If you’re craving the ultimate comfort food that warms you from the inside out, look no further than this Southern Macaroni and Cheese Casserole Recipe. It’s a rich, creamy, and cheesy masterpiece that perfectly balances the creamy sauce with just the right amount of crispy, golden topping. Each bite feels like a hug on a plate, bringing together simple ingredients in a way that’s nothing short of magical. Whether you’re making it for a family dinner or a special occasion, this casserole is destined to become a beloved classic in your recipe collection.
Ingredients You’ll Need
Every ingredient in this Southern Macaroni and Cheese Casserole Recipe plays a crucial role in creating a dish that’s creamy, cheesy, and full of heart. These simple staples combine textures and flavors that shine through every layer of the casserole.
- 2 cups elbow macaroni: The perfect pasta shape to hold onto all that luscious cheese sauce.
- 1/4 cup unsalted butter: Adds richness and helps create the roux base for the sauce.
- 1/4 cup all-purpose flour: Essential for thickening the sauce to that perfect creamy consistency.
- 2 cups whole milk: Provides a smooth, velvety texture that complements the cream.
- 1 cup heavy cream: Adds luxurious creaminess to the cheese sauce.
- 3 cups shredded sharp cheddar cheese, divided: The star ingredient delivering bold, tangy cheese flavor.
- 1/2 teaspoon salt: Enhances all the flavors in the dish without overpowering.
- 1/2 teaspoon black pepper: Adds a subtle kick to balance the richness.
- 1/4 teaspoon smoked paprika (optional): Introduces a gentle smoky note for depth and warmth.
- 1/4 cup grated Parmesan cheese: Gives a nutty, salty finish to the topping.
- 1/2 cup crushed Ritz crackers (optional): Creates a satisfyingly crunchy golden-brown crust.
How to Make Southern Macaroni and Cheese Casserole Recipe
Step 1: Cook the Macaroni
Start by bringing a large pot of salted water to a boil and cooking your elbow macaroni until it’s just al dente. This means the pasta should be tender but still have a bit of bite to hold up under all the creamy cheese sauce. Once cooked, drain the macaroni well and set it aside—it’s ready to meet the luscious cheese sauce.
Step 2: Prepare the Cheese Sauce Base
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for about 1 to 2 minutes. This step cooks out the raw flour taste and helps the sauce thicken. Next, slowly pour in the whole milk and heavy cream, whisking continuously until you achieve a smooth texture that starts to thicken—usually around 3 to 4 minutes. Your sauce is beginning to come alive!
Step 3: Add the Cheese
Remove the sauce from the heat and stirring in 2 1/2 cups of the shredded sharp cheddar cheese until it melts fully into the creamy mixture. This creates a decadently cheesy base. Season with salt, black pepper, and the optional smoked paprika if you’re looking to add a warm, smoky undertone that deepens the flavor profile without complicating it.
Step 4: Combine Cheese Sauce and Pasta
Pour the prepared cheese sauce over the cooked macaroni and gently stir until every piece is coated in that irresistibly creamy goodness. Then, transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly so every scoop promises a perfect bite.
Step 5: Top and Bake
Sprinkle the remaining cheddar cheese evenly over the top, followed by the grated Parmesan. For an extra layer of crunch, sprinkle the crushed Ritz crackers evenly—this is a Southern twist that adds delightful texture and a buttery finish. Bake the casserole in a preheated oven at 350°F (175°C) for 25 to 30 minutes until it’s bubbly and golden brown on top.
Step 6: Let It Rest and Serve
Allow the casserole to cool for a few minutes before serving, which helps the sauce set slightly for cleaner slices and more satisfying spoonfuls. Then, dig in and savor the creamy, cheesy magic!
How to Serve Southern Macaroni and Cheese Casserole Recipe
Garnishes
Adding a garnish isn’t just for looks—fresh chopped parsley or a sprinkle of extra smoked paprika can elevate the flavors by introducing a fresh herbaceous note or a subtle smoky aroma that pairs beautifully with the rich casserole. A few crispy fried onions on top would also add an irresistible crunch and a hint of sweetness.
