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Southern Baked Macaroni and Cheese Casserole

Southern-style macaroni and cheese casserole is the definition of comfort food! Tender pasta is cooked in a perfectly-seasoned homemade cheese sauce. No eggs, no Velveeta, no extra dairy -- just pure, cheesy goodness, 100% homemade!
Course Side Dish
Cuisine Southern
Keyword Baked Macaroni and Cheese Casserole, mac and cheese, maraconi and cheese casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author I Heart Recipes

Ingredients

  • 3 cups uncooked elbow macaroi

Homemade Cheese Sauce:

Crunchy Breadcrumb Topping:

Instructions

  • Bring a large pot of salted water to a boil over medium-high heat on the stovetop. Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
    3 cups uncooked elbow macaroi
  • While the pasta is cooking, toss 4 tbsp of salted butter into a large saucepan and melt over medium heat.
    4 tbsp salted butter
  • Once the butter is melted, sprinkle in 3 tbsp of all-purpose flour.
    3 tbsp all purpose flour
  • Whisk the flour with the butter until well-combined, making sure that there aren't any lumps.
  • Next, pour the half & half into the saucepan and whisk until smooth.
    3 1/2 cups half & half
  • Let the flour, butter, and half & half mixture simmer until it starts to thicken, then reduce the heat to medium-low.
  • Add in 1 cup of shredded sharp cheddar cheese and mix until well incorporated. 
    2 cups sharp cheddar cheese
  • Sprinkle the seasoning salt & black pepper in the cheese sauce and stir.
    2 tsp seasoning salt, 1 tsp ground black pepper
  • Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce. For best results, mix the sauce into the noodles in batches.
  • Fold the macaroni and cheese sauce until everything is well incorporated.
  • Prepare a 9x13 casserole dish or baking dish with butter or baking spray.
  • Combine the remaining shredded sharp cheddar cheese (1 cup) with the shredded mozzarella cheese in a separate bowl.
    1 cup mozzarella cheese, 2 cups sharp cheddar cheese
  • Add a layer of macaroni and cheese at the bottom of the baking dish, then top with a heavy layer of the shredded cheese mixture. Repeat
  • In a separate small bowl, mix two tablespoons of melted butter with the panko breadcrumbs. Stir until the butter is soaked into the breadcrumbs.
    1/2 cup Italian panko bread crumbs, 2 tbsp salted butter
  • Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
  • Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
  • Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

Video

Notes

  • Under-cook the pasta just slightly. The pasta should be very al dente, so it doesn’t overcook in the oven. Cook it for 2-3 minutes less than the package directions say. 
  • Layering this mac and cheese casserole is crucial for the creaminess, so don’t skip out on it!
  • Want to spice it up a bit? Add more seasonings to the cheese sauce, like onion powder, garlic powder, dry mustard powder, or cayenne pepper, for a little kick of heat.
  • Add-ins aren’t traditional in Southern mac and cheese, but if you feel like going rogue, add bacon, go Cajun style with sausage, or even make a fancy lobster mac and cheese.
  • Let the mac and cheese casserole cool before serving. This way, the creamy cheese sauce will have a chance to set a little, so it won't be runny or messy when you serve it up.
  • Want a richer homemade cheese sauce? Swap out the half-and-half for heavy cream. Want a lighter sauce? Use whole milk.
  • If you’re not a fan of extra-sharp cheddar, use mild cheddar or even white cheddar. Pepper jack cheese, Colby jack cheese, or Monterey jack cheese are all great options.
  • For best results, buy blocks of cheese and shred it yourself! Store-bought shredded cheese has added anti-caking ingredients, and it doesn't melt as well as freshly shredded cheese.