Southern Oven-Baked Mac Cheese (Print)

Creamy cheddar macaroni baked to golden perfection with a crunchy, buttery crust in classic southern style.

# Components:

→ 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

# Directions:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 1 minute less than package directions. Drain 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 in milk and cream, 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. Mix thoroughly to distribute seasonings evenly.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup sharp cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce. Mix until all pasta is evenly coated.
08 - Pour the mixture into the prepared baking dish. Top with reserved sharp cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter. Sprinkle mixture over the top for enhanced textural contrast.
10 - Bake for 30-35 minutes, or until the mixture is bubbly and the top achieves a golden brown color.
11 - Allow the dish to cool for 10 minutes before serving to ensure proper setting and easier portioning.

# Expert Advice:

01 -
  • The three-cheese blend creates a depth that single-cheese versions can't touch—sharp cheddar gives bite, Colby Jack adds sweetness, and mozzarella keeps it silky.
  • It's flexible enough to feed eight people or hide in a lunch container for tomorrow, and it tastes somehow better the second day.
  • You can have it on the table in under an hour, making it perfect for those moments when you need something substantial without the stress.
02 -
  • Undersalted pasta water is the enemy—it's your only chance to season the noodles themselves, so taste it before the pasta goes in and it should taste like the ocean.
  • The moment you see cheese starting to separate or look grainy is the moment you've overheated it, so low heat during the cheese addition isn't a suggestion, it's law.
03 -
  • Make this in individual baking dishes or cast iron skillets if you're serving a crowd—people love having their own portion, and it looks more intentional than a big family dish.
  • The day before, you can assemble everything up to the point of baking, cover it tightly, refrigerate overnight, and then bake the next day; just add five to ten minutes to the baking time since it starts cold.
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