Southern Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Calories
292 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Southern Mac and Cheese
Description
This recipe involves cooking elbow macaroni and setting it aside while a roux of butter and flour is prepared over medium heat. Whole milk and evaporated milk are gradually whisked in along with onion powder, garlic powder, sea salt, black pepper, and Cajun seasoning, simmering until the mixture thickens. Mozzarella and sharp cheddar cheeses are melted into the sauce for a velvety texture.
The cooked macaroni is stirred into the cheese sauce, then transferred to a greased baking dish. Additional cheese is sprinkled on top before baking at 375°F until melted and bubbly with slightly crispy edges. The Cajun seasoning adds a subtle but noticeable warmth to the creamy cheese base without overwhelming it.
This dish can be served as a rich side or a satisfying vegetarian main. Leftovers keep well in the refrigerator for up to four days. The recipe can be made ahead by assembling but not baking immediately, allowing convenient preparation for gatherings or meals planned ahead.
Ingredients
- 8 ounces macaroni cooked and drained
- 2 tbsp butter unsalted
- 2 tbsp flour regular or gluten free
- 1 cup milk whole
- 12 ounces evaporated milk
- 1 tsp onion powder
- 1 tbsp garlic powder
- ½ tsp salt sea salt
- ½ tsp black pepper
- 1 tsp Cajun seasoning
- ¾ cup mozzarella cheese
- ¾ cup cheddar cheese sharp
- cheese to garnish, extra
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
- Regular or gluten-free pasta and flour both work well in this recipe.
- Store-bought or homemade Cajun seasoning may be used according to preference.
- The cheese sauce will be thick before combining with macaroni.
- A 10.5 x 7.5-inch baking dish is used, but a 9-inch square pan is a suitable alternative.
- Bake until edges bubble and cheese melts fully on top.
- Leftovers can be refrigerated for up to four days.
- To make ahead, assemble the dish but do not bake; cover and chill for up to three days, then bake when ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 341mg | 14% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 288mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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