This Southern Baked Mac and Cheese is creamy, cheesy, and oh-so-comforting! It features sharp cheddar and a crunchy topping that makes every bite special.
What’s not to love? I know I always go back for seconds (or thirds)! My secret is to use a mix of cheeses for that extra flavor. Enjoy it hot, just be careful; it’s a cheesy hug in a dish! 🧀
Ingredients & Substitutions
Elbow Macaroni: The classic choice for mac and cheese! You can swap it for any pasta shape you like, such as shells or cavatappi, just ensure it’s sturdy enough to hold the cheese sauce.
Cheddar Cheese: Sharp cheddar is my favorite for flavor. If that’s not available, you can use mild cheddar or even a blend of cheeses like Monterey Jack and Gouda for different textures.
Whole Milk & Heavy Cream: This combination makes the sauce creamy and rich. You can substitute with half-and-half or even a plant-based milk and cream for a lighter version. Just keep in mind that the flavor will change a bit.
Butter: Unsalted butter is ideal to allow you to control the saltiness. If you’re in a pinch, you can use margarine or olive oil, though the flavor will differ slightly.
Eggs: To make the dish a bit lighter, you could omit the eggs. The cheese sauce will still be delicious, but it might be a little less firm once baked.
How Do You Create a Smooth Cheese Sauce?
The key to a smooth cheese sauce is making a proper roux. Here’s how to do it:
- Start by melting butter in a saucepan over medium heat.
- Whisk in the flour and cook it for about 2 minutes without browning it. This takes away the raw flour taste.
- Gradually add the milk and cream, whisking constantly. This prevents lumps and ensures a creamy texture.
- Cook while whisking until the sauce thickens (about 5-7 mins). Be patient; this is crucial for that smooth finish!
If you want to boost the flavor, add some seasoning like salt or mustard powder while whisking in the milk!
Southern Baked Mac And Cheese
Ingredients You’ll Need:
Pasta:
- 16 oz elbow macaroni
Cheese Sauce:
- 4 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup all-purpose flour
Seasonings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp mustard powder (optional)
- 1/4 tsp cayenne pepper (optional for a bit of heat)
Others:
- 2 large eggs, beaten
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake in the oven. So, you’ll need around 50 minutes total from start to finish, plus a little extra time for it to cool down!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, butter a large baking dish (about 9×13 inches) to prevent the mac and cheese from sticking.
2. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add your elbow macaroni and cook according to the package instructions until it’s just al dente. Once done, drain the macaroni and set it aside. You want it to have a little bite, as it will cook more in the oven.
3. Make the Cheese Sauce Base:
In a large saucepan over medium heat, melt the butter. Once it’s melted, whisk in the flour and keep whisking for about 2 minutes to form a roux. Make sure not to let it brown—just a light golden color will do!
4. Add the Dairy:
Slowly whisk in the milk and heavy cream to your roux. Continue whisking until the mixture thickens and becomes smooth, which should take around 5-7 minutes. This is what gives your mac and cheese that creamy texture!
5. Mix in the Cheese:
Remove the sauce from the heat and stir in the shredded cheddar cheese until it’s melted and creamy. This is where you start to smell the deliciousness!
6. Season the Sauce:
Now it’s time to add flavor! Stir in the salt, black pepper, paprika, mustard powder, and cayenne pepper, if you’re feeling adventurous. Taste and adjust seasonings if needed!
7. Add the Eggs:
Take a small amount of your hot cheese sauce and slowly whisk it into the beaten eggs. This helps prevent the eggs from scrambling. Now, stir the egg mixture back into the cheese sauce for richness and creaminess.
8. Combine with Macaroni:
Carefully fold the cooked macaroni into the cheese sauce, making sure each piece is well coated with that cheesy goodness!
9. Bake It Up:
Pour the mac and cheese mixture into your prepared baking dish and spread it evenly. Bake in your preheated oven for about 30-35 minutes, or until the top is golden brown and bubbly.
10. Cool & Serve:
Once baked, let the mac and cheese cool for about 10 minutes before serving. This resting time helps it set a bit, making it easier to scoop out. Feel free to enjoy this classic Southern dish piping hot!
Dig in and savor every cheesy, creamy bite of your homemade Southern Baked Mac and Cheese! It’s comfort food at its finest!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape like shells, cavatappi, or even penne. Just ensure it’s sturdy enough to hold the cheese sauce!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mac and cheese up to the baking stage, cover it tightly, and refrigerate it for a day or two. When ready to bake, allow it to come to room temperature before placing it in the oven. You may need to add a few extra minutes to the baking time.
What if I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with a mixture of half-and-half or whole milk. Keep in mind that this will be a bit less rich, but it will still create a delicious mac and cheese!
How Should I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it in the oven, adding a splash of milk to help bring back its creamy texture.
