Extra saucy with a crispy crust, this Southern Baked Macaroni and Cheese recipe will quickly steal your heart. It’s comfort food… elevated to the next level!
All kidding aside, this is the best homemade macaroni and cheese you’ll ever had the pleasure of noshing on. Outrageously creamy, this recipe is over-the-top decadent and crazy-addicting. It features SIX different cheeses… all which play an important role in this glorious, gimme-the-entire-casserole-dish masterpiece. Love cheesy recipes? Make sure to try my Sausage & Homemade Pumpkin Béchemel Lasagna, this Irish Beer Cheese Dip with Homemade Pretzel Bites, and my Grandma June’s Fully Loaded Mashed Potato Casserole (drool)! 😉
WATCH THIS CHEESE PULL ON THE GRAM!
What’s Southern Baked Macaroni and Cheese?
We moved to North Carolina in 2012, and have yet to host a big family gathering at our home for the holidays. My dad joined us the Christmas of 2015… then my sister-in-law, her husband and baby Izzy moved here from California last month. I love to entertain, so we thought it would be the perfect occasion to have everyone over for a festive meal.
I was first introduced to the fantastic tradition of macaroni and cheese during Thanksgiving by my dear friend Kelly. When we knew absolutely no one here, no kids and nowhere to go for the holidays… she showed us true southern hospitality and invited us into her mom’s home, every year. She also made me my first tomato sandwich on white bread with Duke’s Mayo. Oh, My!
INGREDIENTS FOR MY SPIN ON THIS RECIPE:
There’s a little bit of prep, as I always recommend shredding your own cheese. Trust me, it’s the best way to ensure cheesy, creamy, stringy goodness.
- Pasta Noodles (I prefer elbow or rotini)
- Room Temperature Butter
- Garlic
- All Purpose Flour
- Heavy Cream
- Half and Half
- Medium Cheddar
- Colby Jack
- Mozzarella
- Sharp Cheddar
- White Cheddar
- Softened Cream Cheese
- Onion Powder
- Paprika
- Mustard Powder
- Salt + Black Pepper
It might seem like a lot of ingredients, but most of it you should already have on hand in your pantry. If you can’t find white cheddar, any white semi-hard variety will do. I personally like the tangy taste of white cheddar so that’s why I included it here.
HOW TO MAKE A CREAMY CENTER WITH CRISPY CRUST:
The ooey-gooey interior really reminds me of Panera’s version that I oh-so-love. They hire me from time to time for photoshoots, so I always enjoy the perks of capturing their menu (ahem… eating it after!). I’m a big fan of either Panko or crispy-browned crusty cheese on top for texture… this time around I chose cheese. And I may never turn back, seriously (no offense, Panko! I heart you!).
LOTS OF PANKO LOVE HERE!
- Before starting, shred all cheeses. Be sure to set aside 1 cup of shredded medium cheddar, 1 cup of shredded Colby Jack, 1 cup of shredded mozzarella. Those you will use as your “crust topping”.
- Mince garlic and cut the butter into 7 tablespoon tabs.
- Preheat your oven to 425F. While you wait, boil the pasta to slightly less than al dente, reserving 1/2 cup of pasta water before straining the cooked pasta. Pour the pasta into a 9X13 casserole dish and toss with a couple tabs of butter.
- Place a large skillet over medium-high heat and melt 5 tablespoons of butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
- Whisk in the flour and continue to stir until golden. Next, pour in the reserved pasta water, heavy cream and half and half. Constantly whisk until thickened, about 4 minutes.
- Turn the heat on the stove to low and start to whisk in the remaining freshly grated cheeses that you did not set aside. Make sure to do this one handful at a time. Continue to whisk until all the cheese is fully melted. Next, whisk in the room-temperature cream cheese, onion powder, paprika, and mustard powder.
