Baked Southern Macaroni and Cheese Casserole
By Lucas Morgan
This baked Southern macaroni and cheese casserole is a beloved family tradition that brings comfort and flavor to any holiday gathering. Featuring tender elbow macaroni enveloped in a creamy cheese sauce made with sharp cheddar and baked to perfection, it has a firm texture that holds its shape. With layers of gooey cheese and a beautifully browned top, this casserole is sure to please a crowd and will quickly become the first dish devoured at any celebration.
Ingredients
- •4 cups dry elbow macaroni
- •3 TBSP salted butter
- •3 TBSP all-purpose flour
- •2 cups whole milk
- •6 cups shredded sharp cheddar cheese (3 cups for mixture, 3 cups halved for layering before baking)
- •6 eggs
- •0.5 tsp salt
Instructions
- 1
Preheat oven to 400°F.
- 2
Cook 4 cups dry elbow macaroni according to package directions. Drain into a colander and rinse with cold water to stop the cooking process.
- 3
While the elbow macaroni is draining, melt 3 TBSP salted butter in the original pot over low-medium heat.
- 4
Whisk in 3 TBSP all-purpose flour and cook for approximately 3 minutes.
- 5
Whisk in 2 cups whole milk and continue stirring on low-medium heat until the mixture begins to thicken.
- 6
Remove from heat and add 6 cups shredded sharp cheddar cheese, stirring until melted.
