Southern Baked Mac and Cheese (Printer-Friendly Version)
Extra creamy mac and cheese packed with five cheeses, spice, and a crispy golden top. Perfect for gatherings or comfort food nights.
# What You'll Need:
→ Pasta
01 -
2 pounds elbow macaroni
→ Sauce
02 -
5 tablespoons unsalted butter, plus 2 tablespoons for assembling
03 -
3 cloves garlic, minced
04 -
5 tablespoons all-purpose flour
05 -
2 cups reserved pasta cooking water
06 -
3 cups heavy cream
07 -
2 cups half-and-half
08 -
1 teaspoon mustard powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon paprika
11 -
1/2 teaspoon sea salt, or to taste
12 -
1/2 teaspoon black pepper
→ Cheeses
13 -
3 cups medium cheddar cheese, freshly shredded (plus 1 cup reserved for topping)
14 -
3 cups Colby Jack cheese, freshly shredded (plus 1 cup reserved for topping)
15 -
2 cups mozzarella cheese, freshly shredded (plus 1 cup reserved for topping)
16 -
1 1/2 cups sharp cheddar cheese, freshly shredded
17 -
1 1/2 cups white cheddar cheese, freshly shredded
18 -
8 ounces cream cheese, softened and cubed
# Steps to Follow:
01 -
Preheat oven to 425°F (220°C). Grease a 9x13 inch casserole dish. Bring a large stockpot of salted water to a boil, add macaroni, and cook 2 minutes less than package instructions for al dente. Reserve 2 cups cooking water, then drain and set pasta aside.
02 -
Shred all cheeses. Reserve 1 cup each of medium cheddar, Colby Jack, and mozzarella for topping. Allow cheeses and cream cheese to come to room temperature for smooth melting.
03 -
In a large skillet over medium-high heat, melt 5 tablespoons unsalted butter. Sauté minced garlic for 1 minute until fragrant. Whisk in flour and cook, stirring, until light golden, about 2 minutes.
04 -
Slowly whisk in reserved pasta water, heavy cream, and half-and-half. Reduce heat to low and simmer, whisking constantly, until slightly thickened and smooth.
05 -
Add medium cheddar, sharp cheddar, white cheddar, Colby Jack, and mozzarella to the sauce, one handful at a time, whisking thoroughly after each addition for even melting. Continue until sauce is fully creamy. Add cream cheese and blend until smooth.
06 -
Add mustard powder, onion powder, paprika, sea salt, and black pepper. Stir until well combined and adjust seasoning to taste.
07 -
Place drained macaroni in the casserole dish. Add 2 tablespoons butter and toss until noodles are coated. Pour cheese sauce over the pasta and mix until evenly distributed.
08 -
Sprinkle the top evenly with the reserved medium cheddar, Colby Jack, and mozzarella cheeses. Bake uncovered for 10 minutes, then broil on high for 3 to 5 minutes until cheese is bubbling and golden brown. Watch closely to prevent burning.
09 -
Remove from oven and let rest 5 to 10 minutes before serving to allow sauce to set.
# Additional Tips:
01 -
Always shred cheese from blocks for best melting; pre-shredded cheese contains additives that inhibit smooth sauce formation.
02 -
Gradually add cheese to sauce over low heat to prevent breaking and graininess.
03 -
Pasta should be undercooked as it will finish baking in the oven—avoid mushy texture.
04 -
Dish can be assembled ahead and refrigerated overnight; add 10–15 minutes to baking if cold.
05 -
Let mac and cheese rest before serving for cleaner portions and a set sauce.