Southern baked mac and cheese is a classic side dish for any occasion.A creamy cheese sauce and finished with a crispy cheese topping it’s as close as you can get to a perfect dish!
Indulge in comfort food heaven with the best recipe for southern baked mac and cheese. Melted cheese, tender macaroni, and a crispy but cheesy topping come together in this classic dish that leave no left overs.
In true Southern style, this mac and cheese recipe is rich and creamy. The secret is a combination of sharp cheddar cheese, creamy Colby-Jack, mozzarella and a touch of smoky paprika to give it an extra kick. Baked to golden perfection, the cheesy goodness oozes out with every bite.
Whether you’re looking for the perfect side dish for a Sunday dinner or the ultimate pot luck dish, this southern baked mac and cheese is a guaranteed winner.
How To Make Southern Baked Mac And Cheese
Ingredients needed
- Elbow macaroni
- Mozzarella
- Monterey Jack ( you can easily sub this one, options below)
- Sharp cheddar
- Evaporated milk
- Heavy cream
- Butter
- All-purpose flour
- Dijon mustard
- Seasoning (listed below)
Important rules to baked mac and cheese, don’t skip
- Always shred you own cheese. If you do not have a grater you can chop of the cheese into small cubes. But, never use pre-shredded cheese. If you do the dish will come out grainy because of the coating in pre-shredded cheese.
- If you only have one pot, you always make the cheese sauce first. There is a critical moment when pasta is done to get it to the cheese sauce when to begin soaking up that flavor. If you are worried about the cheese sauce becoming cold it won’t be a problem especially when the hot pasta noodles hit it.
- Medium to low heat when making the roux. When making cheese sauce keep the heat under control. If the sauce gets too hot it will curdle, not maybe, but it will curdle.
Making the southern baked mac and cheese recipe
- To start, grate the cheeses first then preheat the oven to 350F.
- In a pot or pan on medium heat add in the butter. The butter should slowly melt. Once melted add in the flour and begin to whisk. Cook the flour for about 1-2 minutes.
- Next, slowly add in the evaporated milk a little at a time while whisking. Do not rush and pour the entire can in the pan.
- Once you’ve mixed the evaporated milk in, add in the Dijon mustard, garlic, and paprika. Next, slowly add in the heavy cream the same way you did the evaporated milk.
- Now, using half of each cheese, slowly add them into the pot while mixing. Do it gradually, do not just toss all the cheese into the pot. Once the cheese has melted taste for salt and pepper. Salt and pepper are a personal preference but with my recipe about 1 teaspoon of salt and 3/4-1 teaspoon of black pepper is perfect for me.
- Remove the pot from the stove top and prepare the pasta noodles. Prepare according to the package instructions but add about 2 teaspoons of salt to the water.
- When the pasta is ready, drain the pasta but do not rinse it. Toss the macaroni directly into the cheese sauce. After mixing everything, transfer half to the baking dish.
- Now, top with some of the shredded cheese but save the majority to go across the top. After you add some cheese then put the remaining macaroni into the baking dish. Layer the remaining cheese across the top.
- Place in the oven uncovered for 25 minutes. Then turn on the broil and keep and eye on the dish. You want the top to brown and then remove it. Do not turn your back in this process because you can easily burn the top.
- Allow the baked mac and cheese to cool then serve and enjoy.
What to serve with baked mac and cheese
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Southern Baked Mac And Cheese
Southern baked mac and cheese is a classic side dish for any occasion.A creamy cheese sauce and finished with a crispy cheese topping it's as close as you can get to a perfect dish!
Equipment
- 9×13 baking dish
Ingredients
- 16 ounce elbow macaroni pasta, dry
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 12 ounce can of evaporated milk
- 1 tablespoon dijon mustard, skip if you do not have it (do not sub for regular mustard, it's too strong)
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 cup heavy cream
- 16 ounce block of mozzarella, grated
- 8 ounce block of sharp cheddar cheese, grated
- 8 ounce block of Monterey Jack, grated (sub with mild cheddar, Colby-jack, gouda, or Muenster )
- salt & pepper to taste
Instructions
- To start, grate the cheeses first then preheat the oven to 350℉.
- In a pot or pan on medium heat add in the butter. The butter should slowly melt. Once melted add in the flour and begin to whisk. Cook the flour for about 1-2 minutes.
- Next, slowly add in the evaporated milk a little at a time while whisking. Do not rush and pour the entire can in the pan.
- Once you've mixed the evaporated milk in, add in the Dijon mustard, garlic, and paprika. Next, slowly add in the heavy cream the same way you did the evaporated milk.
- Now, using half of each cheese, slowly add them into the pot while mixing. Do it gradually, do not just toss all the cheese into the pot. Once the cheese has melted taste for salt and pepper. Salt and pepper are a personal preference but with my recipe about 1 teaspoon of salt and 3/4-1 teaspoon of black pepper is perfect for me.
- Remove the pot from the stove top and prepare the pasta noodles. Prepare according to the package instructions but add about 2 teaspoons of salt to the water.
- When the pasta is ready, drain the pasta but do not rinse it. Toss the macaroni directly into the cheese sauce. After mixing everything, transfer half to the baking dish.
- Now, top with some of the shredded cheese but save the majority to go across the top. After you add some cheese then put the remaining macaroni into the baking dish. Layer the remaining cheese across the top.
- Place in the oven uncovered for 25 minutes. Then turn on the broil and keep and eye on the dish. You want the top to brown and then remove it. Do not turn your back in this process because you can easily burn the top.
- Allow the baked mac and cheese to cool then serve and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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