Southern-Inspired Baked Mac and Cheese
A creamy, nostalgic mac and cheese recipe rooted in Southern tradition—featuring sharp cheddar, Gruyère, cream cheese, and luxurious evaporated milk. Easy to make in 45 minutes with room for flavor customizations and make‑ahead convenience.
Equipment
- 9x13 baking dish
- large pot
- whisk
Ingredients
Main
- 1 lb elbow macaroni or cavatappi or shells
- 6 tbsp unsalted butter
- ¼ cup all‑purpose flour for thick roux
- 2 ½ cups evaporated milk adds richness
- 2 cups sharp cheddar (block) shredded
- 1 cup Gruyère grated
- 4 oz cream cheese softened
- salt to taste
- pepper to taste
- paprika to taste
- ground mustard to taste
Instructions
- Preheat oven to 375°F. Lightly butter a 9×13 baking dish.
- Cook pasta just shy of al dente (6–7 minutes); drain and set aside.
- In a large pot over medium heat, melt butter, whisk in flour, cook 2 minutes to form a roux.
- Slowly whisk in evaporated milk; cook ~5 minutes until slightly thickened.
- Reduce heat; stir in cheddar, Gruyère, cream cheese, mustard powder, paprika, salt, and pepper until silky.
- Fold in cooked pasta until fully coated.
- Transfer mixture to baking dish; top with extra cheese or breadcrumbs if desired.
- Bake uncovered for 20 minutes until bubbly and golden.
Notes
Variations: Add jalapeños, turkey bacon, smoked gouda, lump crab or andouille sausage for twists. For vegetarian or vegan, use milk substitutes, nutritional yeast, or dairy‑free cheese.
Make‑ahead & reheating: Assemble ahead, refrigerate covered; before baking or reheating, add a splash of milk and bake covered to retain moisture.
Tips: Use freshly shredded cheese (avoid pre‑shredded), don’t overbake, and use evaporated milk to maintain creaminess.
Make‑ahead & reheating: Assemble ahead, refrigerate covered; before baking or reheating, add a splash of milk and bake covered to retain moisture.
Tips: Use freshly shredded cheese (avoid pre‑shredded), don’t overbake, and use evaporated milk to maintain creaminess.