This Southern Baked Mac and Cheese is creamy, cheesy, and oh-so-comforting! With a crunchy golden top and gooey inside, it’s the perfect dish for any gathering or cozy night in.
I love how it brings everyone together at the table. Plus, who can resist seconds when it’s this good? Just don’t blame me if you end up eating the whole dish! 😄
Key Ingredients & Substitutions
Elbow Macaroni: The classic choice for mac and cheese! However, you can swap it for shells, cavatappi, or even gluten-free pasta if needed. Just ensure it’s a shape that holds the cheese well.
Cheeses: This recipe uses sharp cheddar, white cheddar, and Monterey Jack for depth of flavor. You can easily use gouda, Colby, or even a Mexican cheese blend if that’s what you have on hand. Just make sure it melts well!
Cream Cheese: It adds creaminess and richness. If you want a lighter version, you might use ricotta cheese, though it will change the texture a bit. Some even use Greek yogurt for a tangy touch.
Panko Breadcrumbs: These create a great crunchy topping. If you don’t have panko, regular breadcrumbs are fine, but they won’t be as crispy. You could even top with crushed crackers for a unique twist!
How Do I Make the Sauce Smooth and Creamy?
The cheese sauce base is crucial for that rich texture. Here’s how to ensure it’s smooth:
- Start by making a roux with melted butter and flour. Cook it just enough to turn it golden—this removes the raw flour taste.
- When adding the warm milk, whisk consistently to avoid lumps. Using warm milk helps it mix smoothly.
- Be patient as you cook the sauce until it’s thick enough to coat the back of a spoon. This ensures a creamy sauce!
Keep the heat medium; too high can burn the sauce quickly. If you’re diligent about whisking, you’ll achieve a velvety texture that’s perfect for mac and cheese!
Southern Baked Mac And Cheese
Ingredients You’ll Need:
For the Macaroni:
- 1 lb elbow macaroni
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 cups white cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup cream cheese, softened
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional for a little smoky flavor)
For the Topping:
- 1 1/2 cups panko breadcrumbs
- 2 tbsp melted butter (for breadcrumb topping)
- Fresh parsley or paprika for garnish (optional)
How Much Time Will You Need?
This scrumptious Southern Baked Mac and Cheese takes about 10 minutes to prep and 30-35 minutes to cook. So, you’re looking at around 45 minutes from start to finish! It’s quick enough for a weeknight dinner yet special enough for gatherings.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s warming up, butter a 9×13-inch baking dish or a cast-iron skillet to keep the mac and cheese from sticking.
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions. Once done, drain the macaroni and set it aside while you prepare the cheese sauce.
3. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the 4 tablespoons of butter. Once the butter is melted, whisk in the flour and cook for about 1-2 minutes until it becomes lightly golden and bubbly. This is called the roux!
4. Whisk in the Milk:
Gradually pour in the warmed milk while whisking constantly to avoid lumps. Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon, which usually takes about 5-7 minutes.
5. Add the Cream Cheese:
Remove the saucepan from heat and stir in the softened cream cheese until smooth and well combined.
6. Stir in the Cheeses and Seasonings:
Now add in the sharp cheddar, white cheddar, and Monterey Jack cheeses. Stir until all the cheese is melted and fully incorporated. Season the sauce with salt, black pepper, garlic powder, onion powder, and smoked paprika for that extra kick.
7. Combine Pasta and Sauce:
Pour the cooked elbow macaroni into the cheese sauce and mix well until all the pasta is evenly coated.
8. Transfer to Baking Dish:
Carefully spoon the cheesy pasta mixture into the prepared baking dish, spreading it out evenly.
9. Prepare the Topping:
In a small bowl, combine the panko breadcrumbs and melted butter, mixing until the breadcrumbs are well coated. Sprinkle this topping evenly over the macaroni and cheese.
10. Bake:
Bake the dish uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Cool and Serve:
Once baked, remove the mac and cheese from the oven and let it cool for about 5-10 minutes before serving. If you like, garnish with a sprinkle of fresh parsley or paprika for a touch of color.
And there you have it! A rich, creamy, and crunchy Southern Baked Mac and Cheese that’s bound to impress. Enjoy every cheesy bite!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is a classic choice, you can substitute it with shells, cavatappi, or any pasta shape that holds sauce well. Just adjust the cooking time according to the pasta type.
How Do I Store Leftover Mac and Cheese?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently in the microwave or on the stovetop, adding a splash of milk if needed to bring back the creaminess.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mac and cheese up to the baking step, cover it well, and keep it in the refrigerator for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure it’s heated through.
What Can I Use Instead of Cream Cheese?
If you don’t have cream cheese, you can use ricotta cheese for a lighter option, or try Greek yogurt for a tangy twist. Just remember that it may slightly alter the texture and flavor!
