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The Ultimate Creamy Southern Baked Mac and Cheese with Crispy Topping

A spoonful of ultimate baked mac and cheese showing extreme cheese pull over a casserole dish.
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Make this creamy, cheesy Southern baked mac and cheese, featuring a rich cheese sauce and a golden, buttery breadcrumb crust. This recipe is perfect for family gatherings or as a satisfying comfort food side dish.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, plus more for greasing
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter.
  2. Cook the elbow macaroni according to package directions until just al dente. Drain well and set aside.
  3. In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, 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, if using.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This creates your ultra cheesy sauce.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown and crisp.
  11. Let the baked mac and cheese rest for 10 minutes before serving.

Notes

  • For an extra rich Southern style, substitute 1 cup of the milk with heavy cream.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.

Nutrition

Find it online: https://mdlatdmm.com/best-creamy-southern-baked-mac-and-cheese/