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This down-home Southern Mac and Cheese brings back memories of standing in my grandma's kitchen, where cheesy goodness filled every corner. When that gooey middle meets the crunchy top layer, you'll get that old-fashioned taste nobody can turn down.
I whipped this up during an extra chilly winter when we needed something to warm our souls. My kids now beg for this sharp cheddar and mozzarella mix at least twice monthly - they can't resist that long, stretchy cheese pull!
Ingredients
- Macaroni pasta: Makes up the main body, cook it slightly firm for the right bite
- Unsalted butter: Lets you manage how salty your dish turns out
- All purpose flour: Works to thicken everything up nicely
- Whole milk: Brings that velvety smoothness crucial for southern mac and cheese
- Evaporated milk: Gives that smooth, dreamy feel without using any heavy cream
- Onion powder: Spreads flavor everywhere without chunks of actual onion
- Garlic powder: Adds a nice background taste that works well with the cheeses
- Sea salt: Boosts all the flavors, just add more if needed after tasting
- Black pepper: Brings a tiny kick that cuts through the richness
- Cajun seasoning: Adds that special southern flair to this comfort food
- Mozzarella cheese: Makes those awesome cheese strings when you take a bite
- Sharp cheddar cheese: Delivers that strong flavor that'll stick in your memory
Step-by-Step Instructions
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- Cook the Pasta:
- Get your macaroni going according to the box but aim for slightly firm. It'll cook more in the oven later, so keeping it a bit undercooked now makes sure it won't get mushy. Run cold water over it when done and drain it well.
- Create the Roux:
- Put your butter in a big pan over medium heat, keeping an eye on it so it doesn't burn. After it's all melted, stir in the flour and keep whisking for about 2 minutes. This step gets rid of that raw flour taste and sets you up for a smooth sauce.
- Build the Cream Sauce:
- While whisking, pour in your whole milk and evaporated milk to avoid any lumps. Toss in your onion powder, garlic powder, sea salt, black pepper, and Cajun seasoning, stirring everything together. Let it bubble gently for 2 minutes until it's thick enough to coat your spoon.
- Incorporate the Cheese:
- Throw both your mozzarella and sharp cheddar into the thickened milk mix. Keep stirring until you've got a silky, bump-free sauce. These two cheeses work together to give you amazing taste and texture.
- Combine Pasta and Sauce:
- Dump your cooked macaroni into the cheese sauce and gently mix until every piece gets a good coating. Take your time with this part to make sure the sauce gets everywhere.
- Prepare for Baking:
- Pour everything into a greased baking dish and spread it out flat. Add extra cheese on top to get that amazing golden crust everybody wants.
- Bake to Perfection:
- Stick it in a 375°F oven for 18 to 20 minutes. You'll know it's done when the edges are bubbling and the top turns a nice golden brown.
The thing I love most about this dish is how the Cajun seasoning turns regular mac and cheese into something extra special. When grandma first showed me how to make this, she wouldn't budge on using this spice mix. She always said it was her trick that got folks asking for more. I still grin thinking about how she insisted on that one magic ingredient.
Make It Your Own
Southern Mac and Cheese is super adaptable. Throw in some cooked bacon pieces, cooked jalapeños, or crunchy onions on top before it goes in the oven. To make it more filling, mix in some shredded chicken or small broccoli pieces. These extras keep that cozy comfort food feeling while putting your own spin on it. I really enjoy adding chopped roasted red peppers myself - they bring a nice sweetness against all that rich cheese.
Troubleshooting Tips
Great mac and cheese needs a smooth middle and golden top. Got a grainy sauce? Your stove was probably too hot when you added cheese. Take the pan off the heat before mixing in cheese and don't stop stirring. Sauce too runny? Let it bubble a bit longer before adding pasta. Too thick? Just splash in some more milk. Keep in mind your sauce will get thicker in the oven, so it should start out a little runnier than you want it to finish.
Storage and Reheating
Your Southern Mac and Cheese will keep in the fridge for about 4 days if you store it in a sealed container. When you want to warm it up, add a tiny bit of milk and cover with foil, then heat in a 325°F oven for around 15 minutes until hot. For single servings, microwave with a damp paper towel over the bowl to keep it moist. It stays amazingly creamy even after reheating, so it's great for planning meals ahead or enjoying the next day.
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This dish will fill your belly and make anybody who tries it smile. It's perfect for starting a new family tradition or just brightening up a regular weeknight!
Frequently Asked Questions
- → What cheeses work well here?
Go for mozzarella and sharp cheddar to get the right creamy and tangy mix. Try gouda or Monterey jack if you want extra variety.
- → Is there a gluten-free option?
Absolutely! Use gluten-free all-purpose flour for the roux and swap regular pasta with gluten-free macaroni.
- → How can I stop the sauce from splitting?
Keep stirring constantly on medium heat, and don’t let the milk or cheese get too hot—it’s the trick to a silky-smooth sauce.
- → Can I prep this early?
You sure can! Assemble it, cover, and stash in the fridge. Just bake it fresh before serving for the best taste.
- → What’s the best method to warm leftovers?
Pop it into the oven at 350°F, covered with foil so it stays moist, or microwave in small portions for quick reheating.