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!!