Southern Baked Mac and Cheese with Crispy Topping
A seasonal Southern baked mac and cheese recipe with clear preparation and serving guidance.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 can (12 ounces) evaporated milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 cups shredded sharp cheddar, divided
- 2 cups shredded Monterey Jack
- 1 cup shredded Gruyère
- 1 1/2 cups crushed buttery crackers
Instructions
- Prepare: Heat oven to 375°F (190°C). Butter a 9-by-13-inch baking dish. Boil macaroni 2 minutes shy of package directions and drain.
- Make the sauce: Melt 4 tablespoons butter. Whisk in flour for 1 minute, then slowly add warm milk and evaporated milk. Cook until it coats a spoon.
- Add the cheese: Stir in Dijon, garlic powder, paprika, salt, pepper, 3 cups cheddar, Monterey Jack, and Gruyère off the heat until smooth.
- Assemble: Fold in macaroni, spread in the dish, and top with remaining cheddar. Mix crackers with remaining melted butter and scatter evenly.
- Bake: Bake 22 to 28 minutes until bubbling at the edges and golden on top. Rest 15 minutes before serving.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.