Southern Soul Mac and Cheese (Print Version)

Creamy macaroni with cheddar and golden crust, embracing Southern comfort food flavors.

# What You'll 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, or to taste

→ Topping

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

# How To Make It:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
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 thoroughly 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 to incorporate seasonings evenly.
06 - Reduce heat to low. Stir in sharp 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 macaroni and cheese mixture into the prepared baking dish. Top with reserved sharp cheddar cheese.
09 - If desired, combine panko breadcrumbs with melted butter and sprinkle evenly over the top for enhanced crunch and color.
10 - Bake for 30-35 minutes, or until the mixture is bubbly and the top is golden brown.
11 - Remove from oven and let cool for 10 minutes before serving to allow the mixture to set slightly.

# Top Tips:

01 -
  • It tastes like the kind of meal that makes people forget their manners and just eat with their eyes closed.
  • The three-cheese blend creates this deep, complex flavor that simple recipes can never achieve.
  • That golden crust on top is pure magic, crispy against the creamy pasta underneath.
02 -
  • If your sauce breaks or looks grainy, you overheated it or added cheese too quickly—low and slow is the entire secret.
  • Don't skip the resting time after baking; it firms up enough to serve in portions instead of sliding onto the plate like soup.
03 -
  • Make the cheese sauce while your pasta water comes to a boil so everything finishes at the same time and stays hot.
  • Always reserve some of the top cheese for garnish instead of mixing it all in—that final layer creates texture and visual appeal that matters more than you'd think.
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