- Pour the sauce over the buttered noodles and mix to combine. Top with reserved shredded cheeses and bake for 10 minutes. Turn up the oven to broil and cook until the top cheese layer is crispy, about 5 minutes.
- Remove from the oven and allow to cool for 3 – 5 minutes. Then enjoy!
OTHER RECIPES YOU MIGHT ENJOY:
High Protein Homemade Mac & Cheese
Tuscan Butter Bean Skillet with Crusty Bread Dippers
Cheesy Jumbo Lump Crab Hot Spinach Dip
Super Cozy Potato and Leek Soup
White Lasagna Soup with Chicken
Air Fryer Arancini Balls with Red Pepper Sauce
Classic Fettuccini Alfredo with Peas and Pancetta
Beef and Mushroom Lasagna Soup
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Pasta Noodles (I prefer elbow or rotini)
- 7 tbsp. Room Temperature Butter, divided
- 4 Garlic Cloves, minced
- 3 tbsp. All Purpose Flour
- ½ cup Reserved Pasta Water
- ½ cup Heavy Cream
- 3.5 cups Half and Half
- 12 oz. Shredded Medium Cheddar
- 8 oz. Shredded Colby Jack
- 8 oz. Shredded Mozzarella
- 4 oz. Shredded Sharp Cheddar
- 4 oz. Shredded White Cheddar
- ¼ cup Whipped Cream Cheese
- ½ tsp. Onion Powder
- ½ tsp. Paprika
- ½ tsp. Mustard Powder
- Salt + Black Pepper, to taste
- Before starting, shred all cheeses. Be sure to set aside 1 cup of shredded medium cheddar, 1 cup of shredded Colby Jack, 1 cup of shredded mozzarella. Those you will use as your "crust topping".
- Mince garlic and cut the butter into 7 tablespoon tabs.
- Preheat your oven to 425F. While you wait, boil the pasta to slightly less than al dente, reserving ½ cup of pasta water before straining the cooked pasta. Pour the pasta into a 9X13 casserole dish and toss with 2 tbsp. of butter.
- Place a large skillet over medium-high heat and melt 5 tablespoons of butter. Add the minced garlic and sauté for 1 minute, or until fragrant.
- Whisk in the flour and continue to stir until golden. Next, pour in the reserved pasta water, heavy cream and half and half. Constantly whisk until thickened, about 4 minutes.
- Turn the heat on the stove to low and start to whisk in the remaining freshly grated cheeses that you did not set aside. Make sure to do this one handful at a time. Continue to whisk until all the cheese is fully melted. Next, whisk in the room-temperature cream cheese, onion powder, paprika, and mustard powder.
- Pour the sauce over the buttered noodles and mix to combine. Top with reserved shredded cheeses and bake for 10 minutes. Turn up the oven to broil and cook until the top cheese layer is crispy, about 5 minutes.
- Remove from the oven and allow to cool for 3 - 5 minutes. Then enjoy!
NOTES ON THIS RECIPE:
- Want to make this spicy? Add a few dashes of your favorite hot sauce and/or freshly sliced jalapeños into the mix! I love a spicy kick to cheesy goodness.
- To truly mimic a Panera-style Mac & Cheese, continue to step seven and skip the reserve cheeses on top. Mix to combine, and if you need to warm it up a bit pop the casserole dish in the oven for 10 minutes. Just be sure not to over-heat the cheese, as it will become greasy.
- I do not recommend making this the day before, as it will result in a dry final dish. Trust me, make time in your schedule to make it just before serving. I promise you won’t regret it!
PIN THIS FOR LATER:
This was AMAZING. Now my go to mac & cheese recipe! The only changes I made/will make is I used 1/2 tsp garlic powder instead of fresh garlic & omitted salt/pepper. I would also use a box & 1/2 of pasta as there was alot of cheese sauce for only 1 box. Other than that this was DELICIOUS!
So glad you tried this! My family is a saucy lover when it comes to Mac and cheese, but adding some more noodles just means more to share! 🙂