SOUTHERN BAKED MAC AND CHEESE Recipe

I perfected my Southern Baked Macaroni And Cheese Recipe with a secret ingredient that keeps it the most requested dish at my holiday table.

Ive always loved making Southern baked mac and cheese that somehow wows every time. Folks call it my Best Ever Mac And Cheese and it even shows up on holiday tables, but what keeps them coming is a little twist I hide in the dish.

Using elbow macaroni and a spoon of mayonnaise for real creaminess, it tastes like a Soulfood Mac And Cheese Baked Macaroni tradition, but sneaky and modern, the kind that gets talked about at family dinners. Want a recipe that makes people come back for seconds?

This is it.

Ingredients

• Elbow macaroni: starchy pasta, main carbohydrate source for energy, low in fiber unless whole grain.
• Unsalted butter: adds rich fat and flavor, boosts calories and mouthfeel, not heart-healthy.
• Whole milk and heavy cream: creamy dairy fats, provide calcium and protein, make sauce silky.
• Eggs: add protein and structure, help thicken, yolks bring extra richness and color.
• Mayonnaise: secret ingredient that makes it’s texture creamier, mostly oil so high in calories.
• Sharp cheddar and Colby Jack: bold and mild cheeses, high in protein and calcium, salty.
• Crushed buttery crackers: crunchy topping that adds salt and texture, more carbs and fat.

Ingredient Quantities

• 1 pound elbow macaroni
• 6 tablespoons unsalted butter, plus 2 tablespoons melted for topping
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 large eggs, lightly beaten
• 1/2 cup mayonnaise (secret ingredient, really makes it creamy)
• 4 cups sharp cheddar, shredded (about 16 ounces)
• 2 cups Colby Jack or Monterey Jack, shredded (about 8 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dry mustard powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper or smoked paprika, optional
• 1 cup crushed buttery crackers or panko crumbs for topping
• 2 tablespoons grated Parmesan, optional for extra flavor
• 2 tablespoons chopped fresh parsley, optional for garnish

How to Make this

1. Preheat oven to 350°F (175°C) and lightly butter a 9×13 or similar baking dish.

2. Bring a large pot of salted water to a boil, cook 1 pound elbow macaroni until just al dente (usually 1 to 2 minutes less than package directions). Reserve about 1/2 cup pasta water, then drain and set aside.

3. In a medium saucepan over medium heat melt 6 tablespoons unsalted butter. Whisk in 1/4 cup all purpose flour and cook, whisking, about 1 to 2 minutes until it smells a little nutty but not brown.

4. Slowly whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.

5. In a small bowl lightly beat 2 large eggs. Temper the eggs by whisking a few tablespoons of the hot milk mixture into the eggs, then slowly whisk the egg mixture back into the pot. Stir in 1/2 cup mayonnaise, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard powder, 1/2 teaspoon onion powder and the optional 1/4 teaspoon cayenne or smoked paprika.

6. Remove the sauce from heat and stir in shredded cheese, keeping about 1 cup sharp cheddar and 1/2 cup Colby Jack or Monterey Jack set aside for the topping. Stir until the cheese melts and the sauce is smooth. If it seems too thick add a splash of the reserved pasta water.

7. Fold the cooked macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning if needed.

8. Pour the mac and cheese into the prepared baking dish. Mix 1 cup crushed buttery crackers or panko crumbs with 2 tablespoons melted butter and 2 tablespoons grated Parmesan if using, then sprinkle evenly over the top along with the reserved cheddar and jack. Press the topping down slightly.

9. Bake uncovered at 350°F for 25 to 30 minutes until bubbly and golden on top. If you want extra browning, broil for 1 to 2 minutes but watch it close so it doesn’t burn. Let rest about 10 minutes, sprinkle 2 tablespoons chopped fresh parsley if you like, then serve.

Equipment Needed

1. 9×13-inch baking dish
2. Large pot for boiling pasta
3. Medium saucepan for the cheese sauce
4. Colander/strainer
5. Whisk
6. Heatproof spatula or wooden spoon
7. Measuring cups and spoons
8. Small mixing bowls (eggs, topping)
9. Cheese grater (or pre-shredded bag) and oven mitts

FAQ

SOUTHERN BAKED MAC AND CHEESE Recipe Substitutions and Variations

• Elbow macaroni: swap with cavatappi, medium shells, penne or rotini. They trap sauce really well, just watch the cook time cause bigger shapes might need another minute or two.
• Whole milk + heavy cream: use 4 cups half and half, or 3 cups whole milk plus 1 cup evaporated milk, or 3 cups milk and 1/2 cup cream cheese melted in. Keeps it rich without heavy cream.
• Mayonnaise (secret ingredient): replace with equal parts sour cream or plain Greek yogurt, or about 4 oz softened cream cheese. Still creamy, just a bit less of that mayo tang.
• Cheeses and topping: swap sharp cheddar for aged white cheddar, Gruyere or smoked Gouda; swap Colby Jack for Monterey Jack or Muenster. For the crunch top use crushed Ritz crackers, panko tossed with 2 tbsp melted butter, or crushed cornflakes.

