Nothing beats a warm, cheesy bowl of mac and cheese. It’s a classic comfort food that truly makes any day better. Today, I’m sharing two fantastic mac and cheese recipes that I know you’ll love, whether you prefer it baked or quick from the stovetop.
I understand everyone has their favorite way to enjoy this cheesy pasta, so I wanted to make sure you have options. Both of these mac and cheese recipes are easy to follow and packed with flavor. Let’s get cooking!
Jump to Recipe:
Southern Baked Mac And Cheese Recipe
This Southern Baked Mac and Cheese is incredibly creamy inside with a lovely golden crust. It’s perfect for family dinners or holiday gatherings when you want a truly hearty side dish.
Key Ingredients & Tips for Baked Mac and Cheese
- Cheese Blend Matters: Use a combination of cheeses like sharp cheddar, Colby, and Monterey Jack for a complex taste and smooth texture that holds up well to baking.
- Creamy Baking: Adding an egg to your cheese sauce helps bind it and ensures your baked mac and cheese stays wonderfully creamy, not dry, after baking.
What You Need for Southern Baked Mac And Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- Pinch of cayenne pepper (optional)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 large egg, beaten
⏱️ Time: 50 minutes🍽️ Yields: 8-10 servings
How to Make Southern Baked Mac And Cheese
Step 1: Cook the Pasta & Prep
Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until al dente; make sure it’s slightly firm. Drain the pasta and set it aside. Grease a 9×13 inch baking dish.
Step 2: Make the Cheese Sauce
In a large pot or Dutch oven, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux. Slowly pour in the warm milk and heavy cream, whisking constantly to avoid lumps. Bring to a simmer, then reduce heat to low. Add salt, pepper, ground mustard, and cayenne. Stir in most of your shredded cheeses (save a little for the top) until melted. Take it off the heat and stir in the beaten egg quickly.
Step 3: Combine & Bake
Add the cooked macaroni to the cheese sauce and stir until everything is fully coated. Pour the mixture into your prepared baking dish. Sprinkle the remaining cheese over the top. Bake for 25-30 minutes, or until the top is bubbly and golden brown. Let it cool for a few minutes before serving.
📝 Final Note on Baked Mac and Cheese
For the best results, always shred your own cheese. Pre-shredded cheeses often have anti-caking agents that can make your sauce gritty instead of smooth.
Stovetop Mac And Cheese Recipe
When you need a quick and easy mac and cheese, this stovetop version is a lifesaver. It’s creamy, cheesy, and ready in minutes, making it perfect for busy weeknights or a sudden craving.
Key Ingredients & Tips for Stovetop Mac and Cheese
- Use Evaporated Milk: This ingredient is a game-changer for stovetop mac and cheese. It makes the sauce extra creamy and helps prevent it from breaking.
- Seasoning: A touch of garlic powder and onion powder adds a hidden depth of flavor that really makes this simple dish shine.
What You Need for Stovetop Mac And Cheese
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 (12 ounce) can evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups shredded sharp cheddar cheese
⏱️ Time: 25 minutes🍽️ Yields: 6-8 servings
How to Make Stovetop Mac And Cheese
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set it aside. Do not rinse the pasta.
Step 2: Make the Quick Cheese Sauce
In the same pot (or a clean one), melt the butter over medium heat. Stir in the flour and cook for 1 minute, creating a quick roux. Slowly pour in the whole milk and evaporated milk, stirring constantly until the sauce thickens slightly. Add salt, pepper, garlic powder, and onion powder.
Step 3: Combine and Serve
Reduce the heat to low. Add the shredded cheddar cheese to the sauce, stirring until it’s completely melted and smooth. Stir in the drained macaroni until it is fully coated with the cheesy sauce. Serve immediately while warm.
📝 Final Note on Stovetop Mac and Cheese
Stovetop mac and cheese is best eaten fresh. If you have leftovers, you can reheat them gently with a splash of milk to bring back the creaminess.