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Authentic Southern Baked Macaroni and Cheese

A thick, golden slice of southern baked macaroni and cheese with a bubbly, browned top served on a white plate.
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A classic recipe for rich, creamy Southern baked macaroni and cheese featuring a velvety cheese sauce and a golden, slightly crisp top, perfect for holidays and family gatherings.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt the 1/2 cup butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and nutmeg. Cook, stirring constantly, for one minute.
  4. Gradually whisk in the whole milk and evaporated milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  5. Remove the saucepan from the heat. Whisk in the lightly beaten egg until fully combined.
  6. Add the 8 ounces of sharp cheddar, Monterey Jack, and Gruyère cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the macaroni mixture into the prepared baking dish. Sprinkle the remaining 1 cup of extra sharp cheddar cheese evenly over the top.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
  10. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the creamiest texture, shred your own cheese instead of using pre-shredded varieties.
  • You can prepare the sauce and mix the pasta ahead of time; cover and refrigerate up to 24 hours before baking. Add 5 to 10 minutes to the bake time if baking cold.
  • For an extra crispy top, you can briefly place the dish under the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.

Nutrition

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