There's a certain warmth that envelops the heart when a spoonful of creamy, Southern baked mac and cheese hits the palate. This recipe is my ode to soul food, a dish that has graced my Sunday dinner table and brought smiles to many a family gathering. The first time I attempted this Southern classic, I was overzealous with the cheese sauce, and it ended up more like a fondue than a mac and cheese. But through trial and error, I've refined my technique to achieve that coveted balance of creamy inside and crispy, golden top. This dish is inspired by my grandmother's love for hearty, comforting meals, with my own twist on the cheese blend and spices.
My journey with this recipe began with a simple bechamel and cheddar, but I soon realized the depth of flavor that could be achieved by adding a variety of cheeses and a hint of spice. I remember the first time I undercooked the pasta before baking, resulting in an undesirably firm texture. It's essential to cook the pasta just to al dente, as it will continue to cook in the oven. After many Sunday suppers and a few cheese-sauce overflows, I've perfected this recipe, and it's become a soulful staple that's eagerly anticipated. Let's dive into the comforting embrace of this Southern baked mac and cheese.
Ingredients
- Elbow macaroni — 1 lb (16 oz)
- Whole milk — 4 cups
- Unsalted butter — 1/2 cup (1 stick), plus extra for greasing the baking dish
- All-purpose flour — 1/4 cup
- Sharp cheddar cheese — 2 cups, shredded
- Monterey Jack cheese — 1 cup, shredded
- Smoked Gouda cheese — 1 cup, shredded
- Velveeta cheese — 1/2 cup, cubed
- Large eggs — 2, beaten
- Sour cream — 1/2 cup
- Ground mustard — 1 tsp
- Paprika — 1/2 tsp
- Cayenne pepper — 1/4 tsp (optional for a kick)
- Salt and black pepper — to taste
- Panko breadcrumbs — 1/2 cup (optional for added crunch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a deep 9x13 inch baking dish with butter. I've learned that a deeper dish is key to accommodating all the creamy goodness without it bubbling over in the oven.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain well and set aside. Remember, the pasta will continue to cook in the oven, so it's important not to overcook it at this stage.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly to create a roux. This step is the foundation of your cheese sauce, and cooking the flour properly ensures there's no raw taste in the final dish.
- Gradually pour in the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes. The key here is patience; a well-thickened sauce will give your mac and cheese the right consistency.
- Reduce the heat to low and add the shredded cheddar, Monterey Jack, and smoked Gouda cheeses, along with the Velveeta cubes. Stir until the cheeses are melted and the sauce is smooth. I've found that the combination of these cheeses provides a depth of flavor and creaminess that's simply unmatched.
- In a small bowl, combine the beaten eggs, sour cream, ground mustard, paprika, cayenne pepper (if using), salt, and black pepper. Whisk until well combined. This mixture will add richness and a subtle tang to the dish, as well as help bind the ingredients.
- Pour the egg mixture into the cheese sauce and mix well. Then, add the cooked macaroni and stir until every noodle is coated in the creamy sauce. The first time I skipped the egg mixture, the mac and cheese lacked that custardy texture that's so characteristic of Southern baked mac and cheese.
- Transfer the macaroni and cheese mixture into the prepared baking dish. If desired, sprinkle the top with panko breadcrumbs for a crunchy contrast to the creamy interior. I've found that this adds a delightful textural element that my guests always rave about.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling. Watch closely in the last few minutes to achieve that perfect golden crust without overbaking, which I've done before, resulting in a less creamy center.
- Let the mac and cheese rest for about 10 minutes before serving. This resting period allows the cheeses to set slightly, making it easier to serve. It's a small step that makes a big difference in presentation and ensures that each serving is as perfect as the last.
Substitutions
- Gluten-free — For a gluten-free version, use gluten-free pasta and flour. Just be sure to check the cooking instructions on the pasta, as gluten-free varieties can have different cooking times.
- Lactose-free — Lactose-free milk and cheese alternatives can be used, though the texture and flavor may vary. I've made this for lactose-intolerant friends with great success.
Variations
- Bacon-topped — For an extra savory twist, sprinkle cooked, crumbled bacon over the top before baking. It adds a smoky flavor that pairs wonderfully with the creamy cheese.
- Spicy — If you love heat, add diced jalapeños to the cheese sauce or top with a spicy cheese like Pepper Jack for an extra kick.
Dietary Restrictions
- Vegetarian — This dish is naturally vegetarian-friendly. Just ensure that the cheeses used are made without animal rennet.
Equipment
- 9x13 inch deep baking dish
- Large pot for boiling pasta
- Large saucepan for cheese sauce
- Whisk
- Colander (for draining pasta)
- Measuring cups and spoons
- Mixing bowls
Storage and Reheating
- Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. I've found that the flavors continue to meld and the dish becomes even more delicious the next day.
- To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. This method helps retain the moisture and prevents the mac and cheese from drying out.
Pro Tips
- Cheese sauce consistency — For the creamiest cheese sauce, remove it from the heat as soon as the cheese has melted. Overcooking can cause the sauce to separate and become grainy.
- Shred your own cheese — Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of your sauce. For the best melt and flavor, shred cheese from a block just before using.
- Baking dish buttering — Don't skimp on buttering your baking dish. It not only prevents sticking but also adds a rich, buttery flavor to the edges of the mac and cheese.
