Southern Baked Mac Cheese (Printable)

Creamy cheddar and Colby Jack baked with elbow macaroni for a golden, comforting dish.

# What You Need:

→ 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

# Directions:

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 elbow macaroni until al dente, approximately 1 minute less than package instructions. Drain 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 sauce slightly thickens, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to incorporate seasonings.
06 - Reduce heat to low. Add shredded sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to cheese sauce. Mix thoroughly until all pasta is evenly coated.
08 - Pour macaroni mixture into prepared baking dish. Sprinkle reserved cheddar cheese over the top.
09 - Combine panko breadcrumbs with melted butter and distribute evenly over cheese layer for additional texture and crunch.
10 - Bake for 30-35 minutes until mixture is bubbly and top is golden brown.
11 - Allow casserole to cool for 10 minutes before serving to set the structure.

# Expert Advice:

01 -
  • The creamy, luxurious cheese sauce coats every piece of pasta so nothing feels dry or sad in the baking dish.
  • That crispy golden top contrasts beautifully with the soft, melting interior—textural magic that feels intentional, not accidental.
  • It feeds a crowd without requiring you to babysit the stove, leaving you time to set the table or actually enjoy people's company.
02 -
  • Never skip cooking the pasta slightly under al dente because the oven bake will cook it the rest of the way—overcooked pasta becomes mushy and falls apart when you try to serve it.
  • The cheese sauce will look looser than you might expect before baking, but it thickens as it heats in the oven, so trust the process and don't add extra flour trying to make it thicker now.
  • Buying pre-shredded cheese is fine, but block cheese melts more smoothly into the sauce because it doesn't have anti-caking agents in it.
03 -
  • Use a whisk when combining milk and cream with the roux—it prevents lumps better than a spoon and makes the whole process smoother and faster.
  • If your sauce ever does get lumpy, strain it through a fine-mesh sieve into a clean pot and start fresh with no one the wiser.
  • Taste the sauce before adding the pasta so you know exactly how salty and seasoned it is—this prevents a last-minute scramble to fix seasoning later.
Go Back