Old Fashioned Southern Mac and Cheese Recipe

Make the best old fashioned southern mac and cheese with a sturdy pasta and a blend of sharp cheeses.

Boil elbow macaroni until al dente.

Build a rich roux with butter and flour then whisk in whole milk and evaporated milk.

Remove the pot from heat and stir in shredded cheddar, Monterey Jack, and Parmesan until smooth.

Bake the saucy mixture in a 9x13 dish topped with buttery panko breadcrumbs until golden.

Let the casserole rest before serving this creamy comfort food side dish.

Gather your simple ingredients for the best old fashioned southern mac and cheese.

The Pasta

Use 1 pound of elbow macaroni. The curved shape holds the thick cheese sauce perfectly. Do not use pre-cooked or "quick" pasta. You need a sturdy noodle that cooks al dente and stands up to baking.

The Cheese Blend

Southern mac and cheese uses a mix of sharp cheeses for complex flavor. A blend of 8 ounces sharp cheddar, 4 ounces Monterey Jack, and 2 ounces Parmesan is classic. Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

The Sauce Base

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed slightly
• 1 (12 oz) can evaporated milk
• 2 tbsp mustard powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

The combination of whole milk and evaporated milk creates an unbelievably rich and creamy texture without being overly heavy. The roux of butter and flour provides the body. Mustard powder and paprika are essential for that signature tangy, slightly smoky backend.

Topping (Optional)

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan

Cook the macaroni noodles and prepare the rich homemade cheese sauce.

Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add 1 pound of elbow macaroni. Cook 1 minute less than package directions for al dente texture. Drain well. Do not rinse. Set aside.

Make the Roux

Melt 1/2 cup butter in a large Dutch oven over medium heat. Whisk in 1/2 cup flour. Stir constantly 2 minutes until the mixture turns light brown and smells nutty. This cooks out the raw flour taste.

Build the Cream Base

Slowly pour in 4 cups warm whole milk. Whisk vigorously to prevent lumps. Add 1 can evaporated milk. Continue whisking 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

• Stir constantly to avoid scorching the bottom
• Keep heat at medium - too high causes grainy sauce
• Warm milk integrates faster than cold milk

Add Seasonings and Cheese

Remove the pot from heat. This prevents the cheese from separating or turning oily. Whisk in mustard powder, paprika, salt, and black pepper.

Add the shredded cheeses in handfuls. Stir each addition until fully melted before adding more.

Combine Pasta and Sauce

Fold the drained macaroni into the cheese sauce. Stir until every noodle is thoroughly coated. The mixture will look very saucy. It thickens during baking.

Transfer the entire mixture to a greased 9x13 baking dish. Spread into an even layer.

Bake the casserole dish until the top gets a golden brown crust.

Prepare the Baking Dish

Preheat oven to 350°F. Coat a 9x13 baking dish with butter or non-stick spray. Pour the macaroni and cheese mixture into the dish. Spread it out into a flat, even layer using a spatula.

Add the Crunchy Topping

Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated Parmesan in a small bowl. Sprinkle this mixture evenly over the entire surface of the macaroni. The butter helps the panko brown while the Parmesan adds a savory punch.

Baking Time and Temperature

Baking covered first allows the center to heat through and the flavors to meld. Removing the foil for the final 15-20 minutes gives you that signature crispy, golden-brown crust everyone fights over.

• Place dish on the center rack for even heat distribution
• Watch closely during the broil step to prevent burning
• The casserole is done when edges bubble and the top turns deep golden
• Let it rest 10 minutes before serving so the sauce sets

Check out this baked southern mac and cheese recipe for more baking tips. You can also try this best southern baked mac and cheese recipe for a slightly different approach to the crust.

Serve this classic comfort food hot at your next family dinner.

Rest Before Serving

Let the baked mac and cheese rest 10-15 minutes after removing from the oven. The sauce needs time to set. Cutting into it immediately causes the creamy center to run out. A brief rest ensures perfect, clean squares.

Portion and Plate

Use a sharp knife to cut the casserole into squares. Slide a spatula underneath and lift each portion onto plates. The crusty top should stay intact. Garnish with a sprinkle of fresh chopped parsley or paprika for color.

Pair with Main Dishes

Old fashioned southern mac and cheese shines as a hearty side dish. It pairs well with:

• Fried chicken or chicken fried steak
• Smoked pulled pork or BBQ ribs
• Baked ham or honey glazed ham
• Meatloaf with tomato glaze
• Smothered pork chops
• Fried catfish or baked salmon

For a complete soul food spread, add collard greens, cornbread, and sweet tea. This soul food mac and cheese recipe fits perfectly into any Sunday dinner lineup.

Storage and Reheating

To reheat, cover with foil and warm in a 325°F oven for 20-25 minutes. Remove foil for the last 5 minutes to re-crisp the top. Add a splash of milk before reheating if the pasta seems dry. Microwave individual portions at 50% power in 1-minute intervals.

Make Ahead Tips

Assemble the casserole completely but stop before baking. Cover tightly and refrigerate up to 24 hours. Add 10 extra minutes to the covered baking time since it starts cold. This strategy saves valuable oven space on holidays. For more make-ahead inspiration, check out this homemade southern macaroni and cheese recipe.