Description
This Southern Baked Mac and Cheese is a creamy, comforting dish featuring a rich cheese sauce infused with Creole seasoning and a hint of cayenne pepper. Perfectly baked to a golden, bubbly finish, it combines tender macaroni with a blend of mozzarella, sharp cheddar, and jack cheeses for a soulful take on a classic favorite.
Ingredients
Scale
Pasta
- 8 ounces uncooked macaroni
Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup half and half (or ½ cup cream and ½ cup milk)
- ½ – 1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ – 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
Cheeses
- ½ cup mozzarella cheese, grated
- ½ cup sharp cheddar cheese, grated
- ½ cup jack cheese, grated (any jack cheese preferred)
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil the macaroni according to package directions until al dente, then drain and set aside.
- Make the roux: In a skillet, melt the butter over medium heat. Once melted, whisk in the flour continuously until fully blended and cook for about one minute to remove the raw flour taste.
- Add milk liquids: Gradually whisk in the evaporated milk a little at a time, then add the half and half slowly as well, ensuring no lumps form. Simmer the mixture for 3-5 minutes until it thickens slightly.
- Season the sauce: Add onion powder, garlic powder, Creole seasoning, and cayenne pepper to the thickened sauce.
- Simmer gently: Bring the sauce to a gentle simmer and let it simmer for about 2 minutes to enhance flavors.
- Incorporate cheeses: Stir in most of the mozzarella, cheddar, and jack cheeses until melted, smooth, and evenly combined. Reserve some cheese for topping. Season with salt and pepper to taste.
- Mix pasta and sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat the pasta evenly.
- Prepare for baking: Transfer the macaroni and cheese mixture into a lightly greased 2-quart baking dish. Sprinkle the reserved cheese evenly on top.
- Bake: Place the dish in a preheated oven at 375°F (190°C) and bake for 20 minutes or until the top is golden brown and bubbly.
Notes
- You can substitute the half and half with equal parts cream and milk for a richer sauce.
- Feel free to adjust the Creole seasoning and cayenne pepper according to your spice preference.
- Using freshly grated cheese will yield better melt and texture than pre-shredded cheese.
- This dish can be prepared ahead and baked right before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.
