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 the selection of cheeses you used in the recipe. It turned out great using the gluten-free pasta and GF flour substitutions.
Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!
Such a delicious mac n cheese! The whole family loved it. Cannot wait to make it again!
This creamy, cheesy and delectable Mac and cheese is calling my name. My family is going to go crazy for this southern classic.
This mac and cheese was so delicious! Loved the crispy top.
This is amazing! I’ve been looking for this recipe for forever! This is going to be for our family recipe from here on! Can’t explain the perfection you must have yourself!
This recipe sounds awesome! The thing I would add is homemade buttery croutons on top. My Mom’s Mac ‘N Cheese was fabulous but I don’t have her recipe. She would cube ‘day or two’ old bread, baste with butter & put on top before baking the Mac ‘N Cheese dish. Those lightly crunchy croutons on top were divine!
Deliciousssss Mac and cheese! Definitely worth making. Its my partners favorite! And we’ve made a few different Mac and cheese recipes over the years. This is the best.
Dear, made this for my family and friends, everybody LOVED it. Did everything by the recipe, fantastic. Our new favorite dish. Fist time I made it, followed recipe, but next time I made it , I added bacon bits. The whole level of awesome dish. Thank you for sharing.
Sadly very gritty a total miss
Absolutely yummy.
(But must note Gruyère is from Switzerland, not Sweden!).