Southern Baked Mac and Cheese: Extra-Creamy, Five-Cheese Perfection with a Golden Crust!
Get ready for the ultimate in comfort food! This Southern Baked Mac and Cheese recipe delivers on every promise: a divinely extra-creamy, rich, and utterly satisfying five-cheese macaroni, topped with a golden, irresistible crispy crust. It’s the kind of dish that warms your soul, perfect for family gatherings, holiday meals, or simply when you crave the best mac and cheese imaginable. This isn’t just a side dish; it’s the star of the show!
Why This Mac and Cheese is the Best
- Unbelievably Creamy: A luscious, velvety cheese sauce ensures every bite is pure bliss.
- Five-Cheese Blend: Multiple cheeses create complex layers of flavor and the perfect melty texture.
- Crispy, Golden Crust: The baked topping provides an essential textural contrast to the creamy interior.
- Ultimate Comfort Food: The quintessential dish for gatherings, holidays, or a cozy night in.
- Feeds a Crowd: A generous recipe perfect for feeding family and friends.
What You’ll Need
Gather these indulgent ingredients to craft your spectacular Southern Baked Mac and Cheese:
Ingredients:
- 1 lb pasta (elbow or rotini are classic choices)
- 7 tbsp unsalted butter (divided)
- ½ cup all-purpose flour
- 5 cups milk (whole milk recommended for creaminess)
- 1 tsp salt (plus more for pasta water)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a subtle warmth)
- ½ tsp dry mustard (optional, enhances cheese flavor)
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère cheese (or more Parmesan for an easier option)
For the Topping:
- 1 cup panko breadcrumbs (for extra crispiness)
- 2 tablespoons unsalted butter, melted
Instructions: Layer by Layer to Cheesy Bliss!
1. Cook the Pasta:
Bring a large pot of heavily salted water to a rolling boil. Add the 1 lb pasta and cook according to package directions until al dente (firm to the bite). Do not overcook, as it will continue to cook in the oven. Drain the pasta well and immediately toss it with 1 tablespoon of the 7 tbsp butter to prevent sticking. Set aside.
2. Make the Roux & Cheese Sauce Base:
In a large Dutch oven or heavy-bottomed pot, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the ½ cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth, pale roux. Do not let it brown. Gradually whisk in the 5 cups milk, about 1 cup at a time, ensuring no lumps form. Continue whisking constantly as the mixture thickens and comes to a gentle simmer (do not bring to a rolling boil). This will take about 5-8 minutes. Stir in the 1 tsp salt, ½ tsp black pepper, ¼ tsp cayenne pepper (if using), and ½ tsp dry mustard (if using). Remove from heat.
3. Create the Five-Cheese Sauce:
Add the shredded sharp cheddar, mild cheddar, Monterey Jack, Parmesan, and Gruyère cheeses to the hot milk mixture. Stir until all the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasoning as needed.
4. Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce. Stir gently but thoroughly until all the pasta is evenly coated in the rich, creamy sauce.
5. Assemble the Casserole:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
6. Prepare the Crispy Topping:
In a small bowl, combine the 1 cup panko breadcrumbs with the 2 tablespoons melted butter. Stir until the breadcrumbs are evenly coated.
7. Bake to Golden Perfection:
Sprinkle the buttery panko breadcrumb topping evenly over the top of the macaroni and cheese. Bake for 25-35 minutes, or until the mac and cheese is hot and bubbly around the edges, and the topping is golden brown and crispy.
8. Rest and Serve:
Remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it even creamier and easier to scoop. Serve hot and prepare for rave reviews!
Tips for the Creamiest, Cheesiest Mac and Cheese
- Freshly Shredded Cheese is Key: Avoid pre-shredded bagged cheese, as it often contains anti-caking agents that can make the sauce grainy. Shredding your own cheese makes a huge difference in melt and creaminess.
- Room Temperature Milk: While not strictly necessary, using milk closer to room temperature can help prevent lumps when whisking into the roux.
- Low and Slow Sauce: Cook the sauce over medium heat, whisking constantly, and don’t let it boil vigorously once the milk is added. This prevents scorching and ensures a smooth consistency.
- Al Dente Pasta: Slightly undercooking the pasta ensures it doesn’t turn mushy during the baking process.
- Cayenne and Dry Mustard: These are secret weapons! They don’t make the mac and cheese spicy but subtly enhance the cheesy flavor.
- Cover if Burning: If your topping is browning too quickly, loosely tent the casserole with aluminum foil for the remaining bake time.
- Make Ahead: You can prepare the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. Add the topping just before baking. You may need to add 10-15 minutes to the baking time if starting from cold.
- Freezing: This mac and cheese freezes well! Bake completely, cool, then cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight, then reheat in a 350°F (175°C) oven until hot and bubbly.
Indulge in this truly decadent Southern Baked Mac and Cheese – it’s the ultimate comfort food experience that will have everyone reaching for seconds!