Southern Baked Mac and Cheese (Ready-to-Print Version)
Five-cheese baked mac and cheese with creamy sauce and crisp top, ideal for sharing at any gathering.
# What You’ll Need:
→ Cheeses
01 -
3 cups (12 ounces) medium cheddar cheese, freshly shredded, divided
02 -
3 cups (12 ounces) Colby Jack cheese, freshly shredded, divided
03 -
3 cups (12 ounces) mozzarella cheese, freshly shredded, divided
04 -
2 cups (8 ounces) sharp cheddar cheese, freshly shredded
05 -
2 cups (8 ounces) white cheddar cheese, freshly shredded
06 -
4 ounces cream cheese, cubed and softened
→ Pasta
07 -
1 pound elbow macaroni
→ Dairy
08 -
2 cups heavy cream
09 -
2 cups half-and-half
→ Butter and Flour
10 -
7 tablespoons unsalted butter, divided
11 -
1/4 cup all-purpose flour
→ Aromatics & Seasonings
12 -
3 cloves garlic, minced
13 -
1 teaspoon dry mustard powder
14 -
1 teaspoon paprika
15 -
1 teaspoon onion powder
16 -
3/4 teaspoon kosher salt, plus more as needed
17 -
1/2 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 -
Preheat the oven to 425°F (218°C). Shred all cheeses and set aside 1 cup each of medium cheddar, Colby Jack, and mozzarella for the topping. Grease a 9x13-inch casserole dish.
02 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook just under al dente, about 1-2 minutes less than package directions. Reserve 1 cup pasta water, then drain the pasta and set aside.
03 -
In a large skillet, melt 5 tablespoons butter over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in flour and cook, stirring, for 2-3 minutes until lightly golden.
04 -
Slowly whisk in reserved pasta water, heavy cream, and half-and-half until smooth. Reduce heat to low. Add medium cheddar, Colby Jack, mozzarella, sharp cheddar, and white cheddar cheeses one handful at a time, whisking until completely melted after each addition. Stir in cream cheese, mustard powder, paprika, onion powder, salt, and pepper until the sauce is silky.
05 -
Add cooked macaroni to the prepared casserole dish. Toss with 2 tablespoons melted butter until coated evenly.
06 -
Pour the cheese sauce over the macaroni. Fold gently until pasta is thoroughly coated with the sauce.
07 -
Sprinkle the reserved medium cheddar, Colby Jack, and mozzarella cheeses evenly over the top.
08 -
Bake in the preheated oven for 10 minutes until bubbling at the edges. Switch the oven to broil and broil for 5 minutes, monitoring closely, until the top is golden and crisp.
09 -
Remove from oven and allow to rest for 5 minutes before slicing. Serve warm for the creamiest texture.
# Handy Tips:
01 -
Always shred cheese from a block for the smoothest melt and avoid pre-shredded varieties, which contain anti-caking agents that cause grainy texture.
02 -
Slightly undercook the pasta, as it will finish baking in the oven for the ideal consistency.
03 -
Add cheese gradually and whisk thoroughly to prevent the sauce from breaking.
04 -
Broil just until golden; watch carefully to avoid burning the cheese topping.
05 -
For make-ahead, assemble and refrigerate unbaked for up to 24 hours; add 10-15 minutes to baking time if starting cold.