Southern Mac & Cheese
A traditional, Southern Mac & Cheese recipe that is so creamy, cheesy, and delicious!
Calories: 395kcal
Ingredients
- 1 1/2 cups dry elbow macaroni shells
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cups milk not skim
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cheese I use sharp cheddar
Instructions
- Preheat oven to 350 degrees F.
- Bring a pot of salted water to a boil to cook the pasta.
- While the pasta cooks, melt the butter in a skillet or pot that is large enough to hold all of the ingredients, including the pasta after it's done cooking.
- Add the flour and whisk it with the melted butter over medium heat until the mixture us lightly browned; about 1-2 minutes.
- Gradually add the milk and whisk to remove any lumps. Add the salt and pepper.
- Continue to cook over medium-high heat until the sauce thickens and starts to bubble; about 5 minutes.
- Whisk in the cheese until melted and smooth. Turn off the heat.
- When the pasta is almost done but still firm, drain it and add it to the sauce.
- Stir the pasta with the sauce and pour it into a greased baking dish (I use an 8x8 inch dish).
- Bake uncovered for 20-25 minutes until browned and bubbly. I also broil it an extra 1-2 minutes if the top isn't browned enough. You can skip this step altogether if you prefer your Mac & Cheese super creamy, and just broil it a couple of minutes instead of baking to brown the top, and serve.
Notes
This recipe was adapted from Feast and Farm.
The thicker the baking dish, the longer it will take to bake. I always bake mine in an 8x8 inch casserole dish and after 25 minutes, it's exactly how I want it.
To make ahead, just cool the pasta and cheese sauce after you have mixed them together, cover, and stick in the refrigerator for up to 2 days until ready to bake. Bake until hot in the center and bubbling around the edges.