Southern Baked Macaroni and Cheese (Print Format)
Classic Southern-style baked macaroni and cheese with creamy sauce and crispy golden topping.
# Ingredients:
01 -
1 lb. Pasta Noodles (elbow or rotini)
02 -
7 tbsp. Room Temperature Butter, divided
03 -
4 Garlic Cloves, minced
04 -
3 tbsp. All Purpose Flour
05 -
½ cup Reserved Pasta Water
06 -
½ cup Heavy Cream
07 -
3.5 cups Half and Half
08 -
12 oz. Shredded Medium Cheddar
09 -
8 oz. Shredded Colby Jack
10 -
8 oz. Shredded Mozzarella
11 -
4 oz. Shredded Sharp Cheddar
12 -
4 oz. Shredded White Cheddar
13 -
¼ cup Whipped Cream Cheese
14 -
½ tsp. Onion Powder
15 -
½ tsp. Paprika
16 -
½ tsp. Mustard Powder
17 -
Salt, to taste
18 -
Black Pepper, to taste
# Steps:
01 -
Shred all cheeses, setting aside 1 cup each of medium cheddar, Colby Jack, and mozzarella for the crust topping. Mince garlic and divide butter into 7 tablespoons.
02 -
Boil pasta until slightly less than al dente. Reserve ½ cup of pasta water before straining. Transfer pasta to a 9x13 casserole dish and toss with 2 tablespoons of butter.
03 -
In a large skillet, melt 5 tablespoons of butter over medium-high heat. Sauté minced garlic for 1 minute. Whisk in the flour and cook until golden. Gradually add the reserved pasta water, heavy cream, and half and half, whisking constantly until thickened (about 4 minutes). Reduce heat to low and whisk in remaining shredded cheeses one handful at a time until melted. Add cream cheese, onion powder, paprika, and mustard powder. Mix until smooth.
04 -
Pour the cheese sauce over the buttered pasta and mix well. Sprinkle the reserved shredded cheeses over the top. Bake at 425°F for 10 minutes.
05 -
Turn the oven to broil and cook until the cheese topping becomes crispy, approximately 5 minutes. Let cool for 3-5 minutes before serving.
# Tips:
01 -
Ensure all cheeses are freshly shredded for the best melting consistency.