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 is my go to mac & cheese! I love, switching out the cheeses and adding bacon or jalapeños. Everyone loves it.
Made this for thanksgiving 2024, it was easy to make following this recipe and my guests loved it so much I made two more batches! Highly recommend!
Awe, thanks boo!
I made this for Thanksgiving and it tasted great but the cheese ended up with a gritty texture. Any way to avoid this in the future? Did I cook the sauce at too high a temperature or too long?
Sorry to hear that! What cheese did you use?
Did you use pre shredded cheese? The starch in it can cause grittiness.
I have made your baked macaroni previously, maybe…5 or 6 years ago. Maybe. I cant remember, but Im wondering is this slightly modified because I remember using a smoked white cheddar as well as Gruyère and I want to say after reading the blog post it was a recipe adapted from your sister or sister in law? If so, I loved that recipe and cant find it written down in my notes anywhere. Is it anywhere on the website?
Thanks in advance
Sorry you might be confusing this recipe with someone else’s. I don’t have a sister or sister in law. The recipe is still the same and hasn’t be changed.
Can I just use milk instead of the heavy cream & half & half?
You can. It won’t have as much richness and thickness however.
Hi, is there a way I can make this recipe eggless?
I would suggest making my brisket mac and cheese without the brisket for a mac that has no egg that’s baked.
Can I cook it as is without the spice? Will the recipe change then?
The flavor will be a little different
This is the best Mac and cheese I’ve ever tasted. So happy I found your site!!
Thank you so much, Janine!!
Really great Mac & cheese. World’s better than the box stuff or even usual restaurant versions. It’s so rich. My wife even picked up on the spices you recommended. I have to admit I didn’t use the paprika on top, but crumbled a little bacon and panko. Thank you.
Thanks, doll! So happy to hear that you liked it!
Bacon!!! Fantastic idea, thank you!
Recipe says two teaspoons of flour that has to be a mistake. Should it be two tablespoons?
Hi Gerald, not that is not a mistake I only use two teaspoons, if you want you can use two tablespoons but I haven’t tested this recipe with that much flour. Hope you enjoy!