If there is one dish that defines "Comfort Food," it is Macaroni and Cheese. But I am not talking about the blue box with the powdered orange cheese. No. I am talking about the real deal. Southern Baked Mac and Cheese.
This recipe features tender elbow macaroni smothered in a rich, velvety cheese sauce, layered with even more cheese, and baked until bubbly and golden brown.
It is the star of every Thanksgiving table, Sunday dinner, or potluck. And today, I am sharing the secret to keeping it creamy (never dry!) on the inside while getting that perfect crispy crust on top.
Why This Recipe Is Different
Many baked mac and cheese recipes have a fatal flaw: the oven dries them out. You pull it out, and it’s a solid brick of pasta. My secret? Custard style. We add eggs and a lot of milk/cream to the sauce. This ensures that even after 30 minutes in the oven, every bite remains gooey and luxurious.
Ingredients Checklist
1 lb (450g) Elbow Macaroni: You can use shells or cavatappi, but elbows are classic.
1/2 cup Unsalted Butter: Plus a little extra for greasing the dish.
1/2 cup All-purpose Flour: To make the roux (the thickener).
4 cups Whole Milk: Do not use skim milk! We need the fat for creaminess.
1 cup Heavy Cream: For that extra richness.
1 tbsp Creole Seasoning (or Paprika + Garlic Powder): This gives it that "Southern" kick.
Salt and Black Pepper: To taste.
2 Large Eggs: Beaten. This creates the custard texture.
THE CHEESE (The most important part):
3 cups Sharp Cheddar: For flavor.
1 cup Mozzarella: For the "cheese pull" (stretchiness).
1 cup Colby Jack: For melting.
Pro Tip: Buy blocks and grate them yourself. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
Step-by-Step Instructions
1. Cook the Pasta
Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with butter. Boil the pasta in salted water. Crucial Step: Cook the pasta for 2 minutes less than the package instructions. It should be "al dente" (slightly firm). It will finish cooking in the sauce in the oven. If you overcook it now, it will turn to mush later. Drain and toss with a little butter to prevent sticking.
2. Make the Roux
In a large saucepan or pot, melt the 1/2 cup butter over medium heat. Whisk in the flour. Cook for about 1 minute, whisking constantly. It should look like a paste. This removes the raw flour taste.
3. Create the Base
Slowly pour in the milk and heavy cream while whisking vigorously to avoid lumps. Keep stirring until the mixture thickens slightly (about 3-5 minutes). It should coat the back of a spoon. Stir in the Creole seasoning, salt, and pepper. Temper the Eggs: In a small bowl with the beaten eggs, add a small splash of the hot milk mixture and whisk fast. This warms the eggs up so they don't scramble when you add them to the pot. Now, pour the egg mixture into the pot and whisk.
4. The Cheese Melt
Remove the pot from the heat. (Very important!). Add about half of your grated cheese into the sauce. Stir until melted and smooth.
5. Assemble
Add the cooked pasta to the pot and stir until every noodle is coated in the cheese sauce. Pour half of the mac and cheese mixture into your baking dish. Sprinkle a layer of the remaining shredded cheese. Pour the rest of the pasta on top. Top with the final layer of cheese. (You can never have enough!).
6. Bake
Bake for 25 to 30 minutes. You want the cheese to be bubbling and the top to be lightly browned. If you like a crispy top, broil it for the last 1-2 minutes, but watch it closely so it doesn't burn!
7. Rest
Let the dish rest for 10-15 minutes before serving. This allows the sauce to set slightly so it doesn't run all over the plate when you scoop it.
Common Mistakes to Avoid
Overcooking the pasta: Remember, it cooks twice (boiling + baking). Undercook it in the water!
Using pre-shredded cheese: Seriously, grab a grater. The texture difference is massive.
Baking too long: If you leave it in too long, the pasta absorbs all the sauce and it becomes dry.
Variations
Bacon Mac: Fry some bacon, crumble it, and mix it into the pasta before baking.
Spicy Mac: Add chopped jalapeños or a dash of cayenne pepper to the cheese sauce.
Breadcrumb Topping: If you like crunch, mix Panko breadcrumbs with melted butter and sprinkle on top before baking.
Final Thoughts
This is not health food. This is soul food. It is warm, comforting, and guaranteed to put a smile on everyone's face. Serve it with some fried chicken or just eat a big bowl of it on its own.
Enjoy every cheesy bite!
