Southern Baked Mac and Cheese (Printer-Friendly)
Macaroni baked in a five-cheese sauce with golden crispy topping. Rich, comforting, and crowd-pleasing.
# List of Ingredients:
→ Pasta
01 -
1 pound elbow macaroni
→ Sauce Base
02 -
5 tablespoons unsalted butter
03 -
3 cloves garlic, finely minced
04 -
1/4 cup all-purpose flour
05 -
1 cup reserved pasta cooking water
06 -
2 cups heavy cream
07 -
2 cups half-and-half
08 -
8 ounces cream cheese, cut into cubes and softened
→ Cheese Blend
09 -
2 cups medium cheddar cheese, freshly shredded (reserve 1 cup for topping)
10 -
2 cups Colby Jack cheese, freshly shredded (reserve 1 cup for topping)
11 -
2 cups mozzarella cheese, freshly shredded (reserve 1 cup for topping)
12 -
1 cup sharp cheddar cheese, freshly shredded
13 -
1 cup white cheddar cheese, freshly shredded
→ Seasonings
14 -
2 teaspoons kosher salt, or to taste
15 -
1 teaspoon onion powder
16 -
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard powder
17 -
1/2 teaspoon smoked paprika
18 -
1/2 teaspoon ground black pepper
→ Assembly
19 -
2 tablespoons unsalted butter, cubed
20 -
nonstick spray or extra butter for greasing dish
# Preparation Steps:
01 -
Shred all cheeses yourself for best melting. Reserve 1 cup each of medium cheddar, Colby Jack, and mozzarella for the topping. Preheat oven to 425°F and grease a 9 by 13 inch casserole dish.
02 -
Bring a large pot of salted water to a rolling boil. Cook elbow macaroni just shy of al dente, about 1 minute less than package instructions. Reserve 1 cup pasta water, drain pasta, and set aside.
03 -
In a large skillet, melt 5 tablespoons unsalted butter over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and cook, stirring, until light golden, about 2 minutes.
04 -
Gradually whisk in reserved pasta cooking water, heavy cream, and half-and-half. Lower the heat to medium and whisk constantly to form a smooth sauce.
05 -
Reduce heat to low. Gradually add medium cheddar, Colby Jack, mozzarella, sharp cheddar, and white cheddar to the sauce, adding a handful at a time and whisking thoroughly after each addition until smooth and creamy.
06 -
Whisk in softened cream cheese until fully melted. Add salt, onion powder, Dijon mustard or dry mustard, smoked paprika, and black pepper. Taste and adjust seasoning as needed.
07 -
Place drained pasta in greased casserole dish. Toss with 2 tablespoons cubed butter. Pour cheese sauce over the pasta and fold gently to combine evenly.
08 -
Sprinkle reserved medium cheddar, Colby Jack, and mozzarella cheeses evenly over the top. Bake uncovered at 425°F for 10 minutes until bubbling.
09 -
Switch the oven to broil and cook for 3 to 5 minutes until the top is deeply golden and crispy. Monitor closely to avoid burning.
10 -
Remove from oven and let stand for 5 to 10 minutes before slicing and serving. Garnish with a sprinkle of paprika or chopped parsley if desired.
# Additional Suggestions:
01 -
Always use freshly shredded cheese to guarantee a smooth, velvety sauce—pre-shredded cheese contains anti-caking agents that hinder melting.
02 -
Take your cream cheese out ahead of time so it blends seamlessly into your sauce.
03 -
Slightly undercooked pasta yields the ideal texture after baking; avoid mushiness by not overboiling.
04 -
Monitor carefully under the broiler, as the cheese topping can burn quickly.
05 -
Fully assemble and refrigerate up to 24 hours ahead, adding extra baking time if starting from cold.