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Creamy Classic Southern Baked Mac and Cheese

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A rich and creamy Southern-style baked mac and cheese featuring a smooth béchamel sauce, sharp cheddar, and Monterey Jack cheeses with a golden breadcrumb topping. Perfect comfort food that’s quick and easy to make.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (90g)
  • 2 tablespoons melted butter (for breadcrumb topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 to 8 minutes. Drain and rinse with warm water to stop cooking. Set aside.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup all-purpose flour and stir constantly for about 2 minutes until smooth and bubbly but not browned.
  3. Slowly pour in 3 cups warmed whole milk while whisking continuously to prevent lumps. Cook gently, whisking, until sauce thickens enough to coat the back of a spoon, about 6 to 8 minutes.
  4. Stir in yellow mustard powder, smoked paprika (if using), salt, and black pepper to taste.
  5. Lower heat to medium-low and add shredded sharp cheddar and Monterey Jack cheeses in batches, stirring constantly until melted and smooth. Add a splash of milk if sauce becomes too thick.
  6. Pour cooked macaroni into the cheese sauce and gently stir until fully coated.
  7. Mix panko breadcrumbs with 2 tablespoons melted butter until evenly coated.
  8. Transfer cheesy pasta to a greased 8×8 inch baking dish and spread evenly. Sprinkle breadcrumb topping evenly over the top.
  9. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until topping is golden brown and bubbling around the edges.
  10. Let cool for 5 minutes before serving to allow cheese to set.

Notes

Cook pasta al dente to avoid mushiness after baking. Warm milk before adding to roux to prevent lumps. Use freshly grated cheese for best melt and flavor. Butter the breadcrumb topping for a perfect golden crisp. Cover with foil if topping browns too quickly. Rinsing pasta stops cooking and prevents gluey texture.

Nutrition

Keywords: baked mac and cheese, Southern mac and cheese, creamy mac and cheese, comfort food, homemade mac and cheese, cheesy pasta bake

Find it online: https://islatable.com/creamy-classic-southern-baked-mac-and-cheese-recipe-easy-homemade-comfort-food/