Alright, pull up a chair, grab a glass of sweet tea, and let’s talk comfort food! You know those days when you just need a big hug in the form of a meal? That’s when I turn to my southern baked mac and cheese recipe. Seriously, it’s like sunshine in a casserole dish. I remember the first time I made this for my family – my youngest, who’s usually a pretty picky eater, went back for thirds! It was a total mom win moment.
Picture this: golden, bubbly cheese, perfectly cooked noodles, and a creamy, dreamy sauce that just melts in your mouth. It’s the kind of dish that makes everyone smile, and honestly, it’s pretty easy to throw together, even on a busy weeknight. I’ve tweaked this recipe over the years to get it just right, and let me tell you, the *secret ingredient* makes all the difference. I’ll let you in on that later!
Now, I know making a good mac and cheese can seem intimidating. I used to be intimidated too! I was so worried about getting the sauce right or the noodles being overcooked. But trust me, this recipe is foolproof. Even if you’re a beginner in the kitchen, you can nail this. And the best part? It’s total comfort food that the whole family will adore. I’ve even brought it to potlucks, and it’s always the first dish to disappear. Seriously, people practically fight over the last scoop!
The beauty of this dish is its simplicity. It’s just a few basic ingredients, but when combined, they create something truly special. And honestly, there’s nothing quite like the smell of baked mac and cheese wafting through the house. It just screams “home” and “love,” doesn’t it? It reminds me of Sunday dinners at my grandma’s house, filled with laughter and family.
This recipe is my way of carrying on that tradition. It’s more than just a meal; it’s a connection to my past and a way to create new memories with my own family. I know that finding a creamy baked mac and cheese recipe can be tough, but this is what my family loves and I know yours will too!
I can’t wait for you to try my southern baked mac and cheese recipe. It’s become such a staple in our house, and I know it will in yours too!
Ingredients
Alright, let’s gather our ingredients. This is where the magic happens! I always say, good ingredients make for a good dish, so let’s try to use the best quality we can find.
- 1 pound elbow macaroni: I prefer using elbow macaroni because it holds the cheese sauce so well, but you can use any short pasta shape you like. Shells or cavatappi would also be delicious.
- 6 tablespoons unsalted butter: I always use unsalted butter so I can control the amount of salt in the dish. Plus, good quality butter really enhances the flavor.
- 1/2 cup all-purpose flour: This is what thickens our cheese sauce, so don’t skip it! Make sure you whisk it in well to avoid any lumps.
- 3 cups whole milk: I swear by whole milk for the creamiest sauce, but you can use 2% if you prefer. Just know that the sauce won’t be quite as rich.
- 1 teaspoon salt: A must for bringing out all the flavors!
- 1/2 teaspoon black pepper: Freshly ground is always best, in my opinion.
- 1/4 teaspoon nutmeg: This is my secret ingredient! It adds a subtle warmth and depth of flavor that you won’t believe. Don’t be scared of it – it really takes this southern macaroni and cheese to the next level.
- 4 cups (about 1 pound) shredded cheddar cheese: I like to use a combination of sharp and mild cheddar for the perfect balance of flavor. But honestly, use whatever cheddar you like best! You could even throw in a little Gruyere or Monterey Jack for extra cheesiness. If you really want to make it pop, a bit of a smoked gouda is amazing here!
- 1 cup shredded mozzarella cheese: This adds a nice stretchiness to the mac and cheese.
- 1/2 cup sour cream: This is what makes the mac and cheese extra creamy and tangy. It’s a game-changer!
- 1/2 cup breadcrumbs: I use panko breadcrumbs for the topping because they get nice and crispy, but you can use regular breadcrumbs if that’s what you have on hand.
- 2 tablespoons melted butter: We’ll mix this with the breadcrumbs for a golden, crunchy topping.
Now, here’s a little tip my grandma taught me: always grate your own cheese! Pre-shredded cheese often has cellulose added to prevent clumping, which can affect how it melts. Freshly grated cheese melts much smoother and creamier. I know it takes a little extra time, but trust me, it’s worth it. Additionally, freshly grated cheese contains no preservatives or anti-caking agents, providing a purer cheese flavor.
Also, when it comes to milk, I always go for organic if I can. I feel like it just tastes better, and it’s worth the extra few cents. And for the breadcrumbs, you can even make your own! Just toast some bread in the oven and then pulse it in a food processor until it’s crumbly. This adds a personal touch and ensures you know exactly what’s in your breadcrumbs, avoiding any unwanted additives.
If you’re looking to cut down on the calories, you can use reduced-fat cheese and milk, but just know that the mac and cheese won’t be quite as creamy and rich. But hey, it’s all about balance, right?
Alright, now that we’ve got all our ingredients, let’s get cooking!
Step-by-Step Instructions
Okay, let’s get down to business. Don’t worry, I’ll walk you through every step of the way. Just follow along, and you’ll have a delicious southern baked mac and cheese on the table in no time!
