Creamy Southern Baked Macaroni and Cheese

A classic comfort food featuring tender elbow macaroni, a rich cheese sauce, and a golden, bubbly topping. This baked version develops a delicious layer of melted, lightly browned cheese on top while keeping the pasta creamy underneath, combining sharp cheddar with a smooth, velvety sauce.

Equipment

• 9-by-13-inch baking dish
• Large pot
• Large saucepan
• Whisk

Ingredients

• 1 pound (450 g) elbow macaroni
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded mozzarella cheese, optional
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 cup shredded sharp cheddar cheese (for topping)
• ½ cup shredded Monterey Jack cheese (for topping)
• 2 tablespoons melted butter, optional (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, stopping 1–2 minutes before full tenderness. Drain thoroughly and set aside.
3. Place a large saucepan over medium heat and melt 4 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1–2 minutes until smooth and slightly bubbly.
4. Gradually pour in the milk while whisking continuously. Once incorporated, stir in the heavy cream. Cook for 4–6 minutes, stirring frequently, until the sauce begins to thicken and coats the back of a spoon.
5. Add garlic powder, onion powder, paprika, salt, and black pepper. Stir well to distribute seasonings.
6. Reduce heat to low. Add the shredded cheddar, Monterey Jack, and optional mozzarella gradually, stirring after each addition until melted and smooth. Do not let the sauce boil.
7. Add the cooked and drained macaroni to the saucepan. Stir gently until every piece is evenly coated with the cheese sauce.
8. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and Monterey Jack over the top. Optionally drizzle with melted butter.
9. Bake uncovered for 25–30 minutes until bubbling around the edges and golden brown. For a deeper crust, broil for an additional 1–2 minutes, watching closely.
10. Remove from the oven and let rest for 5–10 minutes before serving.

Notes

Shred your own cheese for a smoother sauce, as pre-shredded cheese contains anti-caking agents. Keep the sauce slightly loose before baking as the pasta will absorb moisture. Add a pinch of cayenne pepper for a bolder flavor if desired.