Description
This Southern baked macaroni and cheese is a creamy, comforting dish featuring a blend of cheeses and a golden, slightly crisp topping. It’s perfect for family gatherings or as a delicious main course.
Ingredients
Scale
- 1 pound elbow macaroni, or other small pasta shape
- ½ cup (1 stick) unsalted butter, plus extra for greasing the baking dish
- ½ cup all-purpose flour
- 6 cups whole milk, warmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or more to taste
- 4 cups (about 16 ounces) sharp cheddar cheese, freshly shredded
- 2 cups (about 8 ounces) Monterey Jack cheese, freshly shredded
- 1 cup (about 4 ounces) Gruyère cheese, freshly shredded
- 1 cup (about 4 ounces) Colby Jack cheese, freshly shredded
- ½ cup (about 2 ounces) freshly grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375°F (190°C)
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside
- Melt the unsalted butter and whisk in the flour to form a roux
- Gradually whisk in warmed whole milk and cook until the sauce thickens
- Remove from heat and add seasonings, then incorporate the cheese until melted and smooth
- Fold in the cooked macaroni until well coated
- Pour the mixture into a greased 9×13 inch baking dish, sprinkle with remaining cheeses, and bake for 25-30 minutes until golde
- Let rest for 10-15 minutes before serving
Notes
Shred your own cheese for better melting.
Add milk while reheating to maintain creaminess.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 115 mg