Southern Mac And Cheese Recipe

Preheat and prepare pasta

Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4-6 quarts). Add the elbow macaroni and cook until just shy of al dente, about 6–7 minutes (it will finish cooking in the oven). Drain thoroughly and set aside.

Make a roux

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons of the butter. Once foamy, add the flour and whisk constantly for 1.5–2 minutes until the raw flour smell is gone and the mixture turns a pale golden color (do not brown). This is your roux.

Build the béchamel

Gradually whisk in the whole milk and heavy cream in two additions, whisking until smooth after each addition. Raise heat slightly and simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5–7 minutes.

Enrich the sauce

Reduce heat to low. Whisk in the softened cream cheese until smooth, then add the Dijon mustard, nutmeg, hot sauce, black pepper, and 1 tsp salt. Taste and adjust seasoning. Remove from heat.

Add cheeses

Stir in the shredded sharp and mild cheddar cheeses a handful at a time, stirring until melted and fully incorporated. If using white American cheese or Velveeta, add cubed pieces now and stir until creamy and smooth. If the sauce seems too thick, add 2–4 tablespoons of reserved pasta water to loosen it.

Combine with pasta

Fold the drained macaroni into the cheese sauce until evenly coated. If using optional sautéed onion, roasted red pepper, or crumbled bacon, fold them in now. Transfer mixture into a buttered 9x13-inch baking dish (or equivalent).

Make the topping by combining panko breadcrumbs, grated Parmesan, smoked paprika, chopped parsley (if using), and the remaining 2 tablespoons of melted butter in a small bowl. Toss until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac and cheese. Dot the top lightly with the remaining 2 tablespoons of butter (cut into small bits) for extra browning if desired.

Bake uncovered in the preheated 350°F (175°C) oven until bubbling and the topping is golden brown, about 25–30 minutes. For a deeper brown top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest for 10 minutes before serving to set the sauce. Garnish with additional chopped parsley if desired.

This recipe serves about 6–8 people as a hearty side or 4 as a main. Store leftovers covered in the refrigerator for up to 3–4 days. Reheat in a 350°F oven until warmed through or in a microwave in portions; add a splash of milk if the sauce tightens.

Adjust salt and hot sauce to taste. For a lighter version, substitute half-and-half for heavy cream and reduce butter by 1–2 tablespoons; the texture will be slightly less rich but still creamy.