The Ultimate Creamy Comfort Food Classic

There is nothing quite like the golden, bubbly perfection of a true Southern Baked Mac and Cheese. This dish is the ultimate comfort food, featuring a velvety, homemade cheese sauce and a perfectly crisp, buttery crust that brings everyone to the table. Whether you are planning a Sunday family dinner, a holiday gathering, or a quick midweek feast, this recipe is a guaranteed crowd-pleaser that delivers pure nostalgia in every bite. Save time by prepping your roux while the pasta boils, ensuring you get that scratch-made quality without spending all day in the kitchen. Get ready to fall in love with the best mac and cheese of your life! 🧀

Time Breakdown:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients List

16 oz elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
4 cups sharp cheddar cheese, freshly shredded
2 cups Gruyère cheese, shredded
1 cup smoked beef bacon, cooked and crumbled
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large stockpot
Large skillet or saucepan
Whisk
Measuring cups & spoons
9×13 baking dish
Cheese grater

Step-by-Step Beginner-Friendly Instructions

Preheat your oven to 375°F (190°C) and grease your 9×13 baking dish.
Boil the macaroni in salted water until just al dente (about 8 minutes). Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells slightly nutty.
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Simmer for 5 minutes until the sauce is thick and glossy. ✨
Remove from heat and stir in 3 cups of cheddar and 1.5 cups of Gruyère until melted. Season with garlic powder, paprika, salt, and pepper.
Fold the cooked macaroni and crumbled smoked beef bacon into the cheese sauce.
Pour into the baking dish, top with the remaining cheese and panko, and bake for 20-25 minutes until golden and bubbling! 😋

Pro Tips

Freshly Shredded: Always shred your cheese from a block; pre-shredded bags contain anti-caking agents that prevent a smooth melt.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.
Substitutions: If you prefer a leaner protein, substitute the smoked beef bacon with crispy turkey bacon.

Variations

For a spicy kick, add a pinch of cayenne pepper or diced jalapeños into the cheese sauce. You can also mix in roasted chicken breast to turn this side dish into a complete, hearty main meal.

FAQ

Can I make this ahead of time? Yes, assemble the dish and refrigerate it before baking. Just add about 5-10 extra minutes to your baking time if starting from cold.

Southern Baked Mac and Cheese

Author: Samantha Jones
Total Time: 45
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Experience the ultimate comfort food with this classic Southern Baked Mac and Cheese. Featuring a rich, velvety homemade cheese sauce made with sharp cheddar and nutty Gruyère, this dish is enhanced with smoky beef bacon for depth. Finished with a perfectly crisp, buttery panko crust, it is the ideal centerpiece for family gatherings, holidays, or any occasion requiring a soul-warming, nostalgic meal that is sure to please every guest at the table.

Ingredients

Scale

16 oz elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
4 cups sharp cheddar cheese, freshly shredded
2 cups Gruyère cheese, shredded
1 cup smoked beef bacon, cooked and crumbled
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs

Instructions

Preheat your oven to 375°F (190°C) and grease your 9×13 baking dish.
Boil the macaroni in salted water until just al dente, about 8 minutes, then drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 2 minutes until it smells slightly nutty.
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
Simmer for 5 minutes until the sauce is thick and glossy.
Remove from heat and stir in 3 cups of cheddar and 1.5 cups of Gruyère until fully melted.
Season the sauce with garlic powder, paprika, salt, and pepper.
Fold the cooked macaroni and crumbled smoked beef bacon into the cheese sauce.
Pour the mixture into the prepared baking dish.
Top with the remaining cheese and panko breadcrumbs.
Bake for 20-25 minutes until golden and bubbling.

Notes

Always shred your cheese from a block; pre-shredded bags contain anti-caking agents that prevent a smooth melt. Keep leftovers in an airtight container for up to 3 days and reheat with a splash of milk to restore creaminess. For a leaner protein option, you can substitute the smoked beef bacon with crispy turkey bacon.

Prep Time: 15
Cook Time: 30
Category: Recipes
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1.5 cups
Calories: 680
Sugar: 8g
Sodium: 950mg
Fat: 42g
Saturated Fat: 24g
Carbohydrates: 48g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg