Southern Oven-Baked Mac Cheese (Printer View)

Rich cheddar and creamy cheeses baked with a crisp golden crust for a comforting Southern classic.

# 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

# Method:

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 thoroughly 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 heavy cream, stirring constantly to prevent lumps. Continue cooking until slightly thickened, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until well combined.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup sharp cheddar for topping. Continue stirring until fully melted and smooth.
07 - Add drained macaroni to cheese sauce and mix until all pasta is evenly coated.
08 - Pour macaroni and cheese mixture into prepared baking dish. Top with reserved 1 cup sharp cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over top for extra crunch and golden finish.
10 - Bake for 30-35 minutes until bubbly and golden brown on top.
11 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The crust gets gloriously crunchy while the inside stays creamy and luxurious, which is basically the mac and cheese dream.
  • Three cheeses layered together create complexity that a single cheese could never pull off alone.
  • It feeds a crowd without making you feel like you're cooking all day, and people always ask for seconds.
  • Reheats beautifully, so it's perfect for meal prep or feeding unexpected guests.
02 -
  • Undershooting the pasta cook time is non-negotiable because the oven will finish the job and overcooked pasta turns into mush.
  • Adding cheese to a too-hot sauce can make it separate and grainy, so keep that heat low and stir gently like you're handling something delicate.
  • Those ten minutes of resting time aren't optional—they're the difference between a perfect slice and a beautiful mess on the plate.
03 -
  • Keep the milk and cream mixture slightly cooler than room temperature before adding cheese, because temperature control is what separates silky sauce from broken, separated disaster.
  • Grate your cheeses fresh if possible because pre-shredded cheese contains anti-caking agents that prevent it from melting into smoothness the same way.
  • If your sauce breaks or gets grainy, remove it from heat immediately, let it cool slightly, and whisk in a splash of cold milk while stirring gently—sometimes rescue is possible.
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