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Ultra-Creamy Southern Baked Macaroni and Cheese with a Golden Crust

A close-up of a square slice of baked southern macaroni and cheese with a deeply browned, crispy top crust.
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This recipe delivers the rich, velvety texture of true Southern comfort food. You get a deeply cheesy interior thanks to a custard base and multiple cheeses, topped with a satisfyingly golden, slightly crisp crust.

Ingredients

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  • 1 tablespoon unsalted butter, softened, for greasing the pan
  • 16 ounces elbow macaroni, uncooked
  • 10 cups water (or water mixed with chicken bouillon concentrate)
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces smoked Gouda cheese, shredded
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 4 cups whole milk
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • 1/2 cup panko breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the softened butter.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the cheese sauce base. In a large saucepan over medium heat, melt 1/2 cup of butter. Whisk in the flour and cook for one minute, stirring constantly, to create a roux.
  4. Gradually whisk in the whole milk and evaporated milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. In a separate bowl, combine 6 ounces of the sharp cheddar, all of the Monterey Jack, Gruyère, and Gouda cheeses. Reserve the remaining 2 ounces of sharp cheddar for the topping.
  7. Slowly whisk the shredded cheese mixture into the warm milk sauce until completely melted and smooth.
  8. In a small bowl, lightly beat the two eggs. Temper the eggs by slowly whisking about 1 cup of the hot cheese sauce into the eggs. Then, slowly pour the egg mixture back into the main cheese sauce, whisking constantly until fully incorporated. This creates the rich, creamy custard base.
  9. Add the cooked, drained macaroni to the cheese sauce and stir gently until every piece is coated.
  10. Pour the macaroni mixture into the prepared baking dish.
  11. Sprinkle the remaining 2 ounces of sharp cheddar cheese evenly over the top. If using, mix the panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese layer for extra crunch.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is golden brown and slightly crisp.
  13. Let the baked macaroni and cheese rest for 10 minutes before serving.

Notes

  • For the best texture, shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting.
  • If you want a deeper Southern flavor, substitute 1/2 cup of the whole milk with heavy cream.
  • To achieve a very crispy top, place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Nutrition

Find it online: https://www.purecookingjoy.com/southern-baked-macaroni-and-cheese/

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