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Southern Baked Macaroni and Cheese Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Baked Macaroni and Cheese recipe features creamy, cheesy elbow macaroni layered with sharp cheddar cheese, baked to a golden perfection. The dish combines a rich cheese sauce made from a roux base with whole milk and sharp cheddar, mixed with eggs for extra richness and structure. It’s a comforting, crowd-pleasing casserole perfect for family dinners or holiday gatherings.

Ingredients

Dry Ingredients

  • 4 cups dry elbow macaroni
  • 1/2 tsp salt
  • 3 tbsp all-purpose flour

Dairy & Eggs

  • 3 tbsp salted butter
  • 2 cups whole milk
  • 6 eggs
  • 6 cups shredded sharp cheddar cheese (divided: 3 cups for cheese sauce, 3 cups for layering)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the macaroni and cheese.
  2. Cook the macaroni: Boil the 4 cups of dry elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
  3. Make the roux base: In the same pot, melt 3 tablespoons of salted butter over low to medium heat.
  4. Add flour: Whisk in 3 tablespoons of all-purpose flour and cook for about 3 minutes, stirring constantly to remove the raw flour taste and form a roux.
  5. Incorporate milk: Gradually whisk in 2 cups of whole milk, stirring continuously over low heat until the mixture thickens into a creamy sauce without curdling.
  6. Add cheese: Stir in 3 cups of shredded sharp cheddar cheese into the sauce until fully melted and smooth.
  7. Combine with macaroni: Remove the pot from heat and fold the drained macaroni into the cheese sauce, coating all noodles evenly.
  8. Mix eggs and salt: In a separate bowl, whisk together 6 eggs and 1/2 teaspoon of salt. Pour this into the macaroni and cheese mixture and stir well to combine thoroughly.
  9. Layer the casserole: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over this layer. Add the remaining macaroni and cheese mixture, then top with the last 1 1/2 cups of cheddar cheese.
  10. Initial bake: Cover the casserole dish with aluminum foil to prevent excessive browning and bake for 30 minutes in the preheated oven.
  11. Finish baking: Remove the foil and bake uncovered for an additional 15–20 minutes until the casserole is set in the center and the top is golden brown.
  12. Check doneness: Insert a knife into the center; if it comes out clean without runny cheese filling, the dish is fully cooked.
  13. Serve: Let the casserole cool slightly and serve warm. Refrigerate any leftovers in an airtight container for up to 3-4 days.

Notes

  • Use sharp cheddar cheese for the best flavor and melting quality.
  • Rinsing the cooked macaroni stops the cooking and helps prevent mushiness in the baked dish.
  • Adding eggs helps the casserole set and gives it a rich texture after baking.
  • Covering with foil initially prevents the cheese from burning before the inside is heated through.
  • This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baked from cold.

Find it online: https://slsrecipes.com/southern-baked-macaroni-and-cheese-recipe/