Ultimate Southern Mac “n” Cheese

Once featured in Food and Wine Magazine, my over the top indulgent mac"n"cheese is a real crowd winner. Although it may feel like multiple ingredients, it’s not an everyday recipe. But the special occasions aren’t complete without it.


preparation Time
30 mins

cook Time
45 mins


257 per serving


  • 2 pounds elbow macarioni
  • 3 cup heavy cream
  • 1/4 cup white onion, fine chop
  • 2 tablespoons large garlic clove, minced
  • 1/4 cup all purpose flour
  • 10 MSR 3 goat cheese
  • 6 MSR 3 sharp white cheddar cheese
  • 1 cup parmesan cheese
  • 1/4 cup sour cream
  • 1 tablespoons flat leaf parsley, chopped
  • 2 teaspoons thyme leaves, chopped
  • 1-1/2 teaspoons lemon zest
  • 3 MSR 3 large egg yolk
  • 1 MSR 3 sea salt and white pepper to taste



1.) Preheat the oven to 400 and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot. 2.) Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmesan until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan. 3.) Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmesan Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.

recipe by

Ben V.


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.

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