Classic Baked Southern Mac and Cheese

This recipe shines with its creamy, cheesy goodness and a delightful crispy top. It's comfort food at its finest, and it’s sure to impress at your Thanksgiving potluck!

Ingredients

• 1 lb elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1 cup breadcrumbs (for topping)
• 1 tablespoon olive oil (to mix with breadcrumbs)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Add the flour, stirring constantly for about 2 minutes to create a roux.
4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Keep stirring until it thickens, about 5-7 minutes.
5. Add the salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well.
6. Remove the saucepan from heat and mix in 3 cups of the shredded cheddar cheese until melted and creamy.
7. Combine the cooked macaroni with the cheese sauce, mixing well until all the pasta is coated.
8. Pour the mac and cheese into a greased 9x13 inch baking dish.
9. In a small bowl, mix the breadcrumbs with olive oil, then sprinkle them evenly over the mac and cheese.
10. Top with the remaining 1 cup of shredded cheddar cheese.
11. Bake in the preheated oven for 30-35 minutes, or until bubbly and golden on top.
12. Let it rest for about 5-10 minutes before serving.

Flavor Profile

This mac and cheese is creamy and rich, with a robust flavor from the sharp cheddar cheese. The smoked paprika adds a subtle warmth, while the crunchy breadcrumb topping provides a delightful texture contrast.

I hope your potluck guests will love it! If you need any alterations or additional tips, just let me know! Happy cooking, dear!