Perfect southern baked macaroni and cheese
I love Southern Baked Macaroni and Cheese. It is also American favorite comfort food. The Southern Baked Macaroni and Cheese is cheesy, creamy and the baked crust is everything. My favorite Southern Baked Macaroni and Cheese is a combination of layered rich and creamy cheese sauce and macaroni.
I start with a classic French cheesy sauce béchamel made from a white roux (butter and flour) and milk. Next I add part of the cheese, and let it melt. Remember, it’s called Southern Baked Macaroni and Cheese doesn’t be afraid of using cheese (Sharp cheddar cheese, mozzarella, jack cheese…). I use cheddar cheese. It is buttery and milky tasting, mild and salty. And finally, I add the pre-cooked macaroni, top it with cheese and baked.
- 16 ounces macaroni (Precooked)
- ⅓ cup butter
- ⅓ cup flour
- 1 tsp bouillon cube
- ½ tsp salt
- 3½ cups milk
- 16 ounces cheddar cheese, shredded
Preheat the oven to 375 degrees F.
In a heavy-bottomed large pot over medium heat, melt the butter.
Sprinkle the flour over the melted butter, whisking until smooth. Stir constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes.
Stir in the milk ½ cup at a time ( feel free to eyeball it ), only adding the next half cup once the previous one has been incorporated entirely. Continue to stir as the sauce thickens. Bring it to a boil.
Add a 2/3 cheddar cheese, salt, cube, stir into the milk/flour sauce until melted. Reduce heat to low and whisk until melted.
Remove saucepan from heat, stir in the macaroni. Toss the macaroni with cheese sauce
Pour into a 2 quart baking dish. Top with the remaining extra cheddar cheese.
Bake at 375 F for 30 minutes.