Table of Contents
Master classic southern baked mac and cheese using elbow macaroni, sharp cheddar, Monterey Jack, and a rich egg custard base.
Make a roux with butter and flour, whisk in milk and cream, then melt fresh grated cheese gently over low heat.
Temper beaten eggs into the warm sauce to build a thick creamy texture without scrambling.
Layer pasta, shredded cheese, and sauce in a buttered baking dish to ensure cheese in every bite.
Top with buttery breadcrumbs and extra cheese.
Bake covered at 350°F, then uncover to brown the crust.
Let the dish rest 15 minutes before serving so the custard sets firmly.
Question | Answer |
|---|---|
Why grate cheese from blocks instead of buying pre-shredded? | Pre-shredded cheese contains starch that stops it from melting smoothly. |
How do you prevent scrambled eggs in the sauce? | Temper the eggs by slowly whisking hot sauce into them before adding them to the pot. |
Why rest the dish after baking? | Resting lets the egg custard set so slices hold their shape instead of turning soupy. |
What oven temperature works best? | Bake at 350°F to heat the center evenly without burning the top. |
Gather the essential ingredients for classic southern baked mac and cheese
Pasta
Use elbow macaroni. Short, curved pasta holds sauce best. Cook until al dente. It will soften more in the oven. Do not rinse. Toss with a little oil to prevent sticking.
Cheese Blend
A mix of sharp and mild melting cheeses creates depth and creaminess.
Cheese | Amount | Purpose |
|---|---|---|
Sharp Cheddar | 3 cups grated | Provides tangy, classic flavor |
Monterey Jack | 1 cup grated | Melts smoothly for a creamy texture |
Parmesan | ½ cup grated | Adds salty, nutty finish to the sauce |
Key: Grate cheese from blocks. Pre-shredded cheese contains starch that prevents smooth melting.
Liquid Base & Roux
The sauce starts with a roux for thickness.
Ingredient | Amount | Role |
|---|---|---|
Butter | ½ cup | Cooks the flour, adds richness |
All-purpose flour | ½ cup | Thickens the liquid into a velvety sauce |
Whole milk | 3 cups | Creates a custard-like base |
Heavy cream or half-and-half | 1 cup | Ensures ultimate richness and smooth mouthfeel |
Binding & Seasoning Agents
- Eggs (2 large, beaten): Emulsify the sauce, creating a cohesive, custardy texture that sets when baked.
- Dry mustard powder (1 tsp): Enhances cheese flavor without making it taste like mustard.
- Hot sauce (1-2 tsp, e.g., Louisiana): Adds a subtle, necessary southern tang.
- Garlic powder (½ tsp) and onion powder (½ tsp): Build savory depth.
- Salt and black pepper (to taste): Season generously. The pasta absorbs salt.
Topping
The signature crispy top is essential.
- Breadcrumbs or crushed saltine crackers (1 cup): Provide crunch. Mix with melted butter (2 tbsp).
- Extra shredded cheese (½ cup): For a gooey, golden layer.
Prepare the cheese sauce for rich, creamy macaroni
Make the Roux
Melt ½ cup butter in a heavy saucepan over medium heat. Add ½ cup all-purpose flour. Whisk continuously for 2-3 minutes until the mixture turns light golden and smells nutty. This step cooks out raw flour flavor and develops the sauce's thickening power. Avoid browning; burnt roux ruins the sauce.
Incorporate Milk and Cream
Slowly pour in 3 cups whole milk and 1 cup heavy cream while whisking constantly. Start with a small amount first to form a smooth paste, then gradually add the rest. This prevents lumps. Bring to a gentle simmer; the sauce will thicken as it heats. Stir until it coats the back of a spoon, about 5 minutes.
Melt Cheese Gently
Reduce heat to low. Add shredded cheese in batches, stirring until each addition melts completely before adding more. Use a mix of sharp cheddar, Monterey Jack, and Parmesan. Keep sauce below 180°F to prevent oil separation. Do not boil after adding cheese.
Temper the Eggs
Beat 2 large eggs in a separate bowl. Slowly ladle hot sauce into the eggs while whisking. This raises the egg temperature without scrambling. Then pour the egg mixture back into the saucepan, whisking to combine. This step creates a custard-like set when baked.
Final Seasoning
Stir in 1 tsp dry mustard, 1-2 tsp hot sauce, ½ tsp each garlic and onion powder. Season with salt and black pepper. Taste and adjust. The sauce should be richly flavored but not salty enough to eat alone.
Layer pasta with cheese for the ultimate comfort dish
Prep the Dish
Coat a 9x13 inch baking dish generously with butter.
Butter prevents sticking and adds flavor to the edges.
Build the Layers
Layering ensures cheese stretches through every bite of this old fashioned southern baked mac and cheese.
Do not just mix everything together in the bowl.
Building distinct layers yields the best texture.
- Spread one-third of the cooked macaroni on the dish bottom.
- Cover noodles with a generous handful of sharp cheddar and Monterey Jack.
- Pour one-third of the creamy cheese sauce over the shredded cheese.
- Repeat these exact layers two more times.
Distribute the cheese evenly to the pan edges.
Cover the edges well to prevent dry corners.
The middle cheese layer melts into a thick gooey center.
Find more layering tips in this recipe for southern baked mac and cheese.
Final Topping Addition
Top the final noodle layer with the remaining sauce.
Ensure all noodles sit completely under the liquid.
Exposed noodles dry out and get hard during baking.
Sprinkle the top with a mix of extra sharp cheddar and Parmesan.
Add buttery crushed crackers or breadcrumbs over the cheese.
Cut cold butter into small squares and scatter them over the top layer.
The butter melts into the crust and creates golden brown spots.
See how others build their dish with this baked mac and cheese southern style recipe.
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Bake until golden and bubbly for perfect texture
Bake Settings and Times
Preheat oven to 350°F. Baking times differ based on dish depth. Cook covered first to heat the center. Uncover later to brown the top.
Step | Time | Temp |
|---|---|---|
Bake covered with foil | 25 minutes | 350°F |
Bake uncovered | 15-20 minutes | 350°F |
Achieve the Golden Crust
Cover the dish tightly with aluminum foil. Spray the foil bottom with non-stick spray. This stops cheese from peeling off when you remove the foil.
Remove foil after 25 minutes. The edges must bubble. Broil on low for the last 2-3 minutes for a darker crust. Watch closely. Broilers burn fast.
The old fashioned southern baked mac and cheese recipe needs this crispy top.
- Look for bubbling edges.
- Check for a deep golden-brown topping.
- Insert a knife in the center. It should come out hot and mostly clean.
Rest Before Serving
Take the dish out of the oven. Let it rest 15-20 minutes. The egg custard sets during this time. Cutting early makes the dish runny. The sauce thickens as it cools slightly.
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