Southern Baked Macaroni Cheese: A Homestyle Comfort (Print Version)

Southern Baked Macaroni Cheese is pure soul food comfort. Creamy, cheesy, and baked golden, this recipe brings warmth and nostalgia to every hearty bite.

# Recipe Info:

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

# Ingredients:

→ For the Pasta Base

01 - 1 lb elbow macaroni

→ For the Rich Cheese Sauce

02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 (12 oz) can evaporated milk
06 - 4 cups sharp cheddar cheese, freshly grated, divided
07 - 2 cups Monterey Jack cheese, freshly grated, divided
08 - 1 large egg

→ Flavor Boosters & Seasonings

09 - 1 1/2 tsp salt
10 - 1 tsp freshly ground black pepper
11 - 1 tsp smoked paprika
12 - 1 tsp dry mustard powder
13 - 1/4 tsp cayenne pepper (optional)

# Instructions:

01 - First up, get a big pot of water boiling, and don't forget to salt it generously – like, really generously, it seasons the pasta from the inside out. Cook your elbow macaroni according to package directions, but aim for al dente, maybe even slightly under. This is where I always forget to salt the water, honestly. You want it to have a little bite because it’s going to cook more in the oven. Drain it, but don't rinse! We want that little bit of starch to help the sauce cling later. Keep those noodles ready for the glorious cheese bath.
02 - Now for the magic! In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s all bubbly, whisk in the flour. You're going for a smooth paste here, and you want to cook it for about 1-2 minutes, stirring constantly. This cooks out the raw flour taste, which is crucial, believe me. I once rushed this part and the sauce had this weird, floury aftertaste – oops! It should smell a little nutty, a bit like popcorn, but don’t let it brown too much unless you want a darker, deeper flavor.
03 - Gradually, and I mean *gradually*, whisk in the whole milk and evaporated milk to your roux. Keep whisking to avoid lumps; this is where patience pays off! Bring it to a gentle simmer, letting it thicken for a few minutes. Then, remove it from the heat and stir in about two-thirds of your sharp cheddar and Monterey Jack cheeses. Stir until it’s all melted and gloriously smooth. This step always smells so heavenly, like pure comfort. Season with salt, pepper, smoked paprika, and dry mustard powder. Taste it! Adjust seasonings if you need to, trust your gut here.
04 - In a small bowl, lightly whisk your large egg. Now, here’s a super important step to avoid scrambled egg in your sauce: slowly drizzle a ladleful of the warm cheese sauce into the egg, whisking constantly. This warms up the egg gently. Then, pour that tempered egg mixture back into the main cheese sauce, whisking well to combine. This adds that custardy richness that makes Southern Baked Macaroni Cheese so special and helps bind everything when it bakes. Don't just dump the egg in, or you'll have a very sad situation on your hands.
05 - Gently fold the cooked elbow macaroni into your velvety cheese sauce until every noodle is coated in that cheesy goodness. Seriously, get in there and make sure every piece is loved. Pour half of this glorious mixture into a greased 9x13 inch baking dish. Sprinkle generously with half of the remaining cheeses. Then, add the rest of the macaroni and top with the last bit of cheese. I always make sure to get a good, even layer of cheese on top for that golden crust. Sometimes I get a little messy here, but it's all part of the fun, right?
06 - Pop your dish into a preheated oven at 375°F (190°C) and bake for about 25-30 minutes, or until it's bubbly around the edges and the top is a beautiful golden brown. If you like an extra crispy, browned top, you can stick it under the broiler for a minute or two at the very end, but watch it like a hawk – it can burn fast! The whole kitchen will smell amazing, honestly, like pure happiness. Let it rest for 10-15 minutes before serving; this helps the sauce set up a bit and prevents it from being too runny. Pure bliss!

# Notes:

01 - Always grate your own cheese for the creamiest sauce, pre-shredded has weird anti-caking stuff.
02 - When reheating, use a low oven instead of the microwave to prevent the sauce from separating.
03 - Adding a tiny pinch of dry mustard powder (not actual mustard!) really makes the cheese flavor pop, I swear by it.
04 - Letting it rest for 10-15 minutes after baking is crucial for a perfectly set, not-too-runny dish.

# 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
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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