This Southern mac and cheese is pure comfort food! It is creamy, cheesy, flavorful and always a family favorite. It is great for family dinners, holidays, Christmas, Easter, Thanksgiving and more. Both kids and adults love this soul food recipe!
First, cook macaroni according to directions. Rinse, drain and set aside. Spray a 10.5 inch by 7.5 inch baking dish with nonstick spray. Preheat oven to 375 degrees Fahrenheit.
Meanwhile, add butter to a large skillet over medium heat. Once butter has melted, whisk in flour. Continuing whisking to create a thick slurry.
Add in the whole milk, evaporated milk, onion powder, garlic powder, sea salt, black pepper and Cajun seasoning. Bring to a light simmer for 2 minutes or until slightly thickened.
Add mozzarella cheese and sharp cheddar cheese to the skillet. Stir until thick and creamy. Turn off heat.
Add the cooked macaroni to the skillet. Stir until coated.
Pour into the greased pan. Add extra cheese on top.
Bake for 18 to 20 minutes or until cheesy is melted on top and edges are bubbly.
Finally, remove from oven. Serve!
Notes
Both regular and gluten free pasta and flour work in this recipe. For these photos and recipe testing, I always use 100% gluten free ingredients.
Feel free to use store bought or homemade Cajun seasoning.
The cheese sauce mixture will be pretty thick.
I used a 10.5 inch by 7.5 inch baking pan. Feel free to use a 9 inch by 9 inch pan.
Bake until edges are bubbly and cheese on top is melted.
Store leftovers in the fridge for up to 4 days.
To make this ahead of time, follow this recipe but do not bake it yet. Cover and chill for up to 3 days until ready to eat. Then bake.