Creamy Homestyle Southern Baked Macaroni and Cheese (Print Version)

Learn to make authentic Southern Baked Macaroni and Cheese. This rich, creamy recipe brings comfort and warmth to any table, just like Grandma used to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Cheese Sauce Base

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheesy Goodness

05 - 4 cups (about 16 oz) sharp cheddar cheese, freshly grated
06 - 2 cups (about 8 oz) Monterey Jack cheese, freshly grated
07 - 1 cup (about 4 oz) Gruyère cheese, freshly grated (optional, but recommended)

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon garlic powder
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon black pepper (or to taste)

→ Finishing Touch

13 - 1 teaspoon paprika, for topping

# Instructions:

01 - First things first, get a big pot of water boiling for your elbow macaroni. Add a generous pinch of salt to the water – this seasons the pasta from the inside out, and honestly, it makes a huge difference in the final flavor. Cook it just until it's al dente, meaning it still has a little bite to it. Remember, it's going to finish cooking in the oven, so don't overdo it now! I always set a timer, because I'm prone to forgetting and ending up with mushy pasta, which is a real bummer for Southern Baked Macaroni and Cheese.
02 - While your pasta is doing its thing, grab a large, heavy-bottomed pot or Dutch oven. Melt your unsalted butter over medium heat. Once it's all melted and bubbly, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the thickening agent for our amazing cheese sauce. It'll smell a little nutty, which is good! Be careful not to burn it, though; I’ve definitely had a few incidents where I let it get too dark, and the whole sauce tasted off. Keep an eye on it, hon!
03 - Now for the fun part! Slowly, and I mean slowly, pour in the whole milk, whisking continuously. This is crucial to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken, about 5-7 minutes. It should coat the back of a spoon. You'll feel it thicken as you go, and the smell will start to get really creamy and inviting. This béchamel is the base for our rich Southern Baked Macaroni and Cheese sauce, so make sure it's lovely and smooth!
04 - Reduce the heat to low. Now, add your grated sharp cheddar, Monterey Jack, and Gruyère cheeses to the sauce. Stir gently until all the cheese is completely melted and incorporated, creating a silky, luxurious sauce. This is where the magic really happens, and the aroma becomes absolutely heavenly! Make sure the heat is low; high heat can make your cheese separate and get grainy, which we absolutely do not want for our Southern Baked Macaroni and Cheese. Add the Dijon mustard, onion powder, garlic powder, salt, and black pepper. Taste and adjust the seasonings as needed – this is your chance to make it perfect!
05 - Drain your al dente macaroni and add it directly to the cheese sauce. Stir gently until every single piece of pasta is coated in that glorious, cheesy goodness. You'll see the sauce clinging to the pasta, just begging to be baked. Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. I usually smooth the top with a spatula, then sprinkle a little extra sharp cheddar and a dusting of paprika over it for that beautiful golden crust. This step, honestly, is where I get a little messy, but it's worth it!
06 - Pop that dish into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the Southern Baked Macaroni and Cheese is bubbly around the edges and the top is golden brown and irresistible. Oh, the smells that will fill your kitchen! Once it's done, let it rest for about 10-15 minutes before serving. This helps the sauce set up a bit, preventing it from being too runny when you scoop it out. The waiting is the hardest part, I swear!

# Notes:

01 - Don't overcook your pasta; it'll bake more, so aim for al dente!
02 - Refrigerate leftovers in an airtight container for up to 3 days, but reheat gently in the oven.
03 - I tried a dash of smoked paprika once in the sauce, and it added a nice, subtle depth.
04 - Serve this with some collard greens or fried chicken for a real Southern feast, it's just perfect.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater.

# Nutrition (Per Serving):

Calories: 650 Calories
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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