Southern Baked Mac and Cheese Recipe

Introduction

Southern Baked Mac and Cheese is a comforting, creamy dish that brings classic flavors to your table. With a crispy breadcrumb topping and a rich, cheesy sauce, it’s perfect for family dinners or special gatherings.

Ingredients

• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup panko breadcrumbs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
2. Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux, stirring constantly.
3. Step 3: Gradually add the whole milk while whisking to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
4. Step 4: Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Add garlic powder, salt, and black pepper, mixing well.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring gently to coat evenly.
6. Step 6: Pour the mac and cheese into a greased baking dish. Sprinkle the panko breadcrumbs evenly over the top.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden and the cheese sauce is bubbly.
8. Step 8: Let it cool for a few minutes before serving to allow the dish to set slightly.

Tips & Variations

• For extra creaminess, stir in a little cream cheese or heavy cream to the cheese sauce.
• Try adding cooked bacon or caramelized onions for added flavor.
• Use smoked cheddar for a deeper, smoky taste.
• If you prefer a crunchier topping, mix the panko with a tablespoon of melted butter before sprinkling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, while elbow macaroni is traditional, you can substitute with shells, cavatappi, or penne; just adjust the cooking time as needed.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the mac and cheese up to the baking step, cover it, and refrigerate for up to 24 hours before baking.

Southern Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

This Southern Baked Mac and Cheese is a rich, creamy, and comforting dish featuring tender elbow macaroni baked in a velvety cheese sauce made from sharp cheddar and Monterey Jack cheeses. Topped with crispy panko breadcrumbs, this classic recipe offers a perfect balance of creamy and crunchy textures, making it a beloved staple in Southern cuisine.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Topping

• 1 cup panko breadcrumb

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
2. Make the roux: In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until the mixture turns a light golden color, stirring constantly to avoid burning.
3. Add milk to create béchamel sauce: Gradually whisk in the whole milk, continuing to stir to prevent lumps. Cook the sauce until it thickens and coats the back of a spoon, usually around 5-7 minutes.
4. Incorporate cheese and seasonings: Remove the sauce from heat. Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until fully melted and smooth. Add garlic powder, salt, and black pepper, mixing well to combine all flavors.
5. Combine pasta and cheese sauce: Add the drained elbow macaroni to the cheese sauce, stirring gently to ensure all pasta is well coated.
6. Prepare for baking: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the panko breadcrumbs on top to create a crunchy crust.
7. Bake the mac and cheese: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the sauce is bubbling around the edges.
8. Serve: Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.

Notes

• For extra richness, you can mix different types of cheeses such as Gruyère or mozzarella.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
• Use fresh breadcrumbs if you don’t have panko for a different texture.
• Make sure to stir the roux constantly to prevent lumps and burning.
• Macaroni can be cooked one minute less than package instructions for a firmer bite after baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.

Keywords: Southern baked mac and cheese, classic mac and cheese, baked pasta casserole, cheddar mac and cheese, comfort food recipe