- Preheat your oven to 350°F (175°C). This is important! You want the oven nice and hot so the mac and cheese gets all bubbly and golden brown.
- Cook the macaroni according to package directions. Make sure you don’t overcook it! You want it to be al dente, meaning it’s still a little firm to the bite. It’ll continue to cook in the oven, so you don’t want it to get mushy. Drain the macaroni and set it aside. Rinsing the macaroni with cold water after draining can help stop the cooking process.
- While the macaroni is cooking, let’s make the cheese sauce. In a large saucepan, melt the butter over medium heat. Using a heavy-bottomed saucepan helps prevent scorching.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste. This is called a roux, and it’s the base of our cheese sauce. Be careful not to burn it! You just want it to be lightly golden. Cooking the roux properly is crucial for a smooth, non-lumpy sauce.
- Gradually whisk in the milk, a little at a time, until the mixture is smooth and creamy. Keep stirring! You don’t want any lumps. Adding the milk gradually and whisking continuously helps prevent lumps from forming.
- Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon. This indicates that the sauce has reached the right consistency.
- Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg. This is where the magic happens! That little bit of nutmeg really makes a difference. Taste and adjust seasonings as needed.
- Add the cheddar cheese and mozzarella cheese, a little at a time, stirring until melted and smooth. Keep stirring until all the cheese is melted and the sauce is nice and creamy. Adding the cheese gradually ensures it melts evenly.
- Stir in the sour cream until it’s fully incorporated. This will make the mac and cheese extra creamy and tangy. Sour cream adds a wonderful tanginess and richness to the sauce.
- Add the cooked macaroni to the cheese sauce and stir until it’s evenly coated. Make sure every noodle is covered in that delicious cheese sauce! Ensure the macaroni is well-mixed into the cheese sauce for maximum flavor.
- Pour the mac and cheese into a greased 9×13 inch baking dish. I like to use a little butter to grease the dish, but you can also use cooking spray. Using a greased dish prevents the mac and cheese from sticking to the bottom.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese. This will give it a nice, crispy topping. For an extra crispy topping, you can broil the mac and cheese for a minute or two at the end of baking, but watch it closely to prevent burning.
- Bake for 20-25 minutes, or until the mac and cheese is bubbly and golden brown. Keep an eye on it! You don’t want the breadcrumbs to burn. The baking time may vary depending on your oven.
- Let the mac and cheese cool for a few minutes before serving. This is important! If you try to serve it right away, it’ll be too hot and the sauce will be too runny. Letting it cool for a few minutes will allow the sauce to thicken up a bit. Allowing it to rest ensures the sauce sets properly.
Now, I know it seems like a lot of steps, but trust me, it’s really not that hard. And the results are so worth it! I’ve made this recipe countless times, and it always comes out perfect. Except for that one time I forgot to add the salt. Let’s just say it was a little bland! But hey, we all make mistakes in the kitchen. The important thing is to learn from them and keep on cooking. I know that finding a creamy baked mac and cheese recipe can be tough, but this is what my family loves and I know yours will too!
Serving Ideas
Alright, you’ve got a beautiful, bubbly dish of southern baked mac and cheese. Now, what do you serve with it? Well, the possibilities are endless! But here are a few of my family’s favorite ways to enjoy this classic comfort food.
- With a simple green salad: This is my go-to side dish. The crisp, fresh salad provides a nice contrast to the rich, cheesy mac and cheese. Plus, it’s a good way to get some veggies in! A little vinaigrette dressing is perfect.
- With some grilled chicken or pork chops: This makes for a hearty and satisfying meal. The smoky flavor of the grilled meat pairs perfectly with the creamy mac and cheese.
- As a side dish at a potluck or BBQ: This is always a crowd-pleaser! Everyone loves mac and cheese, and this baked version is extra special.
- For a cozy Sunday dinner: This is one of our family’s favorite Sunday meals. We usually serve it with some roasted vegetables and a big slice of cornbread.
When it comes to presentation, I like to keep it simple. I usually just sprinkle a little fresh parsley on top for a pop of color. You could also add a few extra shreds of cheese before baking for an extra cheesy topping. Consider using fresh herbs for a brighter flavor and visual appeal.
And let’s talk about leftovers. If you somehow have any (which is rare in my house!), they’re just as delicious the next day. You can reheat them in the microwave or in the oven. If you’re reheating them in the oven, add a little milk or cream to keep them from drying out. To prevent the top from drying out during reheating, cover the dish with foil.
Honestly, this mac and cheese is so good, it doesn’t really need any accompaniments. But sometimes, I like to get creative and add some extra ingredients. Here are a few ideas:
- Bacon: Everything’s better with bacon, right? Cook some bacon until it’s crispy, crumble it up, and stir it into the mac and cheese before baking.
- Jalapeños: If you like a little heat, add some diced jalapeños to the mac and cheese.
