Description
A creamy, rich, and comforting Southern baked mac and cheese made with simple pantry staples. This budget-friendly dish features a smooth cheddar cheese sauce with a crispy optional topping, perfect for weeknights or gatherings.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3 cups freshly grated sharp cheddar cheese
- 8 ounces softened cream cheese
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup panko breadcrumbs (optional)
- 1 tablespoon melted butter (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about one minute less than package directions. Drain and set aside.
- In a large skillet or Dutch oven over medium heat, melt the butter. Once foamy, add the flour and whisk constantly for about 2 minutes until the mixture turns light golden (roux).
- Slowly pour in the milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens and simmers gently, coating the back of a spoon.
- Stir in mustard powder, garlic powder, salt, and pepper. Simmer for 1 minute.
- Remove the pan from heat. Whisk in the softened cream cheese until smooth. Add the shredded cheddar cheese a handful at a time, stirring until melted before adding the next batch.
- Add the cooked pasta to the cheese sauce and stir gently to coat evenly. Taste and adjust seasoning if needed.
- Pour the mixture into the prepared baking dish and spread evenly.
- If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 20-25 minutes until the top is bubbly and golden brown.
- Let the dish rest for 5 minutes before serving to allow the sauce to set.
Notes
For best results, grate your own cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. Ensure the cheese is at room temperature before adding to the sauce for smoother melting. Do not overcook the pasta initially as it will continue to cook in the oven. Let the dish rest for 5 minutes after baking to allow the sauce to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 18
Keywords: mac and cheese, southern mac and cheese, baked mac and cheese, comfort food, budget friendly meal, easy dinner, cheddar cheese recipe