Southern Oven-Baked Mac Cheese (Printable)

Creamy baked macaroni with sharp cheddar and a crunchy golden topping, perfect for gatherings.

# What You Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Topping

15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish thoroughly.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, approximately 1 minute less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden.
04 - Slowly whisk in milk and cream, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly.
06 - Reduce heat to low. Stir in cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce. Mix until all pasta is evenly coated.
08 - Pour mixture into prepared baking dish. Top with reserved cheddar cheese.
09 - Combine panko breadcrumbs with melted butter and sprinkle evenly over the top for enhanced crispness.
10 - Bake for 30-35 minutes, or until bubbling and golden brown on top.
11 - Allow to cool for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like a restaurant-quality sauce but comes together in under an hour with ingredients you probably already have.
  • The three-cheese blend gives you depth without being pretentious—sharp cheddar does the heavy lifting while Colby Jack and mozzarella keep things creamy and smooth.
  • That golden, bubbly top tells you when it's done, and the smell will have everyone drifting toward the kitchen before you've even called them to eat.
02 -
  • Never skip the flour-butter roux step—it's the difference between a silky sauce and one that feels grainy or separated.
  • Undercook your pasta by about a minute because the oven will finish the job; overcooked pasta turns mushy and breaks down in the sauce.
  • Keep your heat low when adding cheese so it melts smoothly instead of breaking and turning oily.
03 -
  • Make the mac and cheese up to a day ahead, cover it, refrigerate it, and bake it when you're ready—just add 5-10 minutes to the baking time because it'll start cold.
  • If you accidentally make lumps in your sauce, strain it through a fine-mesh sieve before mixing in the pasta; it takes a minute but saves the whole dish.
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