Description
A rich, creamy, and indulgent Southern mac and cheese made from scratch with a stable roux-based sauce, sharp cheddar, gruyère, and mozzarella. This comforting dish is easy to make, uses pantry staples, and delivers a silky texture that is perfect for family dinners or gatherings.
Ingredients
- 1 pound (450g) elbow macaroni
- 1/2 cup (115g) unsalted butter, room temperature
- 1/2 cup (60g) all-purpose flour
- 4 cups (950ml) whole milk, cold
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 1 cup (100g) gruyère cheese, freshly grated
- 1 cup (100g) mozzarella cheese, freshly grated (low-moisture)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
- Melted butter (optional, for tossing breadcrumbs)
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions, reducing time by one minute to keep it al dente. Drain and set aside; do not rinse.
- In a Dutch oven or heavy saucepan, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 2 minutes until the mixture resembles wet sand and smells slightly nutty. Do not let it brown.
- Slowly pour in cold milk while whisking vigorously, adding it in small amounts initially to prevent lumps. Once all milk is incorporated, keep whisking and let the sauce simmer gently for 5 minutes, stirring often to prevent sticking.
- Add garlic powder, smoked paprika, salt, and pepper to the sauce. Stir in Dijon mustard. Taste and adjust seasoning; the sauce should coat the back of a spoon. If too thick, add a splash of milk.
- Remove the pot from the heat. Gradually add cheddar, gruyère, and mozzarella cheese, stirring gently until each addition is fully melted. Ensure the sauce is smooth and glossy; do not boil after adding cheese.
- Add the cooked pasta to the cheese sauce and toss gently to coat every noodle. Ensure pasta is fully submerged. Taste and adjust seasoning if needed.
- If using breadcrumbs, toss them with melted butter and sprinkle evenly over the mac and cheese for a crispy topping. Skip if a softer texture is preferred.
- Preheat oven to 350°F (175°C). Transfer the mac and cheese to a greased 9×13 inch baking dish. Bake for 20-25 minutes until the top is golden brown and bubbly. Let rest for 10 minutes before serving.
Notes
Grate your own cheese to avoid anti-caking agents found in pre-shredded cheese, which can make the sauce grainy. Never boil the cheese sauce after adding cheese, as high heat causes separation. Cook pasta al dente as it will continue to cook in the oven. Let the dish rest for 10 minutes before serving to allow the sauce to thicken. For a gluten-free option, use gluten-free pasta and almond flour. For a dairy-free option, use plant-based butter, milk, and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, southern mac and cheese, creamy mac and cheese, comfort food, easy dinner, cheddar cheese, gruyère, homemade mac and cheese, family dinner, potluck recipe