Description
Elbow pasta is enveloped in a velvety cheddar and Colby Jack sauce spiked with Dijon mustard and paprika, then baked under a crunchy golden breadcrumb topping. Every bite balances creamy richness and toasty crisp.
Ingredients
- 3 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Colby Jack cheese
- 12 ounces evaporated milk
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7 minutes; drain and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the evaporated milk and whole milk until the mixture is smooth.
- Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- In a small bowl, beat the eggs lightly and slowly whisk in a few tablespoons of hot sauce to temper; then stir the egg mixture back into the sauce.
- Remove the sauce from heat and stir in the shredded cheddar, Colby Jack, Dijon mustard, onion powder, paprika, salt, and black pepper until the cheese is melted and the sauce is creamy.
- Combine the drained macaroni with the cheese sauce and stir until evenly coated.
- Transfer the mac and cheese to the prepared baking dish and sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, until the top is golden brown and the sauce is bubbly.
- Let the dish rest for 5 minutes before serving.
Notes
- Sharp cheddar gives the best classic Southern flavor.
- Feel free to adjust spices or add a pinch of cayenne for heat.
- Allowing the dish to rest helps it set and makes serving cleaner.
- Omit breadcrumbs for an extra creamy texture.