Southern Mac & Cheese Recipe

Preheat the oven to 350°F (175°C) if you plan to bake the mac & cheese with topping; otherwise you can skip oven steps. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni to the boiling water and cook 1–2 minutes less than the package's al dente time (usually about 7–8 minutes) so it finishes cooking in the sauce. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, combine 1/2 teaspoon ground black pepper and 1 teaspoon paprika in a small bowl; this will be added to the sauce for seasoning and color.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foamy, add 3 tablespoons all-purpose flour and whisk constantly for 1.5–2 minutes until the raw flour smell is gone and the mixture turns slightly golden (this cooks the flour).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream in a few additions to prevent lumps. Continue whisking until smooth. Bring the mixture to a low simmer (do not boil vigorously) and cook, stirring frequently, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Season the sauce

Reduce heat to low. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 3/4 teaspoon salt, and the prepared paprika/pepper mix. Taste and adjust seasoning if needed.

Incorporate the cheeses

Remove the saucepan from heat. Gradually stir in 1.5 cups shredded sharp cheddar, 3/4 cup shredded Monterey Jack, and 1/2 cup grated Parmesan in small handfuls, stirring until each addition melts and the sauce becomes smooth and glossy. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water (add a tablespoon at a time) to reach desired consistency.

Combine pasta and sauce

Add the drained elbow macaroni to the cheese sauce and gently fold until all the pasta is evenly coated. Taste and adjust salt, pepper, or paprika as needed.

If baking: transfer the mac & cheese to a lightly buttered 8x8-inch (or similar) baking dish. In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 teaspoon paprika. Sprinkle the breadcrumb mixture evenly over the top.

Bake in the preheated 350°F (175°C) oven for 15–18 minutes until bubbly and the topping is golden. For extra browning, run under the broiler 1–2 minutes while watching closely.

If not baking: simply serve the mac & cheese immediately from the saucepan, optionally sprinkling the paprika on top for color.

Let rest 5 minutes before serving to thicken slightly, then serve warm.