Is there anything more comforting than a bowl of Homemade Baked Macaroni and Cheese? It's the ultimate comfort food that brings back memories of childhood, cozy dinners, and pure happiness. Why settle for the boxed stuff when you can make your own?
Macaroni and cheese from scratch is a recipe that I have been working for years to make it creamy and cheesy. I have baked it with just cheese on top, with panko on top, using powdered cheese, with eggs included, and just on the stovetop. My goal is always to keep the recipes on my website to be budget friendly, so while some cheeses are great for macaroni and cheese, they are not wallet friendly for everyone. I give suggestions in tips and everyone can choose their favorites.
Please let us know if you try our Southern Baked Mac & Cheese in the comments and ratings below!
Try some of our other side dishes: Bacon, Pea Pasta Salad, Slow Cooker Mac and Cheese, Cheesy Hash Brown Casserole, Southern Squash Casserole, or Cheesy Broccoli Casserole.
Ingredients for Southern Mac and Cheese
- elbow macaroni noodles
- unsalted butter
- all purpose flour
- whole milk
- half and half or heavy cream
- salt
- dry mustard powder (optional)
- sharp cheddar cheese
- shredded cheese for topping
- black or white pepper
FAQs
Baked Macaroni and Cheese is a classic comfort food dish made with cooked macaroni pasta mixed with a creamy cheese sauce, topped with breadcrumbs or additional cheese, and baked until golden and bubbly.
Yes, you can assemble the macaroni and cheese ahead of time, cover it, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add an extra 10-15 minutes to the baking time if it is cold from the refrigerator.
Yes, you can freeze Baked Macaroni and Cheese. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven before serving.
A grainy cheese sauce can result from overheating the cheese. To avoid this, remove the sauce from the heat before adding the cheese, and stir until the cheese is just melted. Also, avoid using pre-shredded cheese, which can contain anti-caking agents that affect melting.
To prevent baked macaroni and cheese from drying out, ensure you don’t overbake it. Covering the dish with foil for the first half of the baking time can help retain moisture. You can also add a bit more milk or cream to the cheese sauce if it seems too thick.
Top Tips
- When cooking the noodles, cook a minute or two less than the package instructions suggest, to al dente. This is to prevent the noodles becoming mushy as they bake.
- When making roux, make sure you cook the butter and flour for about a minute, to avoid raw flour flavor. It usually smells a bit nutty while cooking.
- Boil the pasta in salted water, so it absorbs salt for enhanced flavor. This is optional, based on any sodium health issues you may have.
- For macaroni and cheese, you want to choose noodles which will hold onto the sauce, such as elbows, rotini, cavatappi, penne, or shells.
- What cheese makes the best cheesy, creamy macaroni and cheese? We have found a combination of medium cheddar, gouda, gruyere, and monterey jack have been the cheesiest and creamiest. However, use any combination which you like best.
- The best cheese is also when you shred your own cheese, which will not have the anti-caking agent from pre-shredded cheese. Bagged cheese makes the cheese grainy, plus can prevent it from melting as well.
- Don't forget to season your cheese sauce. A dash of mustard adds a tangy kick, while a pinch of nutmeg enhances the flavor profile. Don't be afraid to experiment with other spices or herbs to suit your taste.
- If you want to add bread crumbs on top, look for the seasoned type, which also includes parmesan or asiago. Mix a little melted butter in with the panko, then spread on top while it bakes. 1 ½ cups panko, 4 tablespoons of melted butter.
- If you have any leftovers, store into an airtight container or covered tightly with plastic wrap, in the refrigerator for 3-4 days.
How to make Creamy Baked Macaroni and Cheese
- Preheat oven to 350 degrees. Prepare a 9x13" casserole dish with nonstick spray.
- In a large pot, bring elbow noodles to a boil in salted water, cook 1-2 minutes less than the directions, to al dente. Drain well.
- Melt butter in large pot over medium heat, then whisk in flour. Continue to whisk for about a minute until it becomes bubbly and golden.
- Slowly add in milk, plus half and half or heavy cream. Whisk until nice, smooth, and you notice it is starting to thicken.
- Mix in salt, pepper, and dry mustard powder (optional).
- Combine 4 cups of shredded cheese into the roux mixture, until the cheese is melted and smooth.
- Add drained pasta and mix until noodles are coated with the cheese sauce.
- Pour into the prepared baking dish.
- Sprinkle the other 2 cups of shredded cheese over the top. Place in preheated oven to bake 25-30 minutes, until bubbly and golden brown.
- Remove from the oven and serve while still hot. Enjoy!
Creamy Southern Baked Macaroni and Cheese Recipe
Ingredients
- 1 lb (16 oz) elbow macaroni
- ½ cup (1 stick) unsalted butter
- ½ cup flour
- 3 cups milk
- 1 cup half and half or heavy cream
- 1-2 teaspoon salt
- ½ teaspoon dry mustard powder (optional)
- 4 cups shredded cheese
- 2 cups shredded cheese for topping
- ½ teaspoon black or white pepper
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13" pan with nonstick spray.
- In a large pot, bring elbow noodles to a boil in salted water, cook 1-2 minutes less than the directions. Drain well.
- Melt butter in a large pot over medium heat, then whisk in flour. Continue to whisk for about a minute until it becomes bubbly and golden.
- Mix in salt, pepper, and dry mustard powder.
- Combine 4 cups of shredded cheese into the roux mixture, until the cheese is melted and smooth.
- Add drained pasta and mix until noodles are coated with the cheese sauce.
- Pour into the prepared baking dish.
- Place in the drained pasta and combine well until noodles are coated with the cheese sauce.
- Pour into your prepared baking dish.
- Sprinkle the other 2 cups of shredded cheese over the top. Place in preheated oven to bake 25-30 minutes, until bubbly.
- Remove from oven and serve while still hot. Enjoy!
Jill Lockridge
We hope you enjoy this recipe!