Oh, mac and cheese! Just saying the words makes me want to curl up on the sofa with a big ol’ bowl. There’s just something about that warm, creamy, cheesy goodness that instantly feels like home, right? My grandma used to make this incredible baked mac and cheese for Sunday dinners, and the smell alone would make our whole house feel like a hug. It wasn’t just any mac and cheese, though; it was *the* Ultimate Southern Baked Mac And Cheese Recipe Delight, with that perfect balance of super smooth cheese sauce and that ridiculously crispy topping. Trust me, this is the recipe that’ll become your family’s go-to comfort food, just like it did for mine!
Why This Ultimate Southern Baked Mac And Cheese Recipe Delight is a Must-Try
There’s a reason this mac and cheese is a favorite. Here’s why you’ll love it:
- So Easy to Make: Seriously, even if you’re new to the kitchen, you can totally nail this.
- Unbelievably Creamy: We’re talking luscious cheese sauce that just melts in your mouth.
- That Crispy Topping: Panko breadcrumbs and butter? Perfection. It’s the best crunch!
- Crowd-Pleaser Guaranteed: Bring this to any potluck or family dinner, and watch it disappear.
- So Versatile: It’s the perfect side dish for almost anything!
Gather Your Ingredients for the Ultimate Southern Baked Mac And Cheese Recipe Delight
Alright, let’s get down to business! Here’s what you’ll need to whip up this magic. Make sure you’ve got everything on hand:
- 1 pound elbow macaroni, cooked just until al dente
- 1/2 cup (that’s one stick!) unsalted butter, plus more for the topping
- 1/2 cup all-purpose flour
- 3 cups whole milk (trust me, whole milk makes it creamier!)
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese (get the good stuff!), divided
- 2 cups shredded Gruyere cheese (adds a lovely nutty flavor!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (just a pinch for color and a tiny bit of warmth)
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter (for toasting those breadcrumbs!)
Crafting the Ultimate Southern Baked Mac And Cheese Recipe Delight: Step-by-Step
Alright, let’s get this cheesy goodness made! It’s not as hard as you think, and following these steps will get you to mac and cheese heaven in no time. Grab your apron!
Preparing the Macaroni
First things first, get that macaroni cooked. You want it just right, so don’t overcook it! Aim for ‘al dente’ – that means it still has a tiny bit of bite to it. Once it’s perfect, drain it really well and set it aside. We don’t want any sad, mushy pasta!
Creating the Creamy Cheese Sauce
Now for the magic sauce! Melt that butter in a big pot over medium heat. Whisk in the flour and cook it for just a minute – let it get nice and bubbly. Then, slowly drizzle in the milk and cream, whisking like crazy so you don’t get any lumps. Keep stirring until it thickens up, looking luscious and smooth. This usually takes about 5-7 minutes. Once it’s thick, take it off the heat and stir in all that shredded cheddar and Gruyere. Oh, the smell! Stir until all the cheese is melted and gooey. Season it with salt, pepper, and that little pinch of paprika. If you want to see how other cheesy pasta dishes come together, check out this one-pot macaroni cheeseburger soup recipe!
Assembling and Baking Your Mac and Cheese
Now, pour that gorgeous cheese sauce over the drained macaroni and give it a good stir so every noodle is coated. Spread it all into your greased baking dish. For that irresistible crunchy topping, just mix the panko breadcrumbs with the melted butter and sprinkle it all over the top. Pop it into your preheated oven (that’s 375°F or 190°C) for about 20-25 minutes. You want it to be golden brown and bubbly around the edges. Let it rest for 5-10 minutes after it comes out – it’ll be super hot!
Tips for the Perfect Ultimate Southern Baked Mac And Cheese Recipe Delight
Want to make this mac and cheese absolutely legendary? I’ve got a few little secrets up my sleeve that’ll take it from delicious to DANGEROUSLY good. These are the things I always do:
- Shred Your Own Cheese: Seriously, don’t use the pre-shredded stuff. It has anti-caking agents that make your sauce a little less smooth. Grating it yourself makes all the difference for that ultra-creamy texture.
