Discover The Best Southern Mac And Cheese, a tantalizing blend of tender elbow macaroni enveloped in a velvety cream sauce enriched with whole milk, heavy cream, and perfectly balanced spices. Every bite bursts with layered cheeses and a crispy, golden topping, inviting shared moments and lively gatherings.

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I grew up watching my mama whip up mac and cheese that had a kick you just couldn’t forget. I recently decided to put my own spin on it, and boy, am I excited to share this Southern Baked Mac and Cheese recipe with a little sugar, spice and glitter twist.

I started with a pound of elbow macaroni and cooked it till it was just right. Then I mixed in 3 cups of whole milk and 1 cup of heavy cream, along with 1/2 cup of unsalted butter and a sprinkle of all-purpose flour.

A dash of garlic powder, salt and a hit of paprika brought an unexpected zing while the 2 cups of shredded sharp cheddar and 2 cups of mozzarella melted into a creamy dream. I finished the dish off with a generous topping of crushed Ritz crackers.

Trust me, once you try this, you’ll be wondering why you ever settled for the ordinary.

Why I Like this Recipe

I like this recipe for several reasons:

1. I love how the cheese sauce comes out super smooth and creamy, and it always gives me that warm, comforting feeling like home. Its not overly complicated but still packs a ton of flavor.

2. I really appreciate the mix of cheeses. The sharp cheddar, mozzarella, and Parmesan work together amazing even if it sounds kinda weird. Every bite brings a new burst of cheesy goodness that reminds me of simpler times.

3. The crunch from the crushed Ritz crackers on top is just spot on. I like that extra texture contrast between the soft, gooey pasta and the crisp topping. It makes each forkful fun and interesting.

4. The hints of spice along with a little bit of sugar make it unique. It feels like a cozy meal with a twist of sweet and spicy which keeps it exciting without being overly fussy.

Ingredients

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Elbow macaroni: Provides carbohydrates for energy and a comforting, familiar texture.
Whole milk: Offers protein and calcium, adds creaminess even though it can be a bit fatty.
Heavy cream: Adds luscious richness and smooth texture but is dense in calories.
Cheddar cheese: Provides a sharp flavor and protein, making the dish deeply savory.
Mozzarella cheese: Gives a gooey melt and mild taste, perfect for that stretchy texture.
Parmesan cheese: Offers a salty, nutty kick that elevates every bite with extra depth.
Crushed Ritz crackers: Provide a crunchy, buttery contrast and light sweetness on top.
All-purpose flour: Contributes thickness and binds the creamy cheese sauce together.

Ingredient Quantities

1 pound elbow macaroni

3 cups whole milk

1 cup heavy cream

1/2 cup unsalted butter (about 1 stick)

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 teaspoon sugar

2 cups shredded sharp cheddar cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup crushed Ritz crackers or your fav breadcrumbs

How to Make this

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1. First, preheat your oven to 350°F and bring a large pot of salted water to a boil, then cook 1 pound of elbow macaroni until its al dente. Drain it and set aside.

2. In a medium saucepan on medium heat, melt 1/2 cup unsalted butter and stir in 1/4 cup all-purpose flour. Let it cook for about a minute to make a smooth roux.

3. Slowly whisk in 3 cups whole milk and 1 cup heavy cream. Make sure to stir constantly so no lumps form.

4. Add in 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon mustard powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and 1 teaspoon sugar. Let the mixture simmer for about 5 minutes until it thickens a bit.

5. Remove the saucepan from heat and stir in 2 cups shredded sharp cheddar cheese, 2 cups shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese until the sauce smooths out.

6. Mix the cooked macaroni into the cheese sauce in a big bowl making sure every piece is coated.

7. Pour this cheesy macaroni mixture into a greased baking dish, spreading it out evenly.

8. Sprinkle 1 cup crushed Ritz crackers (or your fav breadcrumbs) over the top.

9. Bake in the preheated oven for 30-35 minutes until the top turns golden brown and the dish is bubbly.

10. Let it cool for a few minutes before serving so you dont burn yourself, and enjoy your Southern baked mac and cheese with a little sugar, spice and glitter!

Equipment Needed

1. Oven
2. Large pot (for boiling the pasta)
3. Colander (to drain the pasta)
4. Medium saucepan (for making the roux and cheese sauce)
5. Whisk (to smoothly blend the milk and cream)
6. Measuring cups and spoons (to get the ingredient amounts right)
7. Mixing bowl (to combine the pasta and cheese sauce)
8. Baking dish (to bake the mac and cheese)
9. Spatula or wooden spoon (for stirring the sauce and mixing)

FAQ

Can I use different types of pasta? A: Yeah, you can totally swap out the elbow macaroni for shells or penne if you like. Just keep an eye on the cookin time so it doesn’t get mushy.

Do I have to use whole milk and heavy cream? A: Not really, but using whole milk and cream makes it extra rich. If you're watchin calories, you might try low fat, though the sauce might not be as creamy.

How do I get the topping nice and crispy? A: Make sure to press down the Ritz crackers or breadcrumbs on top before baking and bake till they're golden. Just be careful not to overbake it or it could burn.

Can I make this ahead of time? A: Yup, you can assemble it ahead, cover it well and pop it in the oven later. Just note that the pasta may absorb more sauce if it sits too long, so keep an eye on it.

What if I want more cheese flavor, can I mix different types? A: Sure thing, you can experiment with different cheeses. The combo of sharp cheddar, mozzarella and Parmesan works great, but feel free to add a bit of your fav cheese if youre in the mood.

Southern Recipe Substitutions and Variations

Whole Milk: You can swap whole milk with 2% milk if you dont have it on hand or even try some unsweetened almond milk if you’re looking for a lighter taste.
Heavy Cream: If heavy cream is scarce in your fridge, mix half and half with a little extra butter. Its not as rich but it works pretty well.
Unsalted Butter: You can use salted butter instead, just remember to cut back on the added salt in the recipe to balance the flavors.
Shredded Mozzarella: Provolone or even an extra portion of cheddar can be a good substitute if mozzarella isnt available.
Crushed Ritz Crackers: Use crushed saltine crackers or panko breadcrumbs if you dont have Ritz. They add a nice crunch too.

Pro Tips

1. Make sure to cook the pasta al dente – if it gets too soft before baking, it’ll end up mushy in the oven.
2. When you’re making the roux, let the flour cook for about a minute and stir constantly so it doesn’t clump up, its kinda key for a smooth sauce.
3. Pour in the milk and cream slowly while whisking non-stop; if you rush it you might end up with lumpy sauce.
4. Keep an eye on it while baking since ovens can vary a lot – if the top starts darkening too fast, you could loosely cover it with foil.
5. Let the dish sit for a few minutes after it’s out the oven so it can firm up a bit and you dont end up burning your mouth.