Baked Mac n Cheese was not a dish on our traditional Thanksgiving table but as I studied regional cuisines, found that it graces the Holiday tables throughout much of the Southern United States.
Since moving to South Carolina, I have found that Baked Mac n Cheese has become a new Holiday tradition at our house and folks seem to really enjoy it. Making mac n cheese from scratch is pretty quick seeing as the sauce can be made as the pasta is boiling. If you prefer, you can make a creamy stove top Mac-n-Cheese.
My daughter likes it both ways but keeping with tradition, this one was done baked.
Check out my other mac and cheese recipes:
Creamy Baked Macaroni n Cheese
Making mac n cheese from scratch is pretty quick seeing as the sauce can be made as the pasta is boiling.
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Servings: 8 servings
Ingredients
- 3 cups macaroni , uncooked
- 6 tbsp butter
- 4 tbsp flour
- 2 cups milk
- salt & pepper , to taste
- 1/2 tsp paprika
- 1/2 tsp dry ground mustard
- 2 cups mild cheddar cheese , shredded
- 1 cup sharp cheddar cheese , shredded
- 1 cup of fresh bread crumbs or panko bread crumbs
Instructions
- Preheat oven to 350°F
- Cook macaroni according to the package instructions or until just al dente. Be careful not to overcook since the pasta will absorb some sauce during baking and become softer.
- Drain pasta and set aside.
- In a large sauce pan, melt butter and add flour. Stir to combine and make a roux. Next add milk and whisk completely until the sauce starts to thicken. Next add the cheese and stir to combine until melted whisking out any lumps.
- Taste the cheese mixture and add the salt & pepper, paprika and ground mustard until it has a good taste. When you are content with the taste, add in the pasta and stir well until combined.
- Butter or spray a 9 x 9 inch baking dish. Pour the macaroni and cheese into the baking dish.
- Sprinkle with fresh buttered bread crumbs or panko (optional) and bake for 35-45 minutes or until it is hot and bubbly. It will firm up as it cools. Let stand for about 10-15 minutes or until fully set before serving.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
It tasted wonderful but the cheese sauce was very thick. I added extra cheese and broccoli, cauliflower, and bacon. I think I need to add more milk or reduce the amount of flour in the roux next time.
Southern Mac n cheese is the best
I absolutely love homemade mac n cheese. Unfortunately my kids have been tainted by blue box mac, LOL. I love this simple recipe!
My kids, especially my step son, did like the boxed version for a while but now that he’s had this a few times, he prefers it to the boxed mix.
This looks so creamy and delicious. I love a good baked mac & cheese, but my husband would rather a stovetop, so I don’t make it as much as I’d like to. I’m going to have to try this one, it’s a bit different than my own and I do love to try new Mac and Cheese recipes. One of my favorites!
Yes, my step-son did too, at first. Now he’s a believer. It’s all about what you grew up on.
This would be a big winner in my house. Looks great.
Thank you, Peter!
I LOVE the look of this!! A lot of macaroni cheese recipes look a bit dry but yours looks beautifully saucy!
Thank you, Becca. I appreciate that. They can tend to get dry as the macaroni absorbs the sauce but my Mom always told me to make it saucier than you think you need to allow for that. Thanks for stopping over.