Description
This classic Southern baked mac and cheese is pure comfort in a dish — creamy inside, golden on top, and packed with rich cheesy flavor.
Ingredients
- 1 lb elbow macaroni
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 3 cups sharp cheddar cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 1 cup Gruyere cheese, shredded
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper (optional)
- Topping (optional): 1 cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Boil pasta until al dente. Drain and set aside.
- Melt butter in a saucepan. Whisk in flour; cook 1 minute. Slowly add milk and half and half. Simmer until thickened. Stir in seasonings.
- Remove from heat and stir in cheddar, Colby Jack, and Gruyere until smooth and creamy.
- Mix pasta with cheese sauce until fully coated. Spread evenly into prepared dish.
- Mix breadcrumbs with melted butter. Sprinkle evenly on top for crunch (optional).
- Bake uncovered for 30 minutes, until golden and bubbly. Let rest 10 minutes before serving.
Notes
For a smoky kick, add smoked paprika or cayenne to the sauce. Colby Jack adds a creamier melt — but feel free to swap with Monterey Jack or mozzarella. For a crisp topping, broil the casserole for 1–2 minutes at the end.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern