Southern Soul Oven Mac Cheese (Printer-Friendly)

Creamy cheddar baked macaroni with a golden crust, classic Southern comfort ideal for sharing.

# What You'll Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Topping

15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted

# How To Make:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, approximately 1 minute less than package instructions. Drain thoroughly and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden and fragrant.
04 - Slowly whisk milk and heavy cream into the roux, stirring constantly to prevent lumps. Continue cooking for 4-5 minutes until the sauce achieves a slightly thickened consistency.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Blend thoroughly and adjust seasoning to taste.
06 - Reduce heat to low. Add shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce and fold together until all pasta is evenly coated.
08 - Pour the macaroni and cheese mixture into the prepared baking dish. Spread evenly and top with reserved 1 cup sharp cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter and distribute evenly over the cheese layer for enhanced texture.
10 - Bake for 30-35 minutes until the surface is bubbly and golden brown.
11 - Remove from oven and allow to cool for 10 minutes before plating. This permits the dish to set properly.

# Expert Tips:

01 -
  • The three-cheese blend creates a depth that single-cheese versions can't touch, keeping it interesting bite after bite.
  • That golden crust on top gives you two textures in one spoon, which is genuinely addictive and makes people ask for seconds before they're finished with the first.
02 -
  • Undercooked pasta is non-negotiable; overcooked mac and cheese is a real tragedy that happens to good people, and stopping one minute early prevents it.
  • Low heat when adding cheese prevents it from breaking and becoming grainy—I learned this the hard way by watching melted cheese separate into sad clumps.
03 -
  • Shred cheese from blocks instead of using pre-shredded if you have time; the starch coating on bagged cheese can make sauce texture gritty instead of silky.
  • Keep the pan temperature moderate throughout—high heat is your enemy and low heat is your friend when working with cheese.
Go Back