Ingredients
Pasta
- 1 lb elbow macaroni
- 1 tablespoon salt (for boiling water)
Cheese Sauce
- 1 stick (½ cup) butter
- ½ cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Cheese
- 3 cups sharp cheddar cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Egg Mixture
- 2 large eggs, beaten
Instructions
Step 1: Cook the Macaroni
Bring a large pot of water to a boil.
Add:
- salt
- macaroni
Cook 2 minutes less than package directions.
Drain and set aside.
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Step 2: Make the Cheese Sauce
In a large pot melt:
- butter
Whisk in flour.
Cook:
1–2 minutes
Slowly pour in:
- milk
- heavy cream
Whisk continuously until smooth.
Add:
- garlic powder
- onion powder
- salt
- pepper
Cook until slightly thickened.
⸻
Step 3: Add the Cheese
Reserve:
- 1 cup cheddar
- 1 cup Colby Jack
Add the remaining cheese to the sauce.
Stir until melted and creamy.
⸻
Step 4: Add Eggs
Allow sauce to cool for 2 minutes.
Slowly whisk in:
- beaten eggs
This gives Big Mama’s mac and cheese that rich Southern texture.
⸻
Step 5: Mix Everything
Combine:
- macaroni
- cheese sauce
Mix well.
Pour into a greased 9x13 baking dish.
Top with reserved cheese.
⸻
Step 6: Bake
Preheat oven to:
350°F
Bake:
30–35 minutes
Until bubbly and golden brown.
⸻
Step 7: Rest
Allow to rest:
10 minutes
before serving.
Prep Time
20 minutes
Cook Time
35 minutes
Rest Time
10 minutes
Total Time
1 Hour 5 Minutes
Servings
10–12
💡 Easy Eatz Tip: For an extra-rich version, use smoked gouda in place of 1 cup of the mozzarella. It gives the mac and cheese a deep, smoky flavor that’s absolutely amazing. 🧀✨🍽️
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