Southern Oven-Baked Mac Cheese (Printable Version)

Creamy cheddar and mozzarella baked macaroni with a crunchy crust to warm your soul.

# 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

# 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 just al dente, approximately 1 minute less than package instructions. Drain thoroughly 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, 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. Stir thoroughly to combine.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup sharp cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce and mix until all pasta is evenly coated.
08 - Pour the pasta mixture into the prepared baking dish. Top with reserved sharp cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for additional crunch.
10 - Bake for 30-35 minutes until the mixture is bubbly and the top is golden brown.
11 - Allow the baked mac and cheese to cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • Three cheeses mean you get depth instead of that flat, one-note flavor.
  • The golden crust on top gives you that textural contrast that makes every bite interesting.
  • It actually tastes better the next day, so you're not stressed about timing.
02 -
  • Lumpy sauce is fixable, but only if you catch it early; if it happens, strain it through a fine sieve and keep going.
  • Don't skip the resting time at the end; those 10 minutes make the difference between a loose casserole and one that holds together beautifully when you serve it.
03 -
  • If you want to get fancy, stir in crumbled crispy bacon or diced ham before baking for a version that feels even more special.
  • A tiny pinch of cayenne pepper or a dash of hot sauce in the cheese sauce will wake it up without making it spicy, just interesting.
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