Southern Soul Oven Baked Mac (Printable)

Creamy baked macaroni with cheddar cheese and golden crust, ideal for comforting family meals.

# 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 It:

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 elbow macaroni and cook until just al dente, approximately 1 minute less than package instructions. Drain and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in milk and heavy cream while stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4 to 5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly to combine.
06 - Reduce heat to low. Stir in sharp cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until fully melted and smooth.
07 - Add drained macaroni to the cheese sauce. Toss until all pasta is evenly coated.
08 - Pour macaroni mixture into prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter. Sprinkle mixture evenly over cheese for additional crunch and golden texture.
10 - Bake for 30 to 35 minutes until mixture is bubbly and top is golden brown.
11 - Remove from oven and allow to cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • The three-cheese blend creates depth you can't get from a single cheese, and somehow it never feels heavy or one-dimensional.
  • It actually gets better as it sits, making it perfect for feeding a crowd without stress or last-minute scrambling.
02 -
  • Don't skip the roux step thinking you can just dump cheese into hot milk—you'll end up with a broken, grainy sauce that tastes more separated than smooth, and no amount of stirring fixes it.
  • Reserve that extra cup of cheddar for topping instead of mixing it all in; it creates a textural contrast and browns differently than buried cheese, giving you visual proof it's cooked through.
03 -
  • Shred your own cheese from blocks instead of using pre-shredded—the anti-caking agents in pre-shredded versions interfere with how smoothly it melts, and you'll taste the difference in texture.
  • Make this a few hours ahead and bake it right before serving; the flavors deepen and meld as it sits, and you avoid the stress of cooking everything at once.
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