Best Mac and Cheese Recipe Southern Living Style

Southern baked macaroni needs extra sharp cheddar because its bold flavor survives oven heat while milder cheddars go flat. A white roux made from butter and flour creates the creamy sauce base that keeps cheese smooth and prevents separation. Grate cheese from a block since pre-shredded varieties contain anti-caking agents that ruin melt quality. Bake at 350F then finish under the broiler for a crispy golden crust using toppings like crushed saltines or panko. For make ahead prep, undercook pasta by boiling 4 minutes, assemble the dish, and refrigerate up to 24 hours or freeze up to 2 months before baking.

Why the Southern Living test kitchen prefers extra sharp cheddar for baked macaroni

Flavor intensity defines the dish

Extra sharp cheddar provides the dominant, complex cheese flavor baked macaroni needs. Mild cheddar melts smoothly but lacks the punch to stand up to baking's heat. The aging process for extra sharp cheddar concentrates flavor compounds. This creates a tangy, salty profile that survives oven temperatures. Southern Living's test kitchen found standard cheddar tastes flat after baking. Extra sharp cheddar's robust flavor remains the star.

The test kitchen's tasting process

Test cooks baked identical batches using different cheddars. They evaluated flavor before and after baking. They assessed melt texture and sauce quality. The winner consistently delivered sharpness both raw and baked. Cracker Barrel's Extra-Sharp Cheddar topped their rankings. Its consistent quality and bold taste won every round.

Practical tips from the test kitchen

• Grate your own block. Pre-shredded cheese contains anti-caking agents that hinder smooth melting.
• Use a mix of extra sharp for flavor and a mild cheese like Colby for meltiness. A common ratio is 70% extra sharp, 30% mild.
• Buy from a reputable dairy. Consistent aging matters more than brand name alone.
• Store cheese properly. Wrap in parchment then foil. Keep in the warmest part of your fridge, not the door.

Build a smooth roux base for the ultimate creamy cheese sauce

Roux is the foundation of Southern mac and cheese

Roux equals fat plus flour cooked together. It thickens your milk into a velvety sauce before cheese enters the pot. Skip the roux and you get grainy, separated cheese coating noodles. Southern baked macaroni demands that creamy, cohesive texture. The roux makes it happen.

Three stages of a proper roux

For mac and cheese sauce, stop at white roux. You want maximum thickening power and a neutral flavor. Browning the roux adds nuttiness but weakens its ability to thicken the milk.

Step-by-step method

• Melt butter over medium-low heat. Low and slow prevents burning. Use real butter, not margarine.
• Whisk in flour. One tablespoon flour per tablespoon butter. Keep whisking. No lumps allowed.
• Cook the butter-flour paste for 1 to 2 minutes. Stir constantly. You'll smell a slight nutty aroma. That means the raw flour taste is gone.
• Add cold or room temperature milk gradually. Warm milk causes lumps. Pour in a thin stream while whisking hard.
• Continue whisking until the sauce coats the back of a spoon. This takes 5 to 8 minutes. Bubbles will form on the surface.

Common roux mistakes

• Flour not cooked long enough leaves a chalky taste in the final dish.
• Heat too high burns the butter. Start over if you see dark specks.
• Dumping all milk at once creates flour dumplings. Add it slow.
• Not whisking enough leaves lumps that won't dissolve later.

Bake your macaroni until golden brown for the perfect crispy crust

The crust separates good mac and cheese from great mac and cheese

Southern baked macaroni needs contrast. Creamy sauce underneath. Crispy, golden cheese on top. That top layer browns through Maillard reaction, creating deep savory notes you can't get from the sauce alone. No crust means no crunch. No crunch means one-dimensional texture.

Broiler vs oven baking

Bake first then broil. The oven cooks the dish through. The broiler finishes the top. Position your rack 6 inches from the broiler element. Watch it like a hawk after 3 minutes. The line between golden and burnt is thin.

Build a better crust with toppings

• Extra shredded cheddar on top melts into a cohesive layer that browns evenly.
• Panko breadcrumbs tossed in melted butter add serious crunch without getting soggy.
• Crushed saltine crackers are the Southern Living test kitchen favorite. Seasoned with a pinch of paprika for color.
• A light dusting of parmesan adds nutty, salty crisped bits.

Signs your macaroni is done

• Cheese on top is bubbling around the edges of the dish.
• Browned spots appear across the surface, not just the edges.
• Sauce visible through gaps is thick and no longer runny.
• Insert a knife in the center. It comes out hot with thick sauce clinging to it.

Prepare this make ahead macaroni and cheese for your next holiday dinner

Cook pasta less to prevent mush

Boil elbow macaroni for exactly 4 minutes. The noodles stay undercooked. They finish cooking in the oven later. Fully cooked pasta turns to mush after a night in the fridge and an hour in the oven. Drain the pasta. Spread the noodles on a parchment paper lined baking sheet. This stops the cooking process immediately and cools them fast.

Assemble and refrigerate 24 hours in advance

Return cooled noodles to the pot. Stir in heavy cream, nutmeg, salt, pepper, and half the cheese mixture. Pour the mixture into a greased baking dish. Top with the remaining cheese. Cover the dish tightly with plastic wrap, then foil. Refrigerate for 12 to 24 hours. This rest time lets the pasta absorb the cream without falling apart.

Freezing instructions

Need more lead time? This dish freezes perfectly for up to 2 months. Assemble the mac and cheese in a disposable aluminum pan. Cool completely. Wrap tightly in plastic wrap then heavy duty foil. Thaw it in the fridge, still wrapped, for 24 hours before baking.

Baking from the refrigerator

Do not bake a cold dish in a hot glass dish straight from the fridge; it may shatter. Use ceramic or metal. Add 10 extra minutes to the normal bake time if baking straight from the refrigerator. The center must be hot and bubbly before adding any final topping or broiling. Serve this best southern baked mac and cheese at Thanksgiving, Christmas, or your next potluck.