Name: Best Southern Baked Mac and Cheese Recipe-Ultimate Comfort
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 4 cups dry elbow macaroni; 3 tablespoons salted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 6 cups shredded sharp cheddar cheese (divided); 6 large eggs; 1/2 teaspoon salt

Southern Baked Macaroni and Cheese Recipe – that’s a phrase that conjures up images of creamy, cheesy bliss, a comforting hug in a casserole dish, and the ultimate crowd-pleaser for any gathering. We all have our cherished memories associated with this iconic dish, whether it was Grandma’s secret recipe served at Sunday dinners or the star of a potluck that disappeared in minutes. What is it about this particular iteration of macaroni and cheese that captures our hearts and taste buds so completely? It’s the symphony of textures and flavors: the perfectly cooked pasta, lovingly enveloped in a velvety smooth cheese sauce, all baked until golden brown and bubbly with that irresistible crispy topping. It’s more than just a side dish; it’s a culinary tradition, a testament to simple ingredients elevated into something truly extraordinary. This Southern Baked Macaroni and Cheese Recipe is designed to deliver that authentic, soul-satisfying experience you’ve been craving, with just a few key steps that make all the difference.

Ingredients:

4 cups dry elbow macaroni
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cups whole milk
3 cups shredded sharp cheddar cheese (divided)
6 large eggs
1/2 teaspoon salt
3 cups shredded sharp cheddar cheese (halved for layering before baking)

Preparing the Macaroni and Cheese Base

The journey to an exceptionally creamy and flavorful Southern Baked Macaroni and Cheese Recipe begins with a perfectly cooked macaroni and a rich, velvety cheese sauce. First, let’s get that macaroni ready. In a large pot, bring about 4 quarts of water to a rolling boil. Add a generous pinch of salt to the boiling water – this seasons the pasta from the inside out. Once the water is boiling vigorously, carefully add your 4 cups of dry elbow macaroni. Stir the macaroni immediately to prevent it from clumping together. Cook the macaroni according to the package directions, but aim for al dente. This means it should still have a slight bite to it, as it will continue to cook in the oven. Typically, this will be about 8-10 minutes. Once cooked, drain the macaroni thoroughly in a colander. Do not rinse the macaroni; the starch on the surface will help the cheese sauce cling to it. Set the drained macaroni aside.

Now, for the heart of our mac and cheese: the cheese sauce. In the same large pot (no need to wash it if you’ve drained the pasta well), melt the 3 tablespoons of salted butter over medium heat. Once the butter is fully melted and shimmering, whisk in the 3 tablespoons of all-purpose flour. This mixture, known as a roux, is crucial for thickening our sauce. Cook the roux for about 1 to 2 minutes, stirring constantly with your whisk. You want to cook out the raw flour taste, but you don’t want it to brown significantly; a pale blond color is ideal for a creamy white sauce.

Slowly pour in the 2 cups of whole milk, a little at a time, while whisking continuously. This gradual addition is key to creating a smooth sauce without lumps. Continue to whisk until all the milk is incorporated and the sauce begins to thicken. Bring the sauce to a gentle simmer, and cook for another 2-3 minutes, still stirring, until it coats the back of a spoon. Remove the pot from the heat.

Incorporating the Cheese and Eggs

With the cheese sauce off the heat, it’s time to add the star ingredient: cheese! Stir in 3 cups of the shredded sharp cheddar cheese, reserving the other 3 cups for layering. Allow the residual heat of the sauce to melt the cheese, stirring until it’s completely smooth and luscious. You should have a wonderfully creamy and flavorful cheese base at this point. Taste the sauce and adjust seasoning if needed; remember we’ve already added salt to the pasta water, but a little extra salt can go a long way.

In a separate medium bowl, whisk together the 6 large eggs. Then, temper the eggs by slowly whisking about half a cup of the warm cheese sauce into the beaten eggs. This process gently raises the temperature of the eggs, preventing them from scrambling when they’re added to the hot sauce. Once tempered, pour the egg mixture back into the pot with the rest of the cheese sauce. Stir everything together thoroughly until well combined.

Now, gently fold in your drained, al dente elbow macaroni into the cheese mixture. Make sure every piece of macaroni is coated in the rich, cheesy goodness. You’re aiming for an even distribution of pasta and sauce.

Assembling and Baking Your Southern Baked Macaroni and Cheese Recipe

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the mac and cheese from sticking and make for easier serving.

Pour about half of the macaroni and cheese mixture into the prepared baking dish. Spread it out evenly. Now, take the remaining 3 cups of shredded sharp cheddar cheese, which you’ve halved for this purpose, and sprinkle it evenly over the top of the macaroni mixture. This is your first layer of cheesy goodness.

Carefully spoon the remaining macaroni and cheese mixture over the top of the cheese layer, spreading it to create an even surface. Don’t worry if some cheese peeks through; that’s part of the charm!

Finally, sprinkle the remaining 3 cups of shredded sharp cheddar cheese evenly over the entire top layer of the macaroni and cheese. This generous topping will melt and brown beautifully in the oven, creating that irresistible golden crust.

Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 25 minutes. After 25 minutes, remove the aluminum foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the edges are slightly crisp. The aroma filling your kitchen will be a testament to the deliciousness to come. Let the Southern Baked Macaroni and Cheese Recipe rest for about 10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop and ensuring maximum creaminess with every bite.

Conclusion:

There you have it – a truly comforting and undeniably delicious Southern Baked Macaroni and Cheese Recipe that’s sure to become a family favorite. This isn’t just any macaroni and cheese; it’s a rich, creamy, and perfectly browned casserole that embodies the heart of Southern comfort food. We’ve walked through each step, from selecting the right pasta to achieving that golden, bubbly crust. So, gather your ingredients, put on some good music, and get ready to create a dish that will have everyone asking for seconds and thirds. This classic is perfect as a main course or as a decadent side dish, especially alongside roasted chicken, pulled pork, or even a simple green salad for balance. Don’t be afraid to experiment with the cheese blend to find your personal perfect combination!

Frequently Asked Questions:

Can I make this Southern Baked Macaroni and Cheese Recipe ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding a few extra minutes to the baking time if needed to ensure it’s heated through and bubbly.

What are some other cheese combinations I can use besides the classic cheddar and Gruyère?

The beauty of this recipe is its versatility! While cheddar and Gruyère are fantastic, feel free to explore other options. Monterey Jack offers a great melt and mild flavor. A sharp provolone can add a delightful tang. Smoked gouda introduces a wonderful depth of flavor, and a touch of sharp parmesan can elevate the overall savoriness. Just ensure you’re using good quality, meltable cheeses for the best results.