Description
A creamy, cheesy Southern-style macaroni and cheese recipe that offers multiple cooking methods, including oven-baked, crock pot, and make-ahead options. It’s perfect for a comforting family dinner or a holiday spread!
Ingredients
Scale
- 1 lb Elbow Macaroni
- 1/2 cup Unsalted Butter
- 2 cups Half and Half
- 3 large Eggs
- 1/2 cup Sour Cream
- 2 cups Cheddar Cheese, shredded
- 1 cup American Cheese, shredded
- 1/2 cup Cream Cheese
- 1/4 tsp Cayenne Pepper
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Optional: 1 cup crushed Ritz crackers, 2 tbsp Butter (for topping)
Instructions
Oven Baked Method
- Preheat oven to 350°F.
- Boil macaroni until al dente.
- Combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne in a bowl. Whisk until well combined.
- Drain macaroni and return to pot. Add cream cheese, cheddar, and American cheese. Stir to combine.
- Add egg mixture to the macaroni and cheese mixture. Stir to combine.
- Transfer to a greased 9×13 casserole dish and bake for 40-45 minutes.
- Let stand for 10 minutes before serving.
Crock Pot Method
- Cook macaroni 1-2 minutes less than package instructions.
- Combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne. Whisk until well combined.
- Drain macaroni and return to pot. Add cream cheese, cheddar, and American cheese. Stir to combine.
- Add egg mixture to the pasta and stir to combine.
- Transfer to a greased crock pot. Heat on low for 2-3 hours, then switch to warm. Stir occasionally.
Make-Ahead Method
- Cook pasta until al dente. Rinse with cold water.
- Combine remaining ingredients in a saucepan and whisk over medium heat until smooth. Let cool until warm.
- Combine cooled macaroni and sauce. Store in the fridge for up to two days.
- Add to a casserole dish or crock pot, then cook as instructed.
Notes
- Using Eggs: Southern-style macaroni and cheese often uses eggs to create a custard-like consistency, replacing the need for a roux.
- To Skip Eggs: Use a roux with 2 cups of half and half, 3 tbsp butter, and 3 tbsp flour to form a paste. Gradually add the remaining half and half and heat to thicken. Combine with the other ingredients.
- Optional Topping: Combine 1 cup crushed Ritz crackers with 2 tbsp butter and bake for the last 10 minutes.
- Substitution: Use salted butter and omit added salt.
- Storage: Cool macaroni and cheese, then store in an airtight container in the refrigerator for up to 3 days. It does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes (oven method) / 2-3 hours (crock pot method)
- Category: Main Course
- Method: Baked, Crock Pot, Make-Ahead
- Cuisine: Southern