Side Dish: United States – Southern United States – Skillet Baked Macaroni and Cheese (Southern style)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) elbow macaroni
- 6 tbsp (85 g) unsalted butter, divided
- 1/3 cup (43 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) evaporated milk
- 2 large eggs
- 3 cups (340 g) shredded sharp cheddar cheese
- 2 cups (225 g) shredded Colby‑Jack cheese
- 4 oz (113 g) cream cheese, softened
- 1 cup (100 g) crushed buttery crackers (or panko)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) dry mustard powder
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 ml) hot sauce (optional)

Instructions

1. Preheat oven to 350°F (175°C). Butter a 10–12 inch ovenproof skillet (cast-iron preferred) or set the skillet aside if using one that will go from stovetop to oven.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni 1–2 minutes less than package directions for al dente. Drain and set aside.
3. In a medium saucepan over medium heat, melt 4 tbsp (57 g) of the butter. Whisk in the flour to make a blonde roux and cook 1–2 minutes, stirring, until lightly bubbling but not browned.
4. Gradually whisk in the whole milk and evaporated milk, scraping any roux from the pan. Bring to a gentle simmer and cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
5. In a small bowl, beat the eggs. Temper the eggs by whisking in about 1/2 cup (120 ml) of the hot milk mixture, then whisk the warmed egg mixture back into the sauce. Cook 1 minute more over low heat—do not boil.
6. Remove the sauce from the heat and stir in the cream cheese until smooth. Add the shredded sharp cheddar and Colby‑Jack a handful at a time, stirring until melted and fully incorporated. Stir in the dry mustard, smoked paprika, cayenne (if using), Worcestershire sauce, hot sauce (if using), and 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Taste and adjust seasoning.
7. Fold the drained macaroni into the cheese sauce until evenly coated.
8. Transfer the macaroni and cheese to the prepared skillet (or if you used a skillet to mix, smooth the top). In a small bowl, combine the crushed buttery crackers with the remaining 2 tbsp (28 g) melted butter and a pinch of smoked paprika; sprinkle evenly over the top.
9. Bake in the preheated oven until bubbling at the edges and the topping is golden, about 20–25 minutes. For a deeper crust, place under a broiler 1–2 minutes, watching closely.
10. Remove from oven and let rest 10 minutes to set before serving straight from the skillet. Adjust salt and pepper if needed and serve warm alongside the pan‑seared pork tenderloin with peach‑bourbon glaze.