Print

Ultimate Creamy & Cheesy Southern Baked Macaroni and Cheese (Soul Food Style)

A close-up of a square slice of creamy southern baked macaroni and cheese with a perfectly browned, crispy cheese crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Southern Baked Macaroni and Cheese using a rich custard base and four cheeses for a creamy interior and a golden, slightly crisp top. This is the definitive comfort food side dish.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter, plus extra for greasing
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 3 cups whole milk
  • 1 cup evaporated milk
  • 4 large eggs, lightly beaten
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 1/2 cup shredded sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the flour, salt, pepper, cayenne, and paprika. Cook this roux for 1 minute, stirring constantly.
  4. Gradually whisk in the whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Whisk in the evaporated milk.
  6. In a separate bowl, lightly beat the eggs. Slowly temper the eggs by whisking in about 1 cup of the warm milk mixture into the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
  7. Add the 16 ounces of shredded cheeses (cheddar, Monterey Jack, Gruyere, Colby) to the sauce, stirring until completely melted and smooth. This is your cheese sauce base.
  8. Add the cooked, drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
  9. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is golden brown.
  11. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best texture, shred your own cheese instead of using pre-shredded varieties.
  • If you prefer a crispier top crust, sprinkle 1/4 cup of panko breadcrumbs mixed with 1 tablespoon of melted butter over the top cheese layer before baking.
  • This recipe is a perfect holiday side dish for Thanksgiving or Christmas dinners.

Nutrition

Find it online: https://miameal.com/southern-baked-macaroni-and-cheese/