Southern Baked Mac and Cheese
This Southern Baked Mac and Cheese is creamy, cheesy, and full of rich flavor. Made with Monterey Jack and Sharp Cheddar, it’s the ultimate comfort dish — perfectly baked to golden, bubbly perfection.
Servings: 8
Ingredients
- 1 lb elbow macaroni
- 1 tbsp seasoning blend Cajun or your favorite all-purpose seasoning
- 1 lb Monterey Jack cheese shredded
- 1 lb sharp cheddar cheese shredded
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 tbsp salted butter or bacon grease
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
- Make the Cheese Blend:
- In a bowl, combine Monterey Jack and sharp cheddar cheeses. Toss to mix evenly.
- Prepare the Roux:
- Melt butter or bacon grease in a large saucepan over medium heat. Whisk in flour and cook for 2–3 minutes until light golden brown.
- Add the Milk:
- Gradually whisk in whole milk. Continue stirring until smooth and thickened, about 5–7 minutes.
- Season the Sauce:
- Stir in the seasoning blend and adjust to taste.
- Melt the Cheese:
- Lower heat and slowly add shredded cheese, stirring until smooth and creamy.
- Combine and Bake:
- Fold macaroni into the cheese sauce. Transfer to a greased oven-safe dish, top with extra cheese, and bake at 350°F for 25 minutes covered and 10–15 minutes uncovered until golden and bubbly.
Notes
Freshly shredded cheese melts smoother than pre-shredded cheese.
Assemble ahead and refrigerate for up to 24 hours before baking.
Nutrition
Calories: 733kcal | Carbohydrates: 50g | Protein: 37g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 743mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1134IU | Vitamin C: 0.04mg | Calcium: 941mg | Iron: 2mg