Southern Baked Mac and Cheese (Printer Version)

Creamy cheddar mac with golden crust, ideal for cozy Southern style dinners or family meals.

# What You'll Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Topping

15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted

# How to Make It:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Cook macaroni until just al dente, approximately 1 minute less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden.
04 - Slowly whisk milk and cream into the roux, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to cheese sauce and mix until evenly coated.
08 - Pour macaroni mixture into prepared baking dish and top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for enhanced crunch.
10 - Bake for 30-35 minutes until bubbly and golden brown on top.
11 - Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • Three cheese blend: Sharp cheddar, Colby Jack, and mozzarella create layers of flavor that single-cheese versions could never touch.
  • Restaurant-quality texture: The roux-based sauce stays creamy and doesn't separate or break, even after sitting.
  • Flexible crowd-pleaser: Works as a main dish for vegetarians or a power side that outshines everything on the plate.
  • Make-ahead friendly: Assemble it hours ahead and pop it in the oven when you're ready, no stress.
02 -
  • Undercook the pasta: This is the lesson I learned the hard way—pasta continues cooking in the oven, so if you cook it to tender, it'll be soft by the time it's done baking.
  • The roux makes all the difference: Skipping it or rushing it is why some homemade mac and cheese turns grainy or separates; taking two minutes to do it right transforms everything.
  • Cheese selection matters enormously: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly, so hand-shredded always wins if you have time.
03 -
  • Shred your own cheese: It melts smoother and faster than pre-shredded versions—an extra five minutes of prep pays back tenfold in texture.
  • Don't skip the cooling step: Those ten minutes at room temperature let the sauce set just enough that the mac holds its shape on the plate instead of flowing everywhere.
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