Southern Soul Baked Mac and Cheese (Printable format)

Creamy Southern-style baked macaroni with sharp cheddar, a crunchy topping, and warming spices.

# What You 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 Steps:

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

# Expert Hints:

01 -
  • The cheese sauce comes together without any lumpy disasters if you whisk slowly and trust the process.
  • You can have this on the table in just over an hour, which means you can pull off comfort food on a regular weeknight.
  • It tastes even better the next day, so your leftovers are basically a gift to yourself.
02 -
  • Don't skip the resting time after baking—those ten minutes let the sauce firm up enough to scoop out cleanly instead of running all over the plate.
  • If your sauce looks grainy when you add the cheese, you went too high on the heat and scrambled the milk; low and slow is the only way.
03 -
  • Shred your cheese fresh from the block instead of using pre-shredded if you can—it melts smoother and tastes cleaner without the anti-caking powder.
  • Keep that reserved cup of cheddar for the top because it creates a golden crust that makes everything look and taste finished.
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