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Southern Macaroni and Cheese

A creamy, cheesy comfort food staple that evokes memories of childhood gatherings and Southern hospitality.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 425
Ingredients Method Notes

Ingredients
  

Pasta
  • 4 cups elbow macaroni noodles (uncooked) These plump, curved pasta shapes hold onto the cheese sauce perfectly.
Cheese
  • 8 oz Colby Jack cheese (shredded) Adds sweetness and creaminess.
  • 8 oz Sharp Cheddar cheese (shredded) Provides depth and a robust flavor.
Sauce Base
  • 4 tbsp unsalted butter Infuses richness into the dish.
  • 2 tbsp all-purpose flour Crucial for thickening the sauce.
  • 2 cups whole milk Creates a luxuriously creamy texture.
  • 1/2 tsp salt Enhances the overall flavor.

Method
 

Preparation
  1. Cook the elbow macaroni noodles according to the package directions until al dente. Drain and set aside.
  2. In the same pot, melt the unsalted butter over medium heat.
  3. Add the flour to the melted butter and stir continuously for about 1-2 minutes to create a roux.
  4. Gradually add the whole milk and salt, stirring until the mixture begins to thicken, which should take around 5-7 minutes.
  5. Add the shredded Colby Jack and Sharp Cheddar cheese into the thickened sauce, stirring until melted and smooth.
  6. Fold the cooked macaroni into the cheese sauce until every noodle is coated.
  7. Serve immediately as a side dish or main meal.

Notes

For a crispy top, bake at 350°F (175°C) for 20-25 minutes. Consider adding cooked vegetables or different cheeses for variation. Store leftovers in an airtight container for 3-4 days.