Southern Oven-Baked Mac Cheese (Print Version)

Creamy cheddar and a crunchy golden crust highlight this classic Southern oven-baked mac dish.

# What You'll 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

# Steps to Follow:

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 one 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 to 2 minutes until lightly golden.
04 - Slowly whisk in milk and heavy cream, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4 to 5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to combine.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until melted and smooth.
07 - Add drained macaroni to the cheese sauce and mix until thoroughly coated.
08 - Pour macaroni mixture into prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for enhanced texture.
10 - Bake for 30 to 35 minutes, or until bubbly and golden brown on top.
11 - Allow to cool for 10 minutes before portioning.

# Additional Tips::

01 -
  • Three cheeses work together like a jazz trio, each bringing something different to make the sauce richer than you'd expect.
  • The panko topping gives you that satisfying crunch that separates a great mac and cheese from a forgettable one.
  • It actually tastes better the next day, which means leftovers are secretly a win.
02 -
  • Don't let the milk mixture come to a boil when you first add it, or the cheese will get grainy and break—slow and steady wins this race.
  • If your sauce looks thin when you add it to the pasta, that's normal because the pasta will absorb more liquid as it sits and bakes.
03 -
  • Shred your cheese from blocks if you can—pre-shredded cheese has anti-caking agents that make the sauce less smooth.
  • Tasting the sauce before the pasta goes in lets you adjust seasoning when you can actually correct it, not after it's all mixed together.
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