Southern Baked Macaroni and Cheese Recipe (2024)

FAQs

What is the difference between Southern mac and cheese? ›

Southern-style mac and cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). The finished macaroni and cheese is firm enough to slice into solid squares.

Add more cheese

That final layer of cheese on top isn't just for looks; it also helps keep the saucy noodles underneath from drying out during baking. Breadcrumbs also help insulate the noodles, acting as a protective layer while baking that also happens to add a nice little crunch.

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

It's a mixture of equal parts flour and butter (equal in weight, not volume). The roux will help thicken our milk and make our sauce creamy.

Mac and cheese needs whole milk to achieve perfection

Even the boxed-type of mac and cheese involves a sauce made from milk, butter, and powdered cheese that does double-duty as a stand-in for flour.

Cook your noodles in milk instead of water

Cooking your noodles in milk instead of water makes your resulting mac and cheese creamier. According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce.

Mustard Powder: The secret ingredient you should always add to your Mac and cheese. The acidity in the mustard helps cut through the fat. You can find it in the spice section of any major grocery store. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit it.

Brown the Butter

Browned butter is the secret ingredient to multi-dimensional flavor in both baked goods and savory dishes. It adds richness and depth of flavor to boxed mac and cheese—and all it takes is a few extra minutes on the stovetop.

How do I make sure my baked mac and cheese isn't dry? ›

How do I bake mac and cheese not dry? Keep baked macaroni and cheese moist by adding plenty of milk and not too much flour. The ratios I use in this recipe are perfect for a moist and cheesy macaroni and cheese recipe!

Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream.

Everyone's favorite comfort food can be made up to 4 days ahead of time. One of the benefits of mac and cheese is that you can make it ahead, refrigerate it in a covered baking dish, and bake it a few days later. If you have time, bring it to room temperature for 30 minutes before putting it in the oven.

Macaroni and cheese (also known as mac and cheese in Canada and the United States and macaroni cheese in the United Kingdom) is a dish of macaroni and a cheese sauce, most commonly cheddar sauce. Its origins trace back to cheese and pasta casseroles dating to the 14th century in Italy and medieval England.

The best known "types" of traditional Southern cheese are pimento cheese (which is a dip, not a cheese itself), and hoop cheese, which is now a relative rarity, but was ubiquitous before the 1960s in local stores.

James Hemmings, considered the first African-American chef brought the recipe for macaroni and cheese pie back to Virginia with him after his time in Paris and served it at state dinners.

Many, many people claim that shapes just taste better than the standard tube noodles (although some speculate it's because of the higher cheese sauce-to-noodle ratio). And this particular shape has somewhat of a cult following.