Southern Baked Macaroni and Cheese

This extra saucy Southern Baked Macaroni and Cheese is that special kind of comfort food that brings a little celebration to the table. With layers of creamy cheese and a golden crispy top, you get everything you want in a baked mac and cheese but with an elevated, almost luxurious touch.

The first time I made this for a potluck, it disappeared in minutes. Everyone asked for the recipe, and now it is always the most requested side dish at family dinners.

Ingredients

• Pasta noodles: Choose elbow or rotini for the best texture and sauce hugging
• Butter: Ensures the sauce is rich and gives a beautiful crispy top. Use real butter for the most flavor
• Fresh garlic: Adds real savory depth. Pick garlic that feels heavy and has no green shoots
• All purpose flour: Gives the sauce body and creaminess. Look for flour that feels powdery and fresh
• Reserved pasta water: Helps bind the sauce and adds a little silkiness. Use water from boiling the noodles
• Heavy cream: Brings softness and richness. Choose cream with a good shelf life for flavor
• Half and half: Balances the sauce so it is not too heavy. Make sure it is cold and fresh
• Medium cheddar: Melts smoothly and brings a classic cheesy bite. Buy a block and shred yourself for best melt
• Colby Jack: Adds creaminess and a mild tang. Pick a block that feels springy to the touch
• Mozzarella: Gives that cheesy pull and subtle flavor. Always choose whole milk mozzarella for melting quality
• Sharp cheddar: Delivers boldness and a little bite. The sharper the better for adults
• White cheddar: Rounds out the flavor with creaminess and a nutty finish. Look for firm texture
• Whipped cream cheese: Lends silkiness and body without heaviness. Choose one with no added flavors
• Onion powder: Subtle savory base note
• Paprika: Adds color and just a hint of flavor. Use fresh paprika for brightness
• Mustard powder: Enhances the cheese flavor deeply
• Salt and black pepper: Season to taste use freshly ground pepper if possible

Step-by-Step Instructions

Shred the Cheese:

Shred all cheese before beginning. Set aside one cup each of medium cheddar Colby Jack and mozzarella for the topping. Fresh shredding ensures even melting and better texture

Prep the Aromatics and Butter:

Mince the garlic and cut butter into tabs. This lets flavors release quickly and makes it easier to handle the butter in later steps

Cook the Pasta:

Boil pasta in salted water until just less than al dente. Reserve half a cup of pasta water before draining. Pour hot pasta into a nine by thirteen inch casserole and toss with two tablespoons of butter for best flavor absorption

Make the Cheese Sauce:

Melt five tablespoons butter in a large skillet over medium high heat. Add the minced garlic and cook for about one minute until very fragrant. Sprinkle flour in and whisk to form a paste. Let this cook until golden to develop a nutty flavor. Slowly add in reserved pasta water, heavy cream, and half and half while whisking constantly. This creates a thick, rich base over about four minutes

Add the Cheeses and Seasonings:

Lower heat. Whisk in the freshly shredded cheeses a handful at a time until fully melted and smooth. Add whipped cream cheese onion powder paprika and mustard powder. Mix until silky and even

Combine and Bake:

Pour the cheese sauce over the buttered noodles in your casserole. Stir to coat every noodle. Sprinkle on the reserved shredded cheeses, spreading evenly for a perfect crispy top. Bake for ten minutes at four hundred twenty five degrees. Then switch to broil for five minutes to brown the crust

Rest and Serve:

Let macaroni rest for three to five minutes after removing from oven to firm up the sauce. Serve hot and enjoy every comforting bite

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Cheese lovers in my family always fight for the crispy edge pieces with the most topping. My personal favorite is the addition of sharp cheddar because it balances all the creamy elements perfectly and reminds me of the kind grandma always used to use in her mac and cheese.

Storage Tips

Mac and cheese stores well in an airtight container in the fridge for up to four days

To reheat leftovers bake at three hundred fifty degrees covered with foil until hot and creamy or microwave individual servings with a splash of milk to keep it smooth

Ingredient Substitutions

For lactose free diners substitute lactose free milk and cheese or try a plant based heavy cream and cheese alternative

If you cannot find Colby Jack use Monterey Jack or even more cheddar for a similar creamy result

Serving Suggestions

Serve this macaroni and cheese as a hearty side with fried chicken barbecue ribs or a fresh green salad

For big gatherings pair it next to collard greens and skillet cornbread to round out a southern style meal

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Cultural Context

Baked macaroni and cheese is a beloved staple at many southern American celebrations from Sunday dinners to Thanksgiving feasts

It began as a dish of comfort across generations and regions with each family putting its own unique twist on the cheese blend and crust

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni and rotini work wonderfully, as their shape catches the creamy sauce. Other short pasta like cavatappi also fit well.

→ How do I achieve a crispy cheese topping?

After baking, broil the dish for about 5 minutes. Monitor closely so the cheese becomes golden and crisp but doesn’t burn.

→ Can I prepare this dish ahead of time?

Yes, assemble up to the baking step, cover, and refrigerate. Bake just before serving and broil for the crispy top.

→ Why use a mix of cheeses?

The blend of cheddar, mozzarella, Colby Jack, and cream cheese creates a rich, smooth, and flavorful sauce with excellent meltability.

→ How do I store leftovers?

Store cooled portions in airtight containers in the fridge for up to four days. Gently reheat in the oven or microwave.

→ Is it possible to freeze this dish?

Yes, freeze before baking for best texture. Thaw overnight and bake as instructed before serving for optimum results.