Creamy Southern Baked Macaroni and Cheese

Creamy Southern Baked Macaroni and Cheese ingredients

• 1 lb elbow macaroni
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 cups sharp cheddar cheese
• 2 cups Monterey Jack cheese
• 1 cup smoked gouda or Gruyere cheese
• 4 oz cream cheese
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

How to make Creamy Southern Baked Macaroni and Cheese

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray, ensuring the entire interior surface is coated to prevent sticking.
2. Bring a large pot of salted water to a rolling boil. Add the 1 pound of elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. The pasta should still have a slight bite as it will finish cooking in the oven. Drain the macaroni well and set aside.
3. While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Once melted, add 1/4 cup of all-purpose flour and whisk constantly for 2 minutes to create a roux. This will cook out the raw flour taste.
4. Gradually whisk in the 3 cups of whole milk and 1 cup of heavy cream into the roux. Continue whisking until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, stirring frequently, and cook for 5-7 minutes until it slightly thickens.
5. Remove the saucepan from the heat. Add 4 oz of cream cheese, 4 cups of shredded sharp cheddar cheese, 2 cups of Monterey Jack cheese, and 1 cup of smoked Gouda or Gruyere cheese (reserving about 1 cup of cheddar for topping). Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy.
6. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper into the cheese sauce. Taste the sauce and adjust seasonings as desired.
7. Add the drained cooked macaroni to the large saucepan with the cheese sauce. Stir gently but thoroughly to ensure every piece of macaroni is coated evenly with the rich cheese sauce.
8. Pour half of the macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer with a spatula.
9. Sprinkle half of the reserved 1 cup of sharp cheddar cheese over this layer. Then, spoon the remaining macaroni and cheese mixture over the first layer.
10. Top the entire dish evenly with the remaining reserved cheddar cheese. For an extra crispy topping, you can add a sprinkle of additional paprika or breadcrumbs if desired.
11. Bake in the preheated oven for 30-35 minutes, or until the macaroni and cheese is bubbly around the edges and the top is beautifully golden brown and slightly crispy.
12. Once baked, remove the dish from the oven and let it rest for 10-15 minutes before serving. This resting period allows the cheese sauce to set slightly, making for cleaner scoops and a more cohesive texture. Serve warm as a hearty side or a comforting main dish.

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