Southern Baked Macaroni: A Comfort Food Classic

Introduction to Southern Baked Macaroni

Southern baked macaroni is a beloved comfort food known for its rich, creamy texture and hearty flavors. This dish holds a special place in Southern cuisine, often served at family gatherings, holidays, and potlucks. The combination of pasta, cheese, and a unique blend of seasonings makes it a standout dish that brings warmth and satisfaction to any meal.

Key Ingredients for Delicious Macaroni

The basic ingredients for southern baked macaroni include elbow macaroni, cheese, milk, butter, and eggs. Cheddar cheese is the hallmark of this recipe, providing its signature taste. Some variations include adding cream cheese for extra creaminess or incorporating sharp cheddar for a more intense flavor. Additionally, spices such as paprika or a hint of mustard powder can elevate the flavor profile, bringing out the dish’s Southern roots.

How to Prepare Southern Baked Macaroni

To prepare this delightful dish, begin by cooking the macaroni until al dente, then drain. In a separate bowl, mix your cheese and other ingredients, such as beaten eggs and milk, to create a rich mixture. Combine with the pasta and transfer everything to a greased baking dish. Bake until the top is golden brown and bubbling, resulting in a mouthwatering macaroni that is sure to impress.

This Southern baked macaroni recipe is not just a side dish; it can also be served as a main course. With its appealing presentation and heartwarming flavors, it truly embodies Southern hospitality. Enjoy a warm helping with family or friends, making it a cherished dish in your culinary repertoire.

• Creamy, cheesy, golden, and baked to perfection — this Southern-style mac and cheese is rich with layers of flavor, crispy edges, and a soul-food touch. Perfect for Sunday dinners, Thanksgiving, and any holiday feast.
  
  🕒 Recipe Overview
  Prep Time: 15 minutes
  Cook Time: 35 minutes
  Total Time: 50 minutes
  Servings: 6–8
  
  🧂 Ingredients
  For the Pasta
  1 lb (450g) elbow macaroni
  1 tablespoon salt (for boiling water)
  For the Cheese Sauce
  ½ cup (115g) unsalted butter
  ½ cup (65g) all-purpose flour
  4 cups (950ml) whole milk
  1 cup (240ml) heavy cream
  3 cups (340g) sharp cheddar cheese, shredded
  1 cup (110g) Monterey Jack cheese, shredded
  1 cup (100g) Colby or mild cheddar cheese, shredded
  ½ teaspoon paprika
  ½ teaspoon garlic powder
  Salt & pepper to taste
  For Baking
  1 cup (115g) shredded cheddar or Colby Jack for topping
  2 tablespoons butter, melted (optional, for extra browning)
  
  🔪 Directions
  Cook the Pasta
  Boil macaroni in salted water until just al dente (about 7 minutes). Drain and set aside — don’t overcook!
  Make the Roux
  In a large saucepan, melt butter over medium heat. Whisk in flour until smooth and slightly golden, about 1 minute.
  Add Milk and Cream
  Slowly pour in milk and heavy cream, whisking continuously until the sauce thickens (about 4–5 minutes).
  Add Seasonings & Cheese
  Stir in paprika, garlic powder, salt, and pepper.
  Add shredded cheeses (reserve some for topping) and whisk until creamy and smooth.
  Combine with Pasta
  Pour cheese sauce over cooked macaroni and stir to coat evenly.
  Bake the Mac & Cheese
  Transfer to a buttered 9×13-inch baking dish.
  Sprinkle the remaining cheese on top and drizzle with melted butter if desired.
  Bake at 350°F (177°C) for 25–30 minutes, or until bubbly and golden on top.
  Cool Slightly & Serve
  Let sit for 10 minutes before serving to set the layers — creamy in the center, crispy on the edges.
  
  💡 Pro Tips
  Shred cheese from the block — pre-shredded cheese won’t melt as smoothly.
  For extra flavor, mix in a little smoked gouda or Velveeta.
  Bake uncovered for a crisp top, or cover loosely for creamier texture.