Homestyle Southern Baked Macaroni and Cheese (Print Version)

Southern Baked Macaroni and Cheese: Get our rich, creamy, and cheesy family recipe. Pure comfort food, perfect for any gathering.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 pound elbow macaroni
02 - 4 cups whole milk
03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour

→ Cheese Blend

05 - 4 cups sharp cheddar cheese, freshly grated and divided
06 - 2 cups Monterey Jack cheese, freshly grated
07 - 1 cup smoked gouda cheese, freshly grated

→ Flavor Enhancers

08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder

→ Finishing Touches

11 - 1 teaspoon salt (plus more for pasta water)
12 - 1/2 teaspoon freshly cracked black pepper

# Instructions:

01 - First things first, get a big pot of water boiling. Don't forget to salt it generously; this is where the pasta gets its initial flavor! Cook your elbow macaroni just until it's al dente, maybe a minute or two less than the package says. It's going to finish cooking in the oven, and we don't want mushy pasta. I always forget to salt the water the first time, then remember halfway through and have to add more. Drain it, but don't rinse it! That starch helps the sauce cling. You'll see, it makes a difference.
02 - In a large saucepan or Dutch oven, melt your butter over medium heat. Once it’s all bubbly and happy, sprinkle in the flour. Whisk, whisk, whisk! Keep stirring for about 2-3 minutes until it forms a pale, golden paste and smells a little nutty. This is your roux, the magical thickening agent. My first few times, I walked away for a second and it got too dark, giving the whole dish a weird, burnt undertone. Stay with it, it's worth the attention!
03 - Now for the fun part! Slowly, and I mean slowly, pour in the whole milk, whisking constantly. This is key to avoiding lumps. Keep whisking until the sauce starts to thicken and smooth out, about 5-7 minutes. It should coat the back of a spoon. It's so satisfying watching it transform into this silky, glossy base. Don't rush this, hon; patience here means a perfectly creamy Southern Baked Macaroni and Cheese. The aroma starts to build, signaling good things are coming!
04 - Take the pan off the heat before adding your grated sharp cheddar, Monterey Jack, and smoked gouda. Stir until all the cheese is completely melted and the sauce is smooth and luxurious. Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Taste it! Adjust seasonings if you need to. This is where the sauce really comes alive. I always sneak a little spoonful here – it’s just too good to resist!
05 - Pour your cooked macaroni into the cheese sauce. Stir gently until every single noodle is coated in that luscious, cheesy goodness. Transfer the mixture to a 9x13 inch baking dish. I usually have a little bit of sauce clinging to the sides of the pot, which I just scrape right in. It’s all part of the kitchen chaos, right? Spread it evenly, making sure no noodle feels left out.
06 - Sprinkle a generous layer of extra sharp cheddar over the top. This is what gives us that irresistible golden, crispy crust. Pop it into a preheated oven at 350°F (175°C) for about 25-30 minutes, or until it's bubbly around the edges and gloriously golden brown on top. The smell is going to be incredible, seriously. Let it rest for 10-15 minutes before serving. This helps the sauce set a little, making for cleaner scoops. Trust me, waiting is the hardest part!

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded can make it gritty.
02 - Leftovers store well in the fridge for 3-4 days; reheat in the oven for best texture, avoid microwaving unless absolutely necessary.
03 - A splash of hot sauce or a pinch of nutmeg in the cheese sauce can really brighten the flavors, I've found it makes a huge difference.
04 - Serve with a crisp green salad or collard greens to balance the richness, and maybe some sweet cornbread on the side.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 55g
Protein: 25g

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