Southern-Style Mac and Cheese

Cuisinart original

The quintessential side dish for a holiday feast or backyard barbecue. The deep-dish pizza pan allows for more surface area of the coveted crispy topping!


Makes 16 servings


               nonstick cooking spray
1             pound elbow macaroni, cooked and warm
5             tablespoons unsalted butter, divided
2             cups heavy cream
4             large eggs
¾            teaspoon kosher salt
¼            teaspoon freshly ground black pepper
               Hot sauce
2             pounds shredded Cheddar cheese
18          round buttery crackers

Nutritional information

No nutrition information available


  1. Coat the inside of the baking pan well with nonstick cooking spray. Preheat the pizza oven without the baking stone to 375°
  2. Toss the cooked, warm macaroni in a large bowl or cooking pot with 4 tablespoons of the butter until completely melted.
  3. Whisk together the cream, eggs, salt, pepper, and a few dashes of hot sauce. Pour over the macaroni. Stir in the shredded Cheddar to completely coat the macaroni.
  4. Pour into the prepared pan and cover with aluminum foil coated with nonstick cooking spray. Place in the pizza oven.
  5. While baking, process the remaining 1 tablespoon of the butter with the crackers until it resembles breadcrumbs.
  6. Bake for about 1 hour, until the cheese is melted and bubbling. Remove the foil and evenly cover the surface of the mac and cheese with the cracker crumb mixture.
  7. Increase the oven temperature to 550° Place the pan back in the oven. Bake for 5 minutes. Rotate the pan and then bake for an additional 2 minutes until evenly browned.
  8. Allow to rest for a few minutes before serving.