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Delight your family with this authentic Southern Baked Mac and Cheese Casserole, featuring a rich custard base loaded with sharp cheddar. Unlike stovetop variations, this traditional bake sets in the oven until bubbling with a golden-brown crust. Hints of dry mustard and smoked paprika elevate the decadent cheese sauce for the ultimate comfort food experience.
Per serving
520kcal
Calories
22g
Protein
48g
Prep Time
20 min
Cook Time
30 min
Servings
8 people
Difficulty
easy
Carbs
27g
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 180°C and grease a 9x13-inch baking dish with butter.
Bring a large pot of salted water to a boil, cook elbow macaroni until al dente, and drain well.
In a large saucepan over medium heat, melt butter, then whisk in flour to form a smooth paste for 1 minute.
Slowly pour in whole milk and evaporated milk while whisking constantly to prevent lumps.
Cook the sauce for 5 minutes until thickened, then remove from heat.
Stir in three-quarters of the shredded sharp cheddar cheese, salt, pepper, dry mustard, and smoked paprika until smooth.
Toss cooked macaroni directly into the warm cheese sauce until coated.
Transfer into the prepared baking dish and scatter remaining cheddar over the top.
Bake uncovered for 30 minutes until bubbling and golden brown on top.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that hinder smooth melting; grate blocks of sharp cheddar instead. Cook Pasta Firm: Firm pasta absorbs liquid during baking without becoming mushy. Use Evaporated Milk: It adds concentrated creaminess without excess water content.
Yes, assemble unbaked, cover, and refrigerate for up to 24 hours before baking (add 10 extra minutes).
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