- Spinach: For a healthier twist, stir in some chopped spinach before baking.
- Lobster: If you’re feeling fancy, add some cooked lobster meat to the mac and cheese. This is a great option for a special occasion.
No matter how you serve it, I know you’re going to love this southern baked mac and cheese. It’s the ultimate comfort food, and it’s perfect for any occasion.
FAQs
Alright, let’s tackle some of the most common questions I get about my southern baked mac and cheese recipe.
- Can I make this ahead of time? Absolutely! You can assemble the mac and cheese up to 24 hours in advance and store it in the refrigerator. Just add a few extra minutes to the baking time. This is perfect if you’re hosting a party or just want to get ahead on your meal prep.
- Can I freeze this? Yes, you can freeze baked mac and cheese! Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then bake it as directed.
- Can I use different cheeses? Of course! Feel free to experiment with different cheeses to find your favorite combination. Gruyere, Monterey Jack, and Pepper Jack are all delicious options.
- Can I make this gluten-free? Yes, you can easily make this gluten-free by using gluten-free macaroni and gluten-free flour. Just make sure to check the labels to ensure that all of your ingredients are gluten-free.
- My cheese sauce is lumpy. What did I do wrong? Don’t panic! This can happen sometimes. The most common cause of lumpy cheese sauce is not whisking the flour into the butter properly. Make sure you whisk it in well and cook it for a minute or two before adding the milk. If your sauce is already lumpy, you can try straining it through a fine-mesh sieve to remove the lumps.
- My mac and cheese is dry. How can I fix it? If your mac and cheese is dry, you can add a little milk or cream to moisten it up. Just stir in a little at a time until it reaches the desired consistency. You can also add a little extra cheese to make it creamier.
And here’s a little tip I learned from my mother-in-law: if you’re using pre-shredded cheese, toss it with a little cornstarch before adding it to the sauce. This will help it melt more smoothly and prevent it from clumping. This helps to further break down any cellulose and ensures that you can still have a creamy dish!
I’ve also had people ask me if they can use evaporated milk instead of regular milk. While you can, I don’t recommend it. Evaporated milk has a slightly different flavor that can overpower the other ingredients. But if you’re in a pinch, it’ll work. Using it may require you to adjust the amount of salt you use, so be sure to keep tasting as you go!
And finally, a word of caution: don’t overbake the mac and cheese! Overbaking will dry it out and make the cheese sauce grainy. Just bake it until it’s bubbly and golden brown. And baked tortellini marinara cheese is another delicious option.
Conclusion
Well, there you have it! My go-to recipe for southern baked mac and cheese. It’s a dish that’s near and dear to my heart, and I hope it becomes a favorite in your family too.
This recipe is more than just a list of ingredients and instructions. It’s a piece of my family history, a symbol of comfort and love, and a way to bring people together around the table. I love knowing that my family is eating a nourishing meal made with love. It truly makes me happy!
Here are some final tips to help you make the best southern baked mac and cheese ever:
- Always use good quality cheese. The better the cheese, the better the mac and cheese.
- Don’t overcook the macaroni. You want it to be al dente so it doesn’t get mushy in the oven.
- Taste the cheese sauce as you go and adjust the seasonings as needed.
- Let the mac and cheese cool for a few minutes before serving. This will allow the sauce to thicken up and prevent it from being too runny.
And here’s a fun fact: did you know that macaroni and cheese has been around for centuries? The earliest known recipe for macaroni and cheese dates back to the 14th century in Italy! You can learn more about the history of mac and cheese here.
I hope you enjoyed this recipe! I know that finding a creamy baked mac and cheese recipe can be tough, but this is what my family loves and I know yours will too!
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! I’d love to hear how this turns out for your family – drop me a comment! This southern baked mac and cheese recipe is not only delicious, but it is sure to be a crowd-pleaser!
Personal Tips:
- Using a combination of sharp cheddar and Gruyere cheese creates a richer, more complex flavor profile.
- Adding a pinch of smoked paprika to the breadcrumb topping adds a subtle smoky flavor that complements the cheesy goodness.
- Letting the baked mac and cheese sit for 10-15 minutes after baking allows the sauce to thicken slightly, making it easier to serve.
Southern Baked Mac and Cheese: A Hug in a Casserole Dish
This is the ultimate Southern Baked Mac and Cheese recipe, guaranteed to be a crowd-pleaser! Creamy, cheesy, and baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 pound elbow macaroni
- 8 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Gruyere cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally. Stir in salt, pepper, and cayenne pepper.
- Remove from heat and stir in cheddar cheese, Monterey Jack cheese, and Gruyere cheese until melted and smooth.
- Add macaroni to cheese sauce and stir to coat. Pour into prepared baking dish.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
For a crispier top, sprinkle breadcrumbs on top before baking. You can also use different types of cheese to customize the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: mac and cheese, baked, southern, comfort food, cheese