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Southern Baked Mac and Cheese

Southern baked mac and cheese combines elbow macaroni with a smooth cheddar and Monterey Jack sauce, then bakes under a Colby Jack topping. The top turns lightly golden while the sauce bubbles at the edges.
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Prep Time 15 minutes
Cook Time 33 minutes
resting 10 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 713
Ingredients Equipment Method Notes

Ingredients
  

For the dish
  • 1 Nonstick cooking spray
For the pasta
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 tsp dry mustard
  • 0.5 tsp paprika
  • 0.25 tsp black pepper
  • 2.5 cups whole milk
  • 1 can (12 oz) evaporated milk
  • 4 cups sharp cheddar cheese 16 ounces, freshly shredded
  • 1 cup Monterey Jack cheese 4 ounces, freshly shredded
For the topping
  • 1 cup Colby Jack cheese 4 ounces, shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Cook the pasta
  1. Bring a large pot of water to a boil.
  2. Add 1 tablespoon of the salt and the macaroni, and cook 1 minute less than the package directions for al dente.
  3. Drain the macaroni well.
Make the cheese sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour, dry mustard, paprika, black pepper, and remaining 1/2 teaspoon salt, and cook, whisking constantly, for 1 minute.
  3. Gradually whisk in the whole milk and evaporated milk until smooth.
  4. Cook, whisking often, for 5 to 7 minutes, until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat and stir in the cheddar and Monterey Jack by handfuls until melted and smooth.
Assemble and bake
  1. Stir the drained macaroni into the cheese sauce.
  2. Transfer the mixture to the prepared dish.
  3. Sprinkle the Colby Jack evenly over the top.
  4. Bake uncovered for 20 to 25 minutes, until the top is melted and lightly golden and the sauce bubbles at the edges.
  5. Rest for 10 minutes before serving.

Notes

For the smoothest sauce, freshly shred the cheese and add it by handfuls off the heat. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free elbow macaroni and a gluten-free all-purpose flour blend.