Southern Style Mac and Cheese (Print Version)

Creamy baked elbow macaroni with a blend of cheddar, mozzarella, and Colby Jack cheeses topped with a crunchy crust.

# 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
17 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Add macaroni and cook until just al dente, approximately one minute less than package instructions. Drain thoroughly and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden and fragrant.
04 - Slowly whisk in milk and heavy cream while stirring constantly to prevent lumps. Continue cooking until mixture slightly thickens, approximately 4-5 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to incorporate seasonings evenly.
06 - Reduce heat to low. Add shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir continuously until completely melted and smooth.
07 - Add drained macaroni to cheese sauce. Mix thoroughly until all pasta is evenly coated with sauce.
08 - Pour macaroni mixture into prepared baking dish. Spread evenly and top with reserved 1 cup cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter in a small bowl. Sprinkle evenly over cheese layer for enhanced texture and color.
10 - Place baking dish in preheated oven and bake for 30-35 minutes until surface is bubbly and golden brown.
11 - Remove from oven and allow to cool for 10 minutes before serving to set the structure and prevent splattering.

# Expert Tips:

01 -
  • The three-cheese blend creates a flavor depth that tastes like you've been simmering this for hours, when really you haven't.
  • That panko topping gives you a textural contrast that makes people close their eyes mid-bite.
  • It's forgiving enough for a weeknight, impressive enough for a table full of people you want to impress.
02 -
  • Temperature control is everything—a roux that browns too fast becomes bitter, and a cheese sauce that gets too hot will separate into grease and clumps.
  • Never skip the resting period; it's the difference between creamy layers and a soupy mess.
  • If your sauce breaks or looks grainy, remove it from heat immediately and whisk in a splash of cold milk to rescue it.
03 -
  • If panko breadcrumbs aren't your thing, crushed crackers, crushed potato chips, or even fried onions create different but equally delicious textural contrasts.
  • Make this ahead and refrigerate it before baking—it actually tastes better the next day when flavors have had time to get to know each other.
  • Leftovers reheat beautifully in the oven at low heat, covered with foil, which is why I always hope there are leftovers.
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