Get the Recipe: Southern Mac and Cheese
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!
Ingredients
- 8 ounces macaroni, cooked and drained
- 2 tbsp unsalted butter
- 2 tbsp flour, regular or gluten free
- 1 cup whole milk
- 12 ounces evaporated milk
- 1 tsp onion powder
- 1 tbsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp Cajun seasoning
- ¾ cup mozzarella cheese
- ¾ cup sharp cheddar cheese
- extra cheese, to garnish
Instructions
- 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.
Calories: 292kcal, Carbohydrates: 31g, Protein: 14g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 35mg, Sodium: 341mg, Potassium: 300mg, Fiber: 1g, Sugar: 7g, Vitamin A: 452IU, Vitamin C: 1mg, Calcium: 288mg, Iron: 1mg