Southern Oven Baked Mac Cheese (Print view)

Rich cheddar cheese and tender macaroni baked to golden perfection with a crunchy topping.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Cook elbow macaroni until just al dente, approximately 1 minute less than package instructions. Drain and reserve.
03 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
04 - Slowly whisk milk and heavy cream into the roux, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to combine.
06 - Reduce heat to low. Stir in 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 mix until all pasta is evenly coated.
08 - Pour pasta and cheese mixture into the prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for additional crunch.
10 - Bake for 30-35 minutes until the mixture is bubbly and the top is golden brown.
11 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like Sunday dinner without requiring you to spend all day cooking.
  • The three-cheese blend hits different—sharp, creamy, and somehow both sophisticated and deeply homey.
  • Nobody can eat just one serving, and honestly, that's the point.
02 -
  • Don't skip the resting time after baking—I learned this the hard way when I dug in immediately and basically ate lava, though the flavor was incredible right up until the roof of my mouth protested.
  • Keep your heat low when melting cheese or it will separate and look grainy instead of smooth and luxurious—this discovery saved me from three failed batches.
03 -
  • Cook your pasta just under al dente because those little tubes are going to soften in the oven and you want them tender, not falling apart.
  • Reserve that last cup of cheddar for topping and don't skip it—those crispy, melted patches on top are what makes people scoop from the edges of the dish first.
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