Southern Oven-Baked Mac Cheese (Printable View)

Classic Southern baked macaroni with creamy cheddar and a crunchy golden topping.

# What You'll Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Topping

15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 1 minute less than package instructions. Drain and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
04 - Slowly whisk milk and cream into the roux, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4 to 5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce. Mix until all pasta is evenly coated.
08 - Pour the macaroni mixture into the prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for added texture and crunch.
10 - Bake for 30 to 35 minutes, or until the mixture is bubbly and the top is golden brown.
11 - Allow the baked macaroni and cheese to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The creamy sauce stays silky instead of getting gluey because you're not overcomplicating it with weird ingredients.
  • That golden crust on top is crispy and rich, not just burnt cheese scraped from the sides.
  • It feeds a crowd without making you feel like you're cooking all day, and people always ask for seconds.
02 -
  • Don't cook your pasta all the way done because the oven will finish the job, and al dente is the only way this stays nice and toothy.
  • If your cheese sauce looks broken or separated, you cooked it too hot or added cheese too fast, so next time go low and slow like you're not in a rush.
03 -
  • Use freshly shredded cheese from blocks, not the pre-shredded kind in bags, because those additives stop the sauce from getting silky and smooth.
  • If you want to add mix-ins like bacon or hot sauce, do it after you add the pasta so you don't lose anything in the cooking.
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