Southern Soul Oven-Baked Mac (Printable)

Classic Southern-style baked macaroni with sharp cheddar and creamy sauce topped with golden crunch.

# 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

# How-To Steps:

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 just al dente, approximately 1 minute under 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 cream while stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly to incorporate seasonings.
06 - Reduce heat to low. Add shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Fold drained macaroni into cheese sauce until evenly coated.
08 - Pour macaroni mixture into prepared baking dish. Distribute reserved cheddar cheese evenly over top.
09 - Combine panko breadcrumbs with melted butter and sprinkle over cheese layer for additional texture and crunch.
10 - Bake for 30-35 minutes until bubbling around edges and golden brown on surface.
11 - Allow dish to cool for 10 minutes before portioning to set structure.

# Expert Advice:

01 -
  • The crust gets golden and crispy while the inside stays impossibly creamy, like someone figured out the mac and cheese paradox.
  • Three cheeses work in harmony instead of one overpowering the dish, creating layers of flavor that feel sophisticated without any fuss.
  • It's foolproof enough for a Tuesday night but elegant enough to bring to a gathering without apologies.
02 -
  • Cook your pasta one minute under the package time or it turns to mush in the oven, a mistake I made once that taught me everything about timing.
  • Whisk your milk and cream in slowly when you add them to the roux or you'll end up with a lumpy sauce that looks curdled and tastes gritty.
  • Keep your cheese addition on low heat because high heat breaks the dairy and makes the sauce separate into greasy puddles on top.
03 -
  • Use a whisk instead of a spoon when building your sauce, it prevents lumps and feels more controlled, like the difference between stirring mud and stirring silk.
  • Shred your own cheese from blocks instead of buying pre-shredded if you can, it melts smoother because there are no anti-caking agents interfering.
  • Don't skip the ten-minute rest after baking, it's when the sauce sets up just enough to hold its shape and makes serving actually possible.
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