Pro Tips

– Stop the pasta a little before it feels fully done, toss it with a splash of the reserved starchy water so it doesnt stick, and fold into the sauce while both are still warm. That way the pasta finishes cooking in the sauce and it soaks up more flavor instead of drying out.

– Grate cheese from the block and keep it cold until you add it. Pre-shredded cheese has anti caking stuff that makes a gluey or grainy sauce. Also add the cheese off the heat or over very low heat and stir gently so it melts smooth.

– Temper the eggs properly and dont rush it, otherwise you’ll get little cooked bits. Whisk a few tablespoons of hot sauce into the beaten eggs first, then slowly bring them in, and remove from high heat before adding. If the sauce looks too thick or starts to separate, whisk in a tablespoon or two of warm milk or reserved pasta water to bring it back.

– For a crunchy, not-soggy top, toast the crumbs in a pan with the melted butter first or broil just for a minute at the end, watching closely. Let the casserole rest before serving so it firms up, makes scooping easier, and the flavors settle.

SOUTHERN BAKED MAC AND CHEESE Recipe

Recipe by James Level

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I perfected my Southern Baked Macaroni And Cheese Recipe with a secret ingredient that keeps it the most requested dish at my holiday table.

Pin

Servings

8

servings

Calories

1010

kcal

Equipment: 1. 9×13-inch baking dish
2. Large pot for boiling pasta
3. Medium saucepan for the cheese sauce
4. Colander/strainer
5. Whisk
6. Heatproof spatula or wooden spoon
7. Measuring cups and spoons
8. Small mixing bowls (eggs, topping)
9. Cheese grater (or pre-shredded bag) and oven mitts

Ingredients

• 1 pound elbow macaroni

• 6 tablespoons unsalted butter, plus 2 tablespoons melted for topping

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 1 cup heavy cream

• 2 large eggs, lightly beaten

• 1/2 cup mayonnaise (secret ingredient, really makes it creamy)

• 4 cups sharp cheddar, shredded (about 16 ounces)

• 2 cups Colby Jack or Monterey Jack, shredded (about 8 ounces)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dry mustard powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper or smoked paprika, optional

• 1 cup crushed buttery crackers or panko crumbs for topping

• 2 tablespoons grated Parmesan, optional for extra flavor

• 2 tablespoons chopped fresh parsley, optional for garnish

Directions

• Preheat oven to 350°F (175°C) and lightly butter a 9×13 or similar baking dish.
• Bring a large pot of salted water to a boil, cook 1 pound elbow macaroni until just al dente (usually 1 to 2 minutes less than package directions). Reserve about 1/2 cup pasta water, then drain and set aside.
• In a medium saucepan over medium heat melt 6 tablespoons unsalted butter. Whisk in 1/4 cup all purpose flour and cook, whisking, about 1 to 2 minutes until it smells a little nutty but not brown.
• Slowly whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
• In a small bowl lightly beat 2 large eggs. Temper the eggs by whisking a few tablespoons of the hot milk mixture into the eggs, then slowly whisk the egg mixture back into the pot. Stir in 1/2 cup mayonnaise, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dry mustard powder, 1/2 teaspoon onion powder and the optional 1/4 teaspoon cayenne or smoked paprika.
• Remove the sauce from heat and stir in shredded cheese, keeping about 1 cup sharp cheddar and 1/2 cup Colby Jack or Monterey Jack set aside for the topping. Stir until the cheese melts and the sauce is smooth. If it seems too thick add a splash of the reserved pasta water.
• Fold the cooked macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning if needed.
• Pour the mac and cheese into the prepared baking dish. Mix 1 cup crushed buttery crackers or panko crumbs with 2 tablespoons melted butter and 2 tablespoons grated Parmesan if using, then sprinkle evenly over the top along with the reserved cheddar and jack. Press the topping down slightly.
• Bake uncovered at 350°F for 25 to 30 minutes until bubbly and golden on top. If you want extra browning, broil for 1 to 2 minutes but watch it close so it doesn't burn. Let rest about 10 minutes, sprinkle 2 tablespoons chopped fresh parsley if you like, then serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 369g
• Total number of serves: 8
• Calories: 1010kcal
• Fat: 70.6g
• Saturated Fat: 35.2g
• Trans Fat: 0.25g
• Polyunsaturated: 4.4g
• Monounsaturated: 18.8g
• Cholesterol: 144mg
• Sodium: 898mg
• Potassium: 188mg
• Carbohydrates: 56g
• Fiber: 2.1g
• Sugar: 5.9g
• Protein: 34.3g
• Vitamin A: 1875IU
• Vitamin C: 0mg
• Calcium: 675mg
• Iron: 0.75mg