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Ultimate Southern Baked Macaroni and Cheese

A close-up of a square slice of rich, creamy southern baked macaroni and cheese with a perfectly browned top.
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Make the best Southern baked macaroni and cheese featuring four cheeses, a creamy sauce base, and a golden, crispy baked top. This is a classic soul food comfort dish.

Ingredients

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  • 1 tablespoon unsalted butter, softened, for greasing the baking dish
  • 16 ounces elbow macaroni, uncooked
  • 10 cups water
  • 2 teaspoons chicken bouillon concentrate (or 2 cups chicken broth)
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 8 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Colby cheese, shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 4 cups whole milk
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded sharp cheddar cheese, for topping
  • 1/4 cup panko breadcrumbs, optional, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well.
  3. While the pasta cooks, prepare the cooking liquid: In a large pot, combine the 10 cups of water and the chicken bouillon concentrate. Bring to a boil. Add the drained macaroni and cook for 2 minutes. Drain the pasta again thoroughly. Set aside.
  4. Prepare the cheese sauce: In a large saucepan or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the whole milk and evaporated milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  7. Add 6 ounces of the sharp cheddar, all of the Monterey Jack, Gruyère, and Colby cheeses to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and velvety.
  8. In a separate bowl, whisk the lightly beaten eggs into about 1 cup of the warm cheese sauce to temper them. Slowly pour the egg mixture back into the main cheese sauce, whisking constantly.
  9. Add the cooked macaroni to the cheese sauce and stir gently until the pasta is fully coated.
  10. Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with 2 ounces of the remaining sharp cheddar cheese. Top with the remaining macaroni mixture.
  11. In a small bowl, combine the remaining 2 ounces of sharp cheddar cheese with the panko breadcrumbs, if using. Sprinkle this mixture evenly over the top layer of macaroni.
  12. Bake for 25 to 30 minutes, or until the top is golden brown and the sauce is bubbly around the edges.
  13. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the creamiest texture, shred your own cheese instead of using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that can affect melting.
  • This recipe uses a custard base (eggs and evaporated milk) common in old fashioned baked macaroni recipes for a rich, velvety interior.
  • If you skip the panko topping, sprinkle an extra 1/4 cup of shredded cheese on top for a purely cheesy crust.

Nutrition

Find it online: https://chefsily.com/southern-baked-macaroni-and-cheese/