Description
This Best Southern Baked Macaroni and Cheese is a creamy, cheesy masterpiece with a crispy golden topping. Packed with a blend of sharp cheddar, nutty Gruyère, and creamy Colby Jack, it’s rich, comforting, and perfect for family dinners or holiday gatherings.
Ingredients
Scale
- 16 ounces elbow macaroni
- 8 tablespoons (1 stick) unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 2 teaspoons mustard powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 4 cups sharp cheddar cheese, freshly grated (about 16 ounces)
- 2 cups Gruyère cheese, freshly grated (about 8 ounces)
- 1 cup Colby Jack cheese, freshly grated (about 4 ounces)
- ½ cup Parmesan cheese, freshly grated
- ½ cup panko breadcrumbs
- 1 tablespoon fresh thyme leaves (optional)
- 2 large eggs, beaten
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish. Bring a large pot of generously salted water to a rolling boil. Grate all cheeses and set aside.
- Cook the Pasta: Add the elbow macaroni to the boiling water and cook until just under al dente, about 5-6 minutes. Drain thoroughly but do not rinse.
- Make the Roux: In a large pot, melt 6 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth, blonde roux.
- Create the Béchamel: Gradually add the warmed milk to the roux, whisking constantly to prevent lumps. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- Season the Sauce: Add the mustard powder, cayenne pepper (if using), onion powder, garlic powder, salt, and black pepper. Whisk to combine thoroughly.
- Add the Cheese: Remove the pot from heat and add 3 cups of cheddar, all of the Gruyère, and all of the Colby Jack cheeses. Stir until completely melted and smooth.
- Combine with Pasta: Add the cooked macaroni to the cheese sauce, folding gently until every piece is coated. If needed, add 2-3 tablespoons of warm milk to loosen the mixture slightly.
- Add the Eggs: Allow the mixture to cool slightly (about 5 minutes), then slowly add the beaten eggs while stirring constantly.
- Transfer to Baking Dish: Pour half the macaroni mixture into the prepared baking dish. Sprinkle with half of the remaining cheddar cheese. Add the remaining macaroni mixture and top with the rest of the cheddar cheese.
- Create the Crispy Topping: Melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs, Parmesan cheese, and fresh thyme (if using). Sprinkle evenly over the top.
- Bake to Perfection: Bake for 30-35 minutes, or until golden brown and bubbling. For extra crispiness, broil for the final 2-3 minutes, watching carefully.
- Rest Before Serving: Let the mac and cheese rest for 10-15 minutes before serving.
Notes
For an extra creamy texture, use a combination of whole milk and heavy cream. Always grate cheese fresh to avoid anti-caking agents that prevent proper melting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
Keywords: southern baked mac and cheese, best mac and cheese, cheesy casserole, comfort food