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The Ultimate Creamy & Crispy Southern Baked Macaroni and Cheese – Soul Food Classic

A thick, golden slice of southern baked macaroni and cheese with a bubbly, browned cheese crust.
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Make this rich, soul food classic: Southern Baked Macaroni and Cheese. This recipe delivers an ultra-creamy interior with a desirable golden, crispy baked top. It is perfect for holidays or family gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon unsalted butter, softened, for greasing the pan
  • 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, divided
  • 4 ounces Colby cheese, shredded, divided
  • 4 ounces smoked Gouda cheese, shredded, divided
  • 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
  • 1/4 teaspoon garlic powder
  • 2 cups whole milk
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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, prepare the cheese sauce base. In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, paprika, and garlic powder. Cook this roux for one minute, stirring constantly.
  4. Gradually whisk in the whole milk and evaporated milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the beaten eggs quickly until fully combined.
  6. Add 6 ounces of the cheddar, 6 ounces of the Monterey Jack, 4 ounces of the Colby, and 4 ounces of the Gouda cheese to the sauce. Stir until all the cheese is melted and the sauce is smooth.
  7. In a large bowl, combine the cooked, drained macaroni with the cheese sauce. Mix until the pasta is evenly coated.
  8. Pour half of the macaroni mixture into the prepared baking dish. Sprinkle with half of the remaining shredded cheeses.
  9. Top with the remaining macaroni mixture. Sprinkle the rest of the reserved cheeses evenly over the top layer.
  10. Bake for 30 to 35 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
  11. Let the baked macaroni and cheese rest for 10 minutes before you serve it.

Notes

  • For a crispier top, you can mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle this over the final layer of cheese before baking.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent the sauce from becoming perfectly smooth.
  • This recipe uses four cheeses for depth, but you can substitute with your favorite blend, keeping the total amount consistent.

Nutrition

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