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 love love this recipe. My family and friends have made this my #1 baked macaroni and cheese. Haven’t tried any that comes close❤️❤️
Like Nicole above, I also am not good at mac and cheese. I’m a good cook but can never get this right. I’m going to be making this for Easter. I’ll try and take a pic and come back and let you all know how it went. Finger crossed!
This was really good! Made it for Superbowl. I halved the recipe and omitted the smoky paprika and red pepper flakes. Will definitely make again. Thanks for a great recipe.
DID YOU USE THE MUTMEG AND MUSTARD ??
I cooked this today for my family and they Loved it! I followed recipe exactly. This is a taste from my childhood. Wonderful recipe!
New family fav! Flavors are on point. Can’t wait to make this again.
I have never had good luck with macaroni and cheese. And I’m a good cook but still it’s always come out either blah or not good or whatever. This came out perfectly and it tasted even better the next day. I know that you can experiment with cheeses but how do you know what cheeses to use if you want to change it up?
Taste and research
The cheese flavors were spot on. A true grown up recipe! Super rich and yummy.
Hello,
Can the nutmeg be omitted? I can’t find it in stores, I actually think it is sold out! Just wondering if it would change the taste if I didn’t add it?
Yes you can omit.
This was a nice change from my home made mac and cheese I liked the variation with the two additional cheeses (I already use cheddar) . The only change is it needed a little more flavor therefore next time I will add 1/4 tsp of Lowery’s season salt.
This looks delicious, going to try it in a smoker (gonna set at 225 for an 60-90 mins, instead of baked at 350 for 40 mins) and see how it turns out!