Oh, let me tell you about the mouthwatering Southern Baked Macaroni and Cheese! Picture a creamy and cheesy blend of elbow macaroni, generously coated in a rich and flavorful cheese sauce. The dish is then baked to perfection, creating a golden and crispy top layer that adds a delightful crunch to each bite.

The gooey and comforting cheese melts in your mouth, making every spoonful a heavenly experience. It’s a classic comfort food that never fails to satisfy cravings and warm hearts. Trust me, once you try Southern Baked Macaroni and Cheese, you’ll be hooked for life!

Ingredients Needed for This Recipe

1 pound elbow macaroni
Water, for boiling pasta
Salt, to taste (for pasta water and sauce)

2 tablespoons unsalted butter (plus extra for greasing the baking dish)
2 tablespoons all-purpose flour
2 cups whole milk

1/2 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon mustard powder

3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1 large egg, beaten (optional for added richness)

Instructions for Making Southern Baked Macaroni and Cheese

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter to prevent sticking.
Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until just al dente. Drain well and set aside.

Make the Cheese Sauce:

In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly but not browned.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes.

Reduce the heat to low and stir in the black pepper, garlic powder, onion powder, paprika, and mustard powder.
Gradually add 2 cups of the shredded cheddar cheese, the mozzarella, and half of the Parmesan cheese, stirring until completely melted and smooth.
Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring each noodle is coated. If using, mix in the beaten egg to the macaroni and cheese sauce mixture for added richness.

Assemble the Dish: Transfer half of the macaroni and cheese mixture to the prepared baking dish. Sprinkle with half of the remaining cheddar cheese. Add the remaining macaroni and cheese mixture, and top with the rest of the cheddar and Parmesan cheese. Sprinkle with a little paprika for color, if desired.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Cool and Serve: Allow the macaroni and cheese to cool for a few minutes before serving. This resting period helps the layers set, making it easier to serve.

Tips for Perfecting the Recipe

Choose the Right Cheese: The key to a rich and flavorful mac and cheese is the selection of cheese. Sharp cheddar provides a deep flavor, while mozzarella offers a lovely stretchiness. Parmesan adds a salty, nutty edge. Feel free to experiment with different cheeses, but ensure they melt well.

Cook Pasta to Al Dente: The pasta should have a slight bite to it when boiled. It continues to cook in the oven, and overcooked pasta can become mushy.

Roux is Crucial: The roux, made from butter and flour, thickens the sauce. Cook it until it’s bubbly but not brown, ensuring your sauce has a smooth base.

Season Well: Don’t skimp on the seasonings. The garlic powder, onion powder, mustard powder, and paprika add depth to the dish. Taste and adjust according to your preferences.

Layering the Cheese: Layering some of the cheese directly on the pasta before pouring the rest of the cheese sauce ensures every bite is loaded with cheesy goodness.

Baking Time: Keep an eye on your mac and cheese as it bakes. The goal is a bubbly interior with a golden-brown crust. Overbaking can lead to a dry dish.

Serving Suggestions

Southern Baked Macaroni and Cheese can stand as a hearty main dish or a delightful side. Here are a few ideas to complement its rich flavors:

With Greens: Serve alongside a crisp green salad or steamed vegetables to add a refreshing contrast.

As a Side: Pair with barbecue ribs, fried chicken, or a roast to make a complete Southern feast.

Toppings: Offer toppings like crispy bacon bits, chopped green onions, or extra grated cheese for guests to customize their plate.

Bread: A side of garlic bread or cornbread makes for a perfect vehicle to scoop up any cheesy goodness.

Storage Tips

Proper storage is key to enjoying leftovers:

Cool Before Storing: Let the mac and cheese cool to room temperature to prevent condensation inside the container, which can make the pasta soggy.

Airtight Containers: Use airtight containers to store leftovers in the refrigerator. This helps maintain its freshness and prevents it from absorbing other flavors.

Refrigerate Promptly: Store leftovers in the fridge within two hours of cooking to prevent bacterial growth.

Freezing: For longer storage, freeze portions in airtight containers. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in the oven or microwave until heated through. If the mac and cheese seems dry, stir in a little milk to bring back its creaminess.

Frequently Asked Questions

Can I make this dish ahead of time? Yes, you can assemble the dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.

Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can affect the smoothness of your sauce. For the best results, grate your cheese from a block.

How can I make a gluten-free version? Substitute the all-purpose flour with an equal amount of gluten-free flour blend for the roux, and use gluten-free pasta.

Can I add other ingredients? Absolutely! Feel free to stir in cooked bacon, broccoli, or even lobster for a gourmet twist.

Why did my sauce turn out grainy? Graininess can occur if the cheese is added to a sauce that’s too hot or if it’s not stirred until completely melted. Ensure your sauce is on low heat when adding the cheese and stir patiently.

Southern Baked Macaroni and Cheese

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Southern Baked Macaroni and Cheese embodies the essence of comfort food with its indulgent, creamy interior and a perfectly crispy, golden crust. A cornerstone of Southern cooking, this dish delights the palate with its deep, cheesy flavors and wonderfully satisfying texture.

Ingredients

1 pound elbow macaroni
Water for boiling pasta
Salt to taste (for pasta water and sauce)

2 tablespoons unsalted butter plus extra for greasing the baking dish
2 tablespoons all-purpose flour
2 cups whole milk

1/2 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon mustard powder

3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1 large egg beaten (optional for added richness)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter to prevent sticking.
Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until just al dente. Drain well and set aside.

Make the Cheese Sauce:
In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly but not browned.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes.

Reduce the heat to low and stir in the black pepper, garlic powder, onion powder, paprika, and mustard powder.
Gradually add 2 cups of the shredded cheddar cheese, the mozzarella, and half of the Parmesan cheese, stirring until completely melted and smooth.
Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring each noodle is coated. If using, mix in the beaten egg to the macaroni and cheese sauce mixture for added richness.

Assemble the Dish: Transfer half of the macaroni and cheese mixture to the prepared baking dish. Sprinkle with half of the remaining cheddar cheese. Add the remaining macaroni and cheese mixture, and top with the rest of the cheddar and Parmesan cheese. Sprinkle with a little paprika for color, if desired.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Cool and Serve: Allow the macaroni and cheese to cool for a few minutes before serving. This resting period helps the layers set, making it easier to serve.