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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I would give it 6 stars if I could! We ALL loved it!
Super easy to make and tons of amazing flavor and creamy goodness!
YUM!
Best mac and cheese I have found!
Made this it was a hit for my family they Loved it. I will definitely try this again. The only thing is the gruyere cheese was a little hard to find, but founded it. GREAT RECIPE!!!
Stepped up to help a friend “doctor up” a full-size catering pan of mac n cheese that turned out very dry. I doubled the recipe, except for the cheese. It turned out perfect and everyone at the social event said they liked it.
So good!!
This is a great recipe. However, I would like to make a smaller serving size for about 4-6. Could you send me the recipe for it?
Thanks
Hi Lyne, I don’t have a recipe for a smaller serving of this but you can just halve the recipe but watch the cooking and baking times to make sure it doesn’t overbake.
PERFECT…Southern dish that’s all about taste. The heavy cream and the 3 cheeses and the creamy goodness with a nice bite that makes the best m&c bakes continuously searched for. This recipe IS where Southern meets Mac&Cheese in the oven. Brilliant
Hooray thank you so so much!
This looks absolutely amazing – the perfect comfort food for a night cwtching up on the sofa! Sim x
That was so crazy good that I made it two nights in a row ! 😀 The cheese pasta dish we make in my country is completely different. It’s still very good and comfy, but that southern Mac has something more. Thank you for the recipe, I’ll be trying more from your blog !
Hi there. I know it has been a while since anyone has commented on this site, however I am hoping I will get a response. I love this recipe!!
Mac and cheese in the top 5 of what I could eat 7 days a week and never get tired of it.
My question is this; can this be made in a crock pot?
If so how.?
I hope I get to hear back from you soon!
Respectfully,
Veronica
This recipe is specifically intended to be baked. Grandbaby Cakes has a slow cooker mac and cheese recipe (https://grandbaby-cakes.com/slow-cooker-macaroni-and-cheese/) that you can use your crockpot for.
Delicious, just delicious. I am an “older” grandma cook from the old school tradition. However, I love to try new recipes for my friends and this Mac and cheese was “THE BOMB”, as teens say. Will be making it a favorite.
Hooray!!!!
Seriously the best I’ve ever made and ever had!