Creamy Homestyle Southern Mac and Cheese (Print Version)

Rich, creamy Southern Mac and Cheese recipe, just like grandma made. Learn my personal tips for a truly delicious, cheesy baked dish that comforts.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

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

→ Cheese Blend

05 - 4 cups shredded sharp cheddar cheese (freshly grated)
06 - 2 cups shredded Monterey Jack cheese (freshly grated)
07 - 1 cup shredded smoked gouda cheese (optional, freshly grated)

→ Flavor Depth

08 - 1 tsp hot sauce (like Frank's RedHot)
09 - 1 tsp Dijon mustard
10 - 1/4 tsp freshly grated nutmeg

→ Finishing Touches

11 - Salt to taste
12 - Freshly ground black pepper to taste

# Instructions:

01 - First things first, get a big pot of water boiling. And please, please, remember to salt that water generously! It's your only chance to season the pasta itself, and honestly, this is where I always forget if I'm distracted. Cook your elbow macaroni just until it's al dente, meaning it still has a little bite to it. We're going to bake it later, so you don't want mushy pasta. Drain it well and, here's a little trick, toss it with a tiny bit of butter to keep it from sticking while you make the sauce. I learned that one the hard way after a sticky pasta disaster!
02 - Now for the heart of our Southern Mac and Cheese: the roux. In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering and bubbly, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture for about 1-2 minutes, stirring constantly, until it forms a smooth, pale paste and smells a little nutty, not raw. This step is super important for thickening the sauce and ensuring there's no floury taste. Don't rush it like I did that one time, or you'll get lumps!
03 - Gradually pour in the whole milk, a little at a time, continuously whisking to keep everything smooth. This is where the magic starts to happen! As the milk warms, the sauce will begin to thicken. Keep stirring until it's lovely and creamy, like a light gravy. Now, stir in the Dijon mustard, hot sauce, a pinch of nutmeg, and a good amount of salt and pepper. Give it a taste. You're building layers of flavor for your delicious Southern Mac and Cheese, so make sure it tastes good now!
04 - Reduce the heat to low, then start adding your shredded cheeses in batches. Stir until each batch is completely melted and incorporated before adding more. This prevents the sauce from breaking and ensures a silky-smooth texture. I always start with the sharp cheddar, then the Monterey Jack, and finally that optional smoked gouda. The aroma in your kitchen right now should be absolutely divine, honestly, it's my favorite part! Keep stirring gently until you have a rich, velvety cheese sauce.
05 - Once your cheese sauce is perfectly smooth and glorious, gently fold in your cooked elbow macaroni. Make sure every single piece of pasta is coated in that luscious, creamy sauce. Transfer the mixture into a buttered 9x13 inch baking dish for your Southern Mac and Cheese. This is where you can admire your handiwork! Sometimes I make a little bit of a mess getting it into the dish, but hey, that's part of the fun, right? Make sure it's spread evenly, ready for that golden-brown topping.
06 - Pop your Southern Mac and Cheese into a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the top is beautifully golden brown and the cheese sauce is bubbly around the edges. If you want an extra crispy top, you can sometimes sprinkle a little more cheese or even some breadcrumbs on top before baking, though I usually don't. The smell filling your kitchen will be incredible! Let it rest for a few minutes after taking it out of the oven before serving; it helps the sauce set a little. Enjoy your creation!

# Notes:

01 - Always grate your own cheese for the creamiest sauce, pre-shredded can make it gritty.
02 - Leftovers are best reheated in the oven with a splash of milk or cream to keep it creamy.
03 - Adding a tiny bit of smoked paprika to the roux gives it an amazing depth of flavor.
04 - Serve this with a tangy green salad to cut through the richness—it’s a perfect balance!

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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