Baked Mac and Cheese
A cheesy, gooey baked version of the stovetop classic, this baked mac and cheese is a southern staple!
Ingredients
- 1 lb dried elbow noodles
- 5 cups whole milk divided
- ½ cup melted butter
- ½ cup all purpose flour
- 2 large eggs
- 2 cups grated sharp cheddar
- 2 cups grated swiss cheese
- 2 cups grated colby jack
- 2 tsp garlic powder
- salt and pepper
Instructions
- Cook elbow noodles 2 minutes shy of box directions. You want the noodles to be just shy of done, but not crunchy. Drain and allow noodles to cool.
- In a large bowl, whisk together 4 cups of the milk, flour, melted butter, eggs, garlic powder, salt and pepper.
- Add in the grated cheese, reserving about ¼ cup of each cheese.
- Stir in cooled noodles. Pour the entire mixture into a 13x9 baking dish and sprinkle the top with remaining cheese.
- Preheat the oven to 350°
- Cover with foil and allow the mixture to rest for at least one hour. After the noodles have rested and absorbed some of the milk, pour the remaining 1 cup of milk on the top of the mixture.
- Re-cover with foil and place in the oven for one hour, removing the foil after the first 30 minutes or until the edges have slightly browned.
- Serve immediately.