Southern Baked Mac and Cheese Recipe

Introduction

Southern Baked Mac and Cheese is a comforting classic that combines creamy cheese sauce with a crispy breadcrumb topping. Perfect for family dinners or holiday gatherings, it’s a dish that everyone will love.

Ingredients

• 8 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup panko breadcrumbs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, stirring constantly.
3. Step 3: Gradually whisk in the whole milk, making sure to avoid lumps. Continue to cook and stir until the mixture thickens and begins to bubble.
4. Step 4: Remove the sauce from heat and stir in the shredded cheddar and Monterey Jack cheeses until fully melted and smooth. Add garlic powder, salt, and black pepper, stirring to combine.
5. Step 5: Mix the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a greased baking dish.
6. Step 6: Sprinkle the panko breadcrumbs evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
7. Step 7: Let the baked mac and cheese cool for a few minutes before serving to allow it to set slightly.

Tips & Variations

• For extra creaminess, stir in a bit of cream cheese or sour cream into the cheese sauce.
• Use smoked cheddar for a richer, smoky flavor that enhances the dish.
• Add cooked bacon or diced jalapeños to the macaroni mixture for a savory twist.
• Substitute panko breadcrumbs with crushed crackers or nuts for a different crunchy topping.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the crunchy topping, or microwave on medium power until heated, though the topping may lose crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other short pasta like rigatoni, shells, or penne. Just adjust cooking time as needed.

How can I make this dish ahead of time?

You can assemble the mac and cheese up to step 5, cover it, and refrigerate overnight. Add breadcrumbs and bake just before serving for best texture.

Southern Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Southern Baked Mac and Cheese is a rich, creamy, and comforting dish featuring tender elbow macaroni enveloped in a luscious cheese sauce made from sharp cheddar and Monterey Jack cheeses. Finished with a golden, crunchy panko breadcrumb topping, it’s a classic, indulgent side dish perfect for any gathering or cozy family meal.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper

Topping

• 1 cup panko breadcrumbs

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
2. Make the roux: In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly, until it forms a smooth paste and is lightly golden.
3. Prepare the cheese sauce: Slowly whisk in the whole milk to the roux, continuing to whisk to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, and cook until it thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Add seasonings and cheese: Remove the sauce from heat and whisk in the shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Stir in the garlic powder, salt, and black pepper, adjusting seasoning to taste.
5. Combine pasta and cheese sauce: Add the cooked and drained macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
6. Prepare for baking: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the panko breadcrumbs over the top to create a crispy crust.
7. Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the cheese sauce is bubbling around the edges.
8. Serve: Remove from the oven and let sit for a few minutes before serving to allow the dish to set slightly.

Notes

• For extra flavor, you can add a pinch of smoked paprika or cayenne pepper to the cheese sauce.
• Use freshly shredded cheese for the best melting results and flavor.
• For a creamier dish, substitute some of the whole milk with heavy cream.
• Panko breadcrumbs can be tossed with a little melted butter before sprinkling for an even crispier topping.
• This dish reheats well in the oven at 325°F until warmed through.

Keywords: baked mac and cheese, southern mac and cheese, comfort food, cheesy pasta, panko breadcrumb topping