Homestyle Southern Baked Macaroni and Cheese (Print Version)

Rich, creamy Southern Baked Macaroni and Cheese. Learn my family's recipe for a comforting, cheesy classic, mistakes and all.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 4 cups whole milk
03 - 1/2 cup (1 stick) unsalted butter
04 - 1/2 cup all-purpose flour

→ Cheeses

05 - 4 cups (16 oz) sharp cheddar cheese, freshly grated
06 - 2 cups (8 oz) Monterey Jack cheese, freshly grated

→ Flavor Boosters

07 - 2 large eggs
08 - 1 tsp mustard powder
09 - 1/2 tsp smoked paprika
10 - 1 1/2 tsp salt, or to taste
11 - 1/2 tsp black pepper, freshly ground

# Instructions:

01 - First things first, get your pasta cooking! Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook it just until it's al dente—meaning it still has a little bite. This is so important because it's going to cook more in the oven. I always forget to salt the water enough, so don't be like me! Drain it well, don't rinse it, and set it aside. You want that starchy goodness to help the sauce cling. It smells like a fresh pasta shop right now, a simple but comforting start.
02 - In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once it’s fully melted and shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a pale, nutty-smelling paste. This is your roux, the thickening agent for your sauce. Don't let it brown too much unless you want a darker, nuttier flavor, which isn't traditional for this dish. I once burned my roux because I got distracted by a text, and the whole batch was ruined. Stay focused here!
03 - Slowly, I mean <em>slowly</em>, whisk in the whole milk to your roux. Pour it in a little at a time, whisking vigorously to prevent lumps. Keep whisking until the sauce starts to thicken and coats the back of a spoon. It’ll smell rich and milky, almost like a warm hug. Remove the pot from the heat before adding your cheese. This step feels so satisfying when the sauce starts to come together, smooth and glossy. You’re building the soul of your Southern Baked Macaroni and Cheese right now!
04 - Now for the fun part! Add your grated sharp cheddar and Monterey Jack cheeses to the warm milk mixture, stirring until they're completely melted and smooth. This is where the magic happens, and the aroma becomes truly irresistible. Stir in the mustard powder, smoked paprika, salt, and black pepper. Taste it! Adjust seasonings if needed. Remember that time I forgot the mustard powder? It was good, but not <em>this</em> good. This rich, golden sauce is what makes this dish so special.
05 - In a separate small bowl, lightly whisk the eggs. Slowly temper the eggs by adding a spoonful of the hot cheese sauce to them, whisking constantly. Then, pour the tempered egg mixture back into the main cheese sauce, whisking quickly to incorporate. This prevents the eggs from scrambling. Pour the glorious cheese sauce over your cooked macaroni in the pot and mix everything until every single noodle is coated in that cheesy goodness. Honestly, this is where my kitchen usually gets a little messy, but it's worth it!
06 - Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. If you want, sprinkle a little extra cheese on top for a golden crust. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until it’s bubbly around the edges and golden brown on top. It'll smell like pure heaven! Let it rest for 10-15 minutes before serving so the sauce can set. The top will be slightly crispy, the inside perfectly creamy – exactly how a homestyle baked mac and cheese should be.

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce; pre-shredded just doesn't cut it.
02 - Cooking your macaroni al dente is crucial; it prevents mushy pasta after baking, a mistake I've made too often.
03 - Tempering the eggs slowly into the hot cheese sauce is key to avoiding scrambled eggs in your mac and cheese.
04 - For an extra crispy top, sprinkle a mix of panko breadcrumbs and a little melted butter over the top before baking.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater
06 - measuring cups and spoons
07 - small bowl

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g Fat
Total Carbohydrate: 35g Carbs
Protein: 20g Protein

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