large pot of heavily salted water to a boil, add 1 lb elbow macaroni and cook until just al dente, about 8‑9 minutes. Drain in a colander and let sit for a minute to steam off excess water; do NOT rinse.

   Time: PT10M

2. Butter the Pasta

   Transfer the drained macaroni back to the pot or a large bowl and toss with 1 stick Kerrygold butter until evenly coated.

   Time: PT2M

3. Make the Roux

   In a large non‑stick saucepan melt 1 stick Kerrygold butter over medium heat (stove setting 6‑7). Sprinkle ½ cup all‑purpose flour over the melted butter, whisk constantly for 2‑3 minutes until the raw flour smell disappears.

   Time: PT5M

   Temperature: medium heat

4. Add Milk and Half‑and‑Half

   Gradually whisk in 1½ cups whole milk followed by 1 cup half‑and‑half, stirring constantly. Continue cooking until the mixture thickens and begins to bubble, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

5. Melt the Cheeses

   Reduce heat to medium‑low. Add the cream cheese cubes, Velveeta, mozzarella, Monterey Jack, white cheddar, and 8 oz sharp cheddar. Stir until every cheese is fully melted and the sauce is thick and glossy.

   Time: PT7M

   Temperature: medium‑low heat

6. Incorporate Sour Cream and Seasonings

   Stir in ½ cup sour cream, then add 1 tsp black pepper, ½ tbsp seasoned salt, 1 tsp paprika, 1 tsp Creole seasoning, and 2 tbsp sweetened condensed milk. Mix until fully combined.

   Time: PT2M

7. Adjust Sauce Consistency

   If the sauce looks too thick, whisk in the remaining ½ cup whole milk a little at a time until it reaches a pourable but still thick consistency.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Combine Pasta, Eggs, and Sauce

   In the prepared baking dish, spread the butter‑coated macaroni. Crack 3 large eggs directly over the noodles and gently stir to distribute the eggs throughout the pasta. Pour the thick cheese sauce over the mixture and use a spatula to evenly coat all noodles.

   Time: PT5M

10. Add Topping Cheese and Butter

    Sprinkle the remaining 8 oz shredded sharp cheddar evenly over the top. Dot with the ½ stick of Kerrygold butter cut into small cubes.

    Time: PT2M

11. Bake

    Place the dish in the preheated oven and bake for 35‑40 minutes, until the top is bubbling and deep golden brown.

    Time: PT40M

    Temperature: 350°F

12. Rest Before Serving

    Remove from oven and let the casserole sit for 10‑15 minutes to set. This makes slicing clean and prevents a runny interior.

    Time: PT12M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g