Creamy Southern Baked Three-Cheese Mac and Cheese
Timing and yield are estimates: 20 minutes prep, about 15 minutes stovetop cooking plus up to 30 minutes baking, and 10 minutes resting; about 1 hour 15 minutes total. Makes approximately 12 side servings. Follow the doneness cues and original baking range below. Nutrition is estimated per 1/12 of the recipe and varies by brands and portions. The estimate uses Colby cheese and assumes all butter is consumed.
Servings: 12 side servings (estimated)
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter plus extra for greasing
- ¼ cup all-purpose flour
- 1 can (12 fluid ounces) evaporated milk—not sweetened condensed milk
- 1½ cups whole milk
- ½ cup full-fat sour cream preferably at room temperature
- 8 ounces sharp cheddar cheese freshly shredded
- 8 ounces Colby cheese freshly shredded
- 8 ounces Monterey Jack cheese freshly shredded
- 1 teaspoon kosher salt plus salt for the pasta water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- ½ teaspoon paprika divided
Instructions
- Prepare the oven and dish. Preheat the oven to 350°F. Butter a deep 9-by-13-inch baking dish.
- Cook the macaroni. Bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package’s al dente instructions. Drain well without rinsing.
- Divide the cheese. Combine the shredded cheddar, Colby, and Monterey Jack. Reserve one-third for the topping and use the remaining two-thirds for the sauce.
- Make the roux. While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking constantly. Keep it pale; do not let it brown.
- Add the milk. Slowly whisk in the evaporated milk, followed by the whole milk, until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce lightly coats a spoon. It should remain pourable.
- Season the sauce. Stir in the kosher salt, garlic powder, onion powder, dry mustard, black pepper, and half the paprika.
- Melt in the cheese. Remove the saucepan from the heat. Whisk in the sour cream until smooth. Add the sauce portion of the cheese a handful at a time, stirring until melted before adding more.
- Combine and top. Fold the drained macaroni into the cheese sauce. Transfer to the prepared baking dish without packing it down. Sprinkle evenly with the reserved cheese and remaining paprika.
- Bake. Bake uncovered for 25–30 minutes, until bubbling around the edges and lightly golden on top. Begin checking at 20 minutes to avoid overbaking.
- Rest and serve. Let stand for 10 minutes before serving. The sauce will thicken slightly as it rests while staying creamy.
Notes
- Use evaporated milk, not sweetened condensed milk.
- Remove the sauce from the heat before adding the sour cream and cheese.
- Begin checking the bake at 20 minutes, then rest for 10 minutes before serving.
Nutrition
Calories: 490kcal | Carbohydrates: 37g | Protein: 21g | Fat: 28g