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Ultra Creamy Southern Baked Macaroni and Cheese

A close-up of a thick, golden slice of southern baked macaroni and cheese with a crispy, browned top.
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This recipe delivers the rich, custard-style Southern baked macaroni and cheese you crave. It features a blend of sharp cheeses and bakes to a perfect golden crust, making it the best baked mac and cheese for any gathering.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F. Grease a 9×13 inch baking dish with the softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well.
  3. While the pasta cooks, combine the water and chicken bouillon concentrate in a large pot and bring to a boil. Add the drained macaroni to the boiling broth mixture and cook for 3 minutes. Drain the pasta completely.
  4. In the same pot, melt the 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and paprika. Cook this roux for 1 minute, stirring constantly.
  5. Gradually whisk in the evaporated milk and whole milk until the sauce is smooth. Bring the mixture to a simmer, stirring until it thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat.
  6. In a large bowl, combine the cooked macaroni, the shredded sharp cheddar, Monterey Jack, and Gruyère cheeses. Pour the thickened milk mixture over the pasta and cheese. Stir gently to coat everything.
  7. In a small bowl, whisk the lightly beaten eggs into about 1/2 cup of the hot cheese sauce mixture to temper them. Then, slowly pour the egg mixture back into the main cheese sauce, stirring constantly until fully incorporated. Do not return the sauce to the heat.
  8. Pour the macaroni mixture into the prepared baking dish. If using, sprinkle the panko breadcrumbs evenly over the top. Sprinkle the remaining 2 ounces of sharp cheddar cheese over the breadcrumbs.
  9. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
  10. Let the casserole rest for 10 minutes before serving. This allows the custard to set for the creamiest texture.

Notes

  • For the richest flavor, use freshly shredded cheese instead of pre-shredded varieties, as they melt better.
  • If you prefer a less custardy texture, you can omit the eggs and use an extra 1/2 cup of milk.
  • This dish is excellent as a holiday side dish or a comforting weeknight side food.

Nutrition

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