Southern Baked Mac and Cheese coats one pound of pasta in a garlic cream sauce enriched with five cheeses, then finishes beneath a deeply golden three-cheese crust. A short bake and broil deliver a creamy center and crisp top.
The recipe makes one large 9×13-inch casserole, or 12 servings, in 40 minutes: 25 minutes of preparation and 15 minutes of oven cooking. Reserve pasta water and topping cheeses before assembly so every measured component reaches the right stage.
Southern Baked Mac and Cheese Ingredients
Use 1 pound elbow or rotini pasta, 7 tablespoons room-temperature butter divided, 4 minced garlic cloves, 3 tablespoons flour, ½ cup reserved pasta water, ½ cup heavy cream, 3½ cups half-and-half, and ¼ cup whipped cream cheese.
The cheeses are 12 ounces medium cheddar, 8 ounces Colby Jack, 8 ounces mozzarella, 4 ounces sharp cheddar, and 4 ounces white cheddar, all shredded. Reserve 1 cup each medium cheddar, Colby Jack, and mozzarella for topping. Season with ½ teaspoon each onion powder, paprika, and mustard powder, plus salt and pepper to taste.
If you enjoy this recipe, you may also like Garlic Parmesan Roasted Potatoes.
How to Make Southern Baked Mac and Cheese
- Preheat the oven to 425°F. Shred cheeses and reserve 1 cup each medium cheddar, Colby Jack, and mozzarella.
- Cook pasta slightly less than al dente. Reserve ½ cup water, drain, and toss in a greased 9×13 dish with 2 tablespoons butter.
- Melt the remaining 5 tablespoons butter; sauté garlic 1 minute.
- Whisk in flour for about 2 minutes. Gradually add pasta water, cream, and half-and-half; thicken about 4 minutes.
- Reduce heat to low and melt in non-reserved cheeses, cream cheese, and seasonings.
- Mix sauce with pasta and add reserved cheeses.
- Bake 10 minutes, then broil 5 minutes.
- Cool 3–5 minutes.
Preheat and Reserve the Topping
Cook Pasta Slightly Under Al Dente
Butter the Pasta in a 9×13 Dish
Sauté Four Garlic Cloves
Whisk the Roux for Two Minutes
Add Three Liquids Gradually
Melt the Non-Reserved Cheeses
Finish with Cream Cheese and Seasonings
Combine Sauce and Pasta Thoroughly
Add the Three-Cheese Topping
Bake Ten Minutes and Broil Five
Cool Three to Five Minutes
Conclusion
Reserve 1 cup each medium cheddar, Colby Jack, and mozzarella. Cook one pound pasta slightly under al dente; reserve ½ cup water and toss drained pasta with 2 tablespoons butter in a greased 9×13 dish. Make a garlic-butter roux, whisk in pasta water, cream, and half-and-half, then melt in remaining cheeses, cream cheese, and seasonings. Combine, top with reserved cheeses, bake at 425°F for 10 minutes, broil 5, and rest 3–5 minutes.
Frequently Asked Questions
- → How many servings does this mac and cheese make?
One large 9×13-inch casserole makes 12 servings.
- → Which cheeses are reserved for the topping?
Reserve 1 cup each medium cheddar, Colby Jack, and mozzarella.
- → How long does the sauce thicken?
Whisk the pasta water, cream, and half-and-half for about 4 minutes.
- → What are the oven times?
Bake at 425°F for 10 minutes, then broil for 5 minutes and rest 3–5 minutes.