Not everybody can make the mac and cheese at holidays. It’s an art form, and it’s sacred boos. That’s why I’m sharing this southern baked macaroni and cheese recipe that just may get you asked to do the honors. It uses a mix of different cheeses which you must hand grate for maximum melt. It also has a blend of a creamy texture and a casserole vibe. It’s perfectly spiced too. I know you can pull this off. I also have a tutorial video that will help you out. Give it a go.
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Video Tutorial
How To Make Baked Macaroni and Cheese
- In a heavy saucepan, whisk in cream, half-and-half, and butter over medium-low heat. Add black pepper, red pepper flakes, nutmeg, and mustard, and whisk in flour. Cook the mixture until there are no more flour lumps.
- Whisk in the cheddar, manchego, and Gruyere. Keep cheese sauce on low heat until ready for the baking dish.
- Using a stockpot or Dutch oven, bring water to a boil. Sprinkle in salt. Put in the pasta and cook. The macaroni should not be mushy. Drain and transfer to the prepared baking dish.
- Mix the eggs well into the pasta. Next, pour cheese sauce over the macaroni and stir well. Sprinkle paprika on top if desirable.
- Bake until you have a golden crust.
- Let cool before serving.
Southern Baked Macaroni and Cheese
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Equipment
Ingredients
- 6 tablespoons unsalted butter divided
- 1/2 cup heavy cream
- 2 cups half-and-half
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mustard
- 2 teaspoons all-purpose flour
- 3 1/2 cups shredded sharp cheddar cheese about 1 pound
- 1 cup shredded manchego cheese about 1/4 pound
- 1 cup shredded Gruyere cheese about 1/4 pound
- 8 cups water
- 1 1/2 teaspoons coarse salt
- 1 pound elbow macaroni
- 2 large eggs beaten
- 1/2- 1 teaspoon smoked paprika optional
Instructions
- Preheat oven to 350. Prepare a 9×13-inch baking dish with 2 tablespoons butter.
- In a heavy saucepan, whisk in cream, half-and-half and 4 tablespoons butter over medium-low heat. Add black pepper, red pepper flakes, nutmeg, and mustard, and whisk in flour. Cook the mixture about 2 minutes, until there are no more flour lumps. The mixture should not be bubbling. If so, reduce heat.
- Whisk in the cheddar, manchego, and Gruyere. Keep cheese sauce on low heat until ready for the baking dish.
- Using a stockpot or Dutch oven, bring 8 cups of water to a boil. Sprinkle in salt. Put in the pasta and cook for about 8 minutes. The macaroni should not be mushy. Drain and transfer to prepared baking dish.
- Mix the eggs well into the pasta. Next, pour cheese sauce over macaroni and stir well. Sprinkle paprika on top if desirable.
- Bake for 40 minutes, until you have a golden crust.
- Let cool for 10 minutes before serving.
Video
Notes
How To Store & Reheat
If you’re planning on storing your leftovers in the same baking dish it was made in, all you need to do is bring to room temp, cover it in a thin layer of foil and place it inside the fridge. It should be good for about 3-4 days. To reheat pop the covered dish in a 350°F oven, and let it warm up for around 20 minutes until it’s hot and bubbly again. To freeze, transfer it into an airtight container or a freezer-safe resealable bag. When frozen, it can maintain its quality for about 1 to 2 months. Just remember to thaw it thoroughly in the fridge overnight before reheating.Nutrition
Recipe Tips
- Don’t Overcook It: Just cook the pasta until al dente. It will continue to cook in the oven. If you overdo it, it will be mushy.
- Patience is Key: When whisking the cheese sauce, keep the heat on medium-low so it doesn’t get grainy. Slow and steady so it is smooth.
- Golden Crust Perfection: For the perfect finish, keep an eye on the baking process, and adjust the time accordingly.
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Recipe Help
Yep! Feel free to experiment with other cheeses. Just ensure they have good melting properties for that perfect gooey texture.
Just make sure you don’t overcook the cheese sauce.
Yep! Follow the instructions until step 5, cover the dish tightly, and refrigerate. When you’re ready to serve, proceed with baking as directed.
More Mac & Cheese Recipes
- Lobster Mac And Cheese
- White Cheddar Mac And Cheese
- Cauliflower Mac And Cheese
- Slow Cooker Mac And Cheese
- Velvetta Mac and Cheese
- Brisket Mac And Cheese
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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This recipe looks amazing I want to make this for Thanksgiving dinner.. If I want to double the recipe, do I just double everything? Also what would be the effect if I omitted the eggs?
The recipe makes a ton so you may not want to double but you could definitely do so or make two separate large dishes to make it easier for bake time. Also omitting the eggs would change the consistency and the structure as it helps to set up the dish.
This looks delicious do you know if it would freeze well before cooking?
I actually haven’t tried freezing this before cooking.
Oooh looks good I love baked Mac and Cheese it’s one of my best dishes. I guess me growing up in Florida and Georgia my family and I never needed to use flour to make it hold together. I actually stopped using eggs. Just a ruox made from butter, milk and cheese.
Oh nice!!!!
This was really good. Made it this past weekend with a smoked turkey. Perfect match. Also added the lobster and shrimp which added more great flavor.
Great Job!!!!
This really does look interesting after searching for hours. So, when do I add my lobster and shrimp?
Gosh that sounds awesome. I would add that when you toss everything together before baking.
Hi. This recipe looks good and I wanted to try it until I saw the ingredients. I am not a complainer nor do I have a problem with other people’s recipes, but some of these ingredients are not so easily available at regular grocery stores. When I see a recipe titled anything with “southern” I instantly look at it and like to try it. My mother, mother in-law, husband, and host of in-laws, cousins, etc grew up in the south. We have never heard of manchego nor gruyere cheese. I could look it up to see where I can purchase it, but to call it “southern” is misleading. Again, I don’t have any problem with other people’s recipe, but this is not the typical southern baked Mac and cheese. I hope my comment don’t come across as me not supporting you. I follow your blog and others because I was drawn to it because I enjoyed what’s on them. But our feedback should be important.
Hi Veronica, thanks so much for your comment. I think we can agree to disagree on this particular recipe. I don’t think certain cheeses make a recipe typically Southern. In this case, the technique and baking of the dish make it inherently Southern. Feel free to use different cheeses that you prefer. Cooking is very subjective so I want you to enjoy your dishes at home as much as possible but I also want you to be open to trying new things. The cheeses in this dish from Nicole are really wonderful together, and she is a true Southerner from Georgia. Give it a try!
I have found both cheeses you mentioned at grocery chains including Albertsons and Aldi.
Even Walmart has upped their game with specialty cheeses.
Now this is Mac and Cheese!! Thank you for sharing the recipe!