Mac and cheese holds a special place in my heart, and I bet it does for you too. It’s the ultimate comfort food, no matter how you make it. Today, I’m sharing two fantastic mac and cheese recipes that cover all your cravings: one for a classic baked version and another for a super quick stovetop option.
Whether you’re looking for that crispy, cheesy topping or a smooth, creamy sauce in a hurry, I’ve got you covered. Get ready to make some truly delicious mac and cheese right in your kitchen.
Jump to Recipe:
Southern Baked Mac and Cheese: A Family Classic
This Southern baked mac and cheese is what comfort food dreams are made of. It’s a rich, creamy dish with that perfect golden, bubbly crust everyone loves.
Key Ingredients & Tips for Baked Mac and Cheese
- Cheese Selection: I like a mix of sharp cheddar, Monterey Jack, and a touch of Gruyere for a rich, complex flavor in your baked mac and cheese.
- Eggs for Structure: Adding a few beaten eggs to the cheese sauce helps your Southern mac and cheese set up beautifully when baked, giving it that classic custardy texture.
- Pasta Choice: Elbow macaroni is traditional for baked mac and cheese, but small shells or rotini also work well.
What You Need for Southern Baked Mac and Cheese
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
⏱️ Time: 50 mins🍽️ Yields: 6-8 servings
How to Make Baked Mac and Cheese
Step 1: Prep & Cook Pasta
Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until al dente. Drain it well and set aside.
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 minute, creating a roux. Slowly whisk in the milk until smooth. Bring the sauce to a gentle simmer, then reduce heat to low. Add the shredded cheddar, Monterey Jack, and Gruyere, stirring until the cheese is melted and the sauce is smooth. Remove from heat and stir in the beaten eggs, salt, pepper, and paprika.
Step 3: Combine & Bake
Add the cooked macaroni to the cheese sauce and mix everything together gently until well coated. Pour the mixture into a greased 9×13 inch baking dish. Bake for 30-35 minutes, or until the mac and cheese is bubbly and golden brown on top.
📝 Final Note
Let your Southern baked mac and cheese rest for about 10-15 minutes after it comes out of the oven. This helps the sauce set and makes serving easier.
Quick Stovetop Mac and Cheese for Any Day
This quick stovetop mac and cheese is perfect when you need comfort food fast. It’s incredibly creamy and ready in under 30 minutes, without turning on your oven.
Key Ingredients & Tips for Stovetop Mac and Cheese
- Freshly Grated Cheese: Always grate your own cheese for the best stovetop mac and cheese. Pre-shredded cheese can make the sauce grainy.
- Mustard Powder: A pinch of dry mustard powder helps to bring out the cheesy flavor without making your mac and cheese taste like mustard.
- Low Heat: Keep the heat low when adding the cheese to your sauce to prevent it from seizing or becoming oily.
What You Need for Stovetop Mac and Cheese
- 1 lb elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp dry mustard powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
⏱️ Time: 20 mins🍽️ Yields: 4 servings
How to Make Stovetop Mac and Cheese
Step 1: Cook Pasta
Cook the elbow macaroni according to package directions until tender. Drain well, but reserve about 1/2 cup of the pasta cooking water.
Step 2: Make the Quick Sauce
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly. Remove from heat.
Step 3: Add Cheese & Combine
Stir in the salt, pepper, and dry mustard powder. Gradually add the shredded cheddar and Colby Jack cheese, stirring until completely melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
📝 Final Note
Serve your quick stovetop mac and cheese immediately for the best creamy texture. Leftovers can be reheated gently with a splash of milk.
