Southern Soul Oven Mac Cheese (Printable View)

A creamy cheddar macaroni baked to golden perfection with a crunchy topping, Southern soul style.

# What You'll Need:

→ Pasta

01 - 1 pound elbow macaroni

→ Cheese Sauce

02 - 4 cups sharp cheddar cheese, shredded
03 - 2 cups Colby Jack cheese, shredded
04 - 1 cup mozzarella cheese, shredded
05 - 4 tablespoons unsalted butter
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 2 teaspoons Dijon mustard
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt

→ Topping

15 - 1 cup sharp cheddar cheese, shredded
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, approximately 1 minute less than package instructions. Drain and reserve.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until lightly golden.
04 - Slowly whisk milk and heavy cream into the roux, stirring constantly to prevent lumps. Cook until slightly thickened, approximately 4-5 minutes.
05 - Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly to incorporate all seasonings.
06 - Reduce heat to low. Add shredded cheddar, Colby Jack, and mozzarella cheeses, reserving 1 cup cheddar for topping. Stir until completely melted and smooth.
07 - Add drained macaroni to the cheese sauce and fold until all pasta is evenly coated.
08 - Pour pasta and cheese mixture into prepared baking dish. Top with reserved 1 cup shredded cheddar cheese.
09 - Combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the cheese layer for additional texture and crunch.
10 - Bake for 30-35 minutes until the top is golden brown and the sauce is bubbly around the edges.
11 - Remove from oven and allow to rest for 10 minutes before portioning and serving.

# Expert Advice:

01 -
  • The three-cheese blend creates a depth that single-cheese versions just can't match, with sharp cheddar cutting through the richness perfectly.
  • That crunchy golden top against the creamy filling hits two textures at once, which is honestly the whole point of baked mac and cheese.
  • It scales beautifully for feeding a crowd without requiring you to fuss over individual portions or fancy plating.
02 -
  • Never add cold cheese to a hot sauce—it'll seize into tiny grainy bits instead of melting into something smooth and creamy, so low heat is non-negotiable.
  • If your sauce looks too thick before the cheese goes in, you can thin it with a splash of milk, but it's harder to thicken than to thin, so go slow on the heat.
03 -
  • Shred your own cheese from blocks if you can—pre-shredded cheese has anti-caking agents that make the sauce slightly grainy no matter how careful you are.
  • Keep a splash of reserved pasta water nearby while making the sauce; a tablespoon or two can save you if things get too thick before the cheese melts in.
Go Back