Baked Macaroni and Cheese (Southern Style)
Why this recipe works
- Creamy, set centre: A roux-based milk sauce coats the pasta evenly and helps the bake hold together after resting.
- Balanced cheese flavour: Cheddar gives the sauce savoury sharpness, while mozzarella adds mild richness and a stretchy texture.
- Baked comfort-food finish: The oven creates bubbling edges and a browned cheese topping while keeping the interior soft and creamy.
Get the most out of this recipe
Texture tips
- For a creamier bake: Take the sauce off the heat before stirring in the cheese so it melts gently rather than tightening or turning grainy.
- For cleaner slices: Let the macaroni and cheese rest before serving; the sauce sets slightly and the portions hold their shape better.
- Protect the pasta texture: Cook the macaroni just shy of al dente so it stays tender after absorbing sauce in the oven.
Ingredient notes
- Grate the cheese fresh: Freshly grated cheese melts more smoothly than pre-grated cheese, which can contain anti-caking agents.
- Use whole milk for body: Whole milk gives the sauce enough richness and structure for a creamy baked finish.
- Ground mustard adds depth: A little ground mustard sharpens the cheese flavour without making the dish taste overtly mustardy.
Make-ahead tips
- Prepare ahead: Assemble the macaroni and cheese in the baking dish, cover and refrigerate, then bake when needed.
- Reheat gently: Reheat portions in a 180°C (355°F) oven until piping hot, adding a little whole milk if the pasta seems dry.
- Freeze leftovers: Cool completely, freeze in airtight portions, then defrost overnight in the fridge before reheating.
Common mistakes
- Boiling the sauce too hard: Keep the milk sauce at a gentle simmer; high heat can make it thicken unevenly and catch on the pan.
- Adding milk too quickly: Whisk the milk in gradually so the roux loosens smoothly and the sauce stays lump-free.
- Skipping the rest: Serving straight from the oven gives a looser result; a short rest helps the bake settle.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Bring a large pot of water to the boil and season it with 2 tsp of the fine sea salt.
- Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the plain flour and cook for 1 to 2 minutes until it smells lightly biscuity, without letting it brown.
- Gradually whisk in the whole milk until smooth, then bring to a gentle simmer. Cook, whisking often, for 5 to 7 minutes until thick enough to coat the back of a spoon.
- Take the pan off the heat and whisk in the ground mustard, black pepper and remaining 1 tsp fine sea salt. Stir in most of the cheddar cheese and most of the mozzarella, reserving a small handful of each for the top, until melted and smooth.
- Add the drained macaroni to the cheese sauce and fold until every piece is coated. Spoon into a baking dish and scatter over the reserved cheddar cheese and mozzarella.
- Bake for 20 to 25 minutes until bubbling at the edges and browned on top. Rest for 10 minutes before serving so it sets and slices neatly.
Recipe notes
Tips
- Grate the cheddar cheese and mozzarella yourself for the smoothest sauce, as pre-grated cheese can make the sauce slightly grainy.
- Keep the sauce at a gentle simmer and whisk often; a hard boil can make it thicken unevenly and catch on the base of the pan.
Substitutions
- Replace mozzarella with extra cheddar cheese for a sharper, more traditional finish.
- Replace ground mustard with 0.5 tsp black pepper for a simpler, pepper-forward flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. Reheat portions in a 180°C (355°F) oven until piping hot, adding a splash of whole milk if it seems dry; freeze in airtight portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (25min active)
- Difficulty: Medium
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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