The Best Southern Baked Mac and Cheese
ID: ecff0b2e...
A classic Southern baked macaroni and cheese that is incredibly creamy, cheesy, and easy to make from scratch. It features a rich, velvety cheese sauce made with Monterey Jack and sharp Cheddar, layered and baked to golden, bubbly perfection.
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🍳 Cooking Flow
Boil elbow macaroni until al dente, drain, and rinse with cold water. → Make a roux with butter and flour, then whisk in milk and seasonings to create a thickened sauce. → Melt half of the freshly shredded cheeses into the warm sauce and mix with the cooked pasta. → Layer the macaroni and remaining shredded cheese in a greased baking dish. → Cover with foil and bake at 375°F for 25 minutes, then uncover and bake for 10 more minutes until golden brown.
Cooking Steps
Brief Cooking Order
Boil elbow macaroni until al dente, drain, and rinse with cold water. → Make a roux with butter and flour, then whisk in milk and seasonings to create a thickened sauce. → Melt half of the freshly shredded cheeses into the warm sauce and mix with the cooked pasta. → Layer the macaroni and remaining shredded cheese in a greased baking dish. → Cover with foil and bake at 375°F for 25 minutes, then uncover and bake for 10 more minutes until golden brown.
Introduction
A classic Southern baked macaroni and cheese that is incredibly creamy, cheesy, and easy to make from scratch. It features a rich, velvety cheese sauce made with Monterey Jack and sharp Cheddar, layered and baked to golden, bubbly perfection.
Step 1
Add elbow macaroni to a pot of boiling salted water and cook for about 6 minutes until al dente.
Step 2
Drain the pasta and rinse with cold water to stop the cooking process.
Step 3
Shred the blocks of Sharp Cheddar and Monterey Jack cheese using the medium side of a box grater.
Step 4
Melt butter (or a combination of butter and bacon fat) in a pan over medium heat.
Step 5
Whisk in the flour and cook for about a minute to eliminate the raw flour taste.
Ingredients List
Important Notes
Shredding block cheese yourself instead of buying pre-shredded cheese ensures a smoother, creamier melt without the powdery coating.
Rinsing the pasta with cold water stops it from overcooking and becoming mushy during the baking process.
Using a little bacon fat alongside butter adds a wonderful, smoky depth of flavor to the cheese sauce.
Melt the cheese into the sauce with the heat turned off to prevent the sauce from separating or curdling.
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