- Don’t Skimp on the Fat: That whole milk and heavy cream? Crucial! They give the sauce its richness and luxuriously smooth feel. While I love a good slow cooker mac and cheese, this baked version really needs that dairy power.
- Watch That Topping: The panko and butter combo is key for crunch, but keep an eye on it in the oven. It can go from golden to burnt faster than you think!
Ingredient Notes and Substitutions for Your Mac and Cheese
Okay, let’s chat about the nitty-gritty of these ingredients! Sometimes you might be missing something, or you just want to tweak it a bit, and that’s totally fine. The whole milk really is key for that super creamy sauce, but if you absolutely can’t find it, you could use 2% milk with a splash more heavy cream – just keep an eye on it. As for the cheese, cheddar and Gruyere are my go-to for that perfect balance of sharp and nutty, but feel free to experiment! Monterey Jack or even a bit of smoked Gouda can be delicious. Just aim for cheeses that melt well, and remember my earlier tip about grating your own!
Serving Suggestions for Ultimate Southern Baked Mac And Cheese Recipe Delight
This mac and cheese is a star all on its own, but oh boy, does it play well with others! It’s amazing alongside some crispy fried chicken or a slow-cooked pulled pork. For a delightful veggie boost and to balance all that cheesy goodness, I love serving it with a heaping side of my favorite green beans or some sweet candied carrots. It makes for an absolutely perfect Southern feast!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let your baked mac and cheese cool down a bit, then pop it into an airtight container and into the fridge. It’ll be good for about 3-4 days. To reheat, you can pop a portion in the microwave for a minute or two, or – my favorite way – spread it into a small baking dish and warm it up in a 350°F (175°C) oven until it’s bubbly and delicious again. A little splash of milk can help keep it extra creamy!
Frequently Asked Questions about Ultimate Southern Baked Mac And Cheese Recipe Delight
Got questions simmering? I’ve got answers!
Can I make this ahead of time?
Oh yes, you absolutely can! This mac and cheese is a great make-ahead option. Assemble the whole dish, but don’t bake it. Cover it tightly and keep it in the fridge for up to 2 days. When you’re ready to bake, just take it out about 30 minutes before you want to pop it in the oven so it’s not ice cold. You might need to add a few extra minutes to the baking time.
What’s the secret to avoiding watery mac and cheese?
The biggest culprits for watery mac and cheese are usually overcooked pasta or adding too much liquid to the sauce. Always cook your pasta al dente – it finishes cooking in the oven. For the sauce, make sure it thickens nicely before you add the cheese. Also, using good quality, full-fat dairy like whole milk and heavy cream really helps create that stable, creamy texture.
Can I add protein to this recipe?
Absolutely! This recipe is a fantastic base for adding cooked protein. Cooked bacon bits, shredded rotisserie chicken, or even some small pieces of ham or sausage would be delicious stirred into the macaroni and cheese mixture before baking. Just make sure whatever protein you add is already cooked through!
Nutritional Information
Here’s a general idea of what you’re getting in each serving of this Ultimate Southern Baked Mac And Cheese Recipe Delight. Remember, these are estimates and can vary a bit based on the exact ingredients you use and how you measure them!
- Serving Size: 1 cup
- Calories: 650
- Total Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Cholesterol: 120mg
- Sodium: 700mg
- Total Carbohydrates: 55g
- Fiber: 3g
- Sugar: 5g
- Protein: 20g
Ultimate Southern Baked Mac and Cheese
- Total Time: 50 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy baked mac and cheese recipe with a crispy topping, perfect for any occasion.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the cheddar cheese and Gruyere cheese until melted and smooth. Season with salt, pepper, and paprika.
- Add the drained macaroni to the cheese sauce and stir to combine.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- For an extra cheesy flavor, you can add a bit of Parmesan cheese to the sauce.
- If you prefer a softer topping, you can omit the breadcrumbs.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: mac and cheese, baked mac and cheese, southern mac and cheese, cheesy pasta, comfort food, casserole