Southern Oven-Baked Mac Cheese (Printable)

Creamy baked macaroni with cheddar and mozzarella topped with a golden crust, ideal for comforting family meals.

# What You 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 It:

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. Add macaroni and cook until just al dente, approximately 1 minute less than package directions. Drain thoroughly and reserve.
03 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden, stirring constantly.
04 - Gradually whisk in milk and cream, stirring continuously to prevent lumps. Continue cooking for 4-5 minutes until sauce achieves slight thickness.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Blend thoroughly until flavors distribute evenly.
06 - Reduce heat to low. Add shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Fold drained macaroni into cheese sauce, ensuring all pasta is evenly coated with sauce.
08 - Pour entire mixture into prepared baking dish. Spread evenly and top with reserved 1 cup cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over cheese layer for additional texture.
10 - Bake for 30-35 minutes until mixture is bubbly and top is golden brown.
11 - Remove from oven and allow to cool for 10 minutes before portioning.

# Expert Suggestions:

01 -
  • The three-cheese blend creates a depth that tastes way more complicated than it actually is.
  • That golden crust on top hits different than stovetop versions, with a crispy exterior giving way to creamy insides.
  • It's foolproof enough for weeknight dinners but impressive enough to bring to gatherings where people ask for the recipe.
02 -
  • If your cheese sauce looks grainy when you add the cheese, the heat was too high, so lower it and stir slowly because sometimes it comes back together.
  • Don't use pre-shredded cheese from a bag if you can help it, because the anti-caking powder keeps it from melting as smoothly as block cheese that you shred yourself.
03 -
  • Make this a few hours ahead and refrigerate it before baking, which actually makes the cheese flavor deepen and somehow tastes even better the next day.
  • If your house tends to be cold, cover the baking dish with foil for the first fifteen minutes so the edges don't brown before the center gets creamy.
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