Southern Oven-Baked Mac Cheese (Print Version)

Creamy baked macaroni with cheddar and a crunchy golden crust, perfect for comfort food lovers.

# What You Need:

→ Pasta

01 - 1 lb 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:

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 elbow 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 in milk and heavy cream while stirring constantly to prevent lumps. Continue cooking until slightly thickened, approximately 4 to 5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly to distribute seasonings evenly.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup of sharp cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce and mix until thoroughly coated.
08 - Pour macaroni and cheese mixture into the prepared baking dish. Top with reserved 1 cup sharp cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the top for enhanced crunch.
10 - Bake for 30 to 35 minutes, or until the mixture is bubbly and the top is golden brown.
11 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The three-cheese blend creates a sauce so silky it coats every noodle without breaking, and nobody can quite figure out your secret.
  • It goes from stovetop to table in an hour, making it perfect for weeknight dinners or throwing together for unexpected guests.
  • Leftovers taste just as good reheated, which means you're essentially getting two great meals from one effort.
02 -
  • Do not skip cooking the pasta one minute short of al dente—I learned this by making mushy mac and cheese once and never again.
  • When melting the cheese, keeping the heat on low and adding it gradually prevents the sauce from becoming grainy or broken, which happens when high heat causes the cheese to separate.
03 -
  • Shredding your own cheese from blocks instead of using pre-shredded prevents that grainy texture because there are no anti-caking agents involved.
  • Let your dish rest for ten minutes after baking—it makes serving cleaner and lets the sauce set just enough to hold its shape on the plate.
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