Southern Mac and Cheese Recipe
Equipment
- 1 Saucepan
- 1 Baking dish
- 1 Whisk
Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Colby Jack cheese (shredded)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup grated Parmesan cheese (optional, for topping)
Substitutions:
- Use gluten-free pasta for a GF version
- Swap Colby Jack for mozzarella for extra creaminess
- Try plant-based milk for a dairy-light option
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make a roux: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until bubbly.
- Add milk slowly while whisking to avoid lumps. Cook until sauce thickens.
- Season with salt, pepper, paprika, and garlic powder.
- Add cheeses (reserve some cheddar for topping) and stir until melted into a smooth sauce.
- Combine macaroni and sauce in a large bowl. Mix until all pasta is coated.
- Transfer to baking dish, sprinkle with reserved cheese and Parmesan.
- Bake for 20–25 minutes until bubbly and golden on top.
- Cool slightly before serving for the best texture.
Notes
- Let rest before serving for best flavor.
- Use a mix of cheeses for richer taste.