Side Dishes
This Southern Macaroni and Cheese Casserole Recipe pairs wonderfully with classic Southern sides like collard greens, baked beans, or a fresh green salad to balance the richness. For a heartier meal, serve alongside crispy fried chicken or smoked brisket to truly embrace Southern comfort food vibes.
Creative Ways to Present
Take this casserole to the next level by baking it in individual ramekins for a special presentation at family dinners or parties. Another fun twist is swirling in cooked bacon bits or sautéed jalapeños for a smoky or spicy kick. Leftover casserole? Turn it into crispy mac and cheese bites that are perfect for snacking!
Make Ahead and Storage
Storing Leftovers
Store any leftover Southern Macaroni and Cheese Casserole Recipe in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen as it rests, making for an equally delicious next-day meal.
Freezing
You can freeze the casserole before baking by wrapping it tightly with foil and placing it in a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as usual.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. You can uncover it for the last 5 minutes to refresh the crispy topping. Avoid the microwave if you want to preserve that delightful crust and creamy texture.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional for this Southern Macaroni and Cheese Casserole Recipe, small shells or cavatappi also work beautifully because they hold cheese sauce well.
Is there a way to make this recipe vegetarian-friendly?
This recipe is already vegetarian as it focuses on cheese and dairy. If you prefer to avoid animal rennet cheeses, look for vegetarian-friendly cheddar and Parmesan options.
Can I use reduced-fat milk or cheese?
For the richest and creamiest results, whole milk and full-fat cheeses are recommended. Using reduced-fat alternatives can make the dish thinner and less flavorful, but it’s possible if you want a lighter option.
What can I do if I want it spicier?
Add a pinch of cayenne pepper or diced jalapeños into the cheese sauce. A dash of hot sauce on top adds a quick spicy kick without changing the classic flavor.
How do I get the topping really crispy?
Make sure to use crushed Ritz crackers or breadcrumbs mixed with a little melted butter, and bake uncovered. The fat helps create that beautiful golden crust that’s irresistible.
Final Thoughts
There’s something wonderfully nostalgic and comforting about this Southern Macaroni and Cheese Casserole Recipe that makes it a go-to for weeknight dinners, potlucks, and holiday gatherings. It’s easy to prepare yet delivers soulful, creamy goodness in every bite. Give this recipe a try—you’re going to love how it brings a little Southern charm and cheesy joy to your table!
Print
Southern Macaroni and Cheese Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Southern Macaroni and Cheese Casserole is a comforting, creamy baked pasta dish featuring elbow macaroni coated in a rich cheese sauce made from sharp cheddar, milk, and cream. Topped with Parmesan and optional crushed Ritz crackers for a crispy crust, this classic casserole is perfect for family dinners or holiday gatherings.
Ingredients
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup grated Parmesan cheese
Topping (Optional)
- 1/2 cup crushed Ritz crackers
Instructions
- Cook the Macaroni: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente according to package instructions, usually about 7-8 minutes. Drain the pasta and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will help thicken the sauce. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and begins to thicken, about 3 to 4 minutes.
- Add the Cheese: Remove the saucepan from heat and stir in 2 1/2 cups of the shredded sharp cheddar cheese until fully melted and the sauce is smooth. Season the sauce with salt, black pepper, and smoked paprika if using, mixing well to combine all flavors.
- Combine with Pasta: Pour the cheese sauce over the cooked macaroni, stirring gently to coat all the pasta evenly. Transfer this mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Top and Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the macaroni. Then add the grated Parmesan cheese, followed by the optional crushed Ritz crackers for a crisp topping. Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving to allow the cheese sauce to set slightly for easier serving and enhanced flavor.
Notes
- For extra creaminess, you can substitute half of the sharp cheddar with a mild cheddar or Monterey Jack.
- If you prefer a crustier topping, increase the amount of crushed Ritz crackers or add breadcrumbs mixed with melted butter.
- Smoked paprika is optional but adds a subtle smoky flavor that complements the cheese.
- Make sure not to overcook the pasta in boiling water as it will cook further in the oven.
- This casserole can be prepared in advance and refrigerated before baking; add 5-10 minutes to the baking time if baking from cold.
