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Delicious Southern Baked Mac and Cheese, creamy and perfectly seasoned dish

Southern Baked Mac and Cheese

A creamy and perfectly seasoned Southern classic, this baked mac and cheese is a comforting dish that pleases crowds and pairs well with various main courses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 pound elbow macaroni Cook according to package directions.
  • 4 cups shredded sharp cheddar cheese 3 cups for mixing into cheese sauce, 1 cup for topping.
  • 1 cup shredded mozzarella cheese 1 cup for mixing into cheese sauce.
  • 2 cups whole milk
  • 2 cups heavy cream
  • 4 tablespoons butter For making the cheese sauce.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • optional breadcrumbs for topping Add for extra crunch.

Method
 

Preparation
  1. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Make the Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 2 minutes.
  3. Gradually add the milk and cream, continuing to whisk until smooth and thickened (about 5-7 minutes).
  4. Stir in the garlic powder, onion powder, salt, and pepper.
Cheesy Goodness
  1. Remove the saucepan from heat and mix in 3 cups of shredded cheddar and 1 cup of mozzarella until melted.
Combine and Bake
  1. Mix the cooked macaroni into the cheese sauce until well coated.
  2. Pour the macaroni and cheese into a greased baking dish.
  3. Top with remaining cheese and breadcrumbs (if using).
  4. Bake at 350°F for 20-25 minutes until the top is golden brown and bubbly.

Notes

Feel free to substitute cheese varieties, add veggies like broccoli or spinach, or mix in cooked bacon or ham for added flavor. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.