Southern Oven-Baked Mac Cheese (Print Version)

Creamy cheddar and Colby Jack baked with pasta for a golden, comforting Southern dish.

# What You'll 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 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 boil. Cook elbow 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 milk and heavy cream into the roux, 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 sauce. Mix thoroughly.
06 - Reduce heat to low. Stir in shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce and mix until evenly coated.
08 - Pour macaroni and cheese mixture into prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for additional texture and crunch.
10 - Bake for 30-35 minutes until the mixture is bubbly and the top is golden brown.
11 - Allow the dish to cool for 10 minutes before serving to set the structure.

# Expert Advice:

01 -
  • The three-cheese blend creates layers of flavor that a single cheese could never achieve, and trust me, once you taste the difference, there's no going back.
  • It comes together faster than you'd think, yet tastes like you've been stirring that pot for hours.
  • Leftover mac and cheese is almost better than the fresh batch, and reheats beautifully whether you're using the oven or even the microwave.
02 -
  • Don't stir the cheese sauce over high heat or let it boil, because heat breaks down the cheese and turns your creamy sauce into something grainy and separated.
  • Undercooking the pasta isn't just a tip, it's essential because the final baking time will soften it further, and you want tender noodles, not mush.
03 -
  • Always use whole milk and heavy cream instead of evaporated milk because the real dairy creates that silky texture that makes people ask for your recipe.
  • Grate your own cheese from blocks if possible because pre-shredded cheese contains anti-caking agents that prevent that perfectly smooth, glossy sauce.
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