Ingredients
Method
- Preheat the oven to 325°F.
- Grease a 9-by-13-inch casserole dish and set it aside.
- Melt the butter in a large stockpot over medium heat.
- Cook the macaroni in a separate pot according to package instructions, but stop just before it reaches full doneness to prevent it from becoming mushy.
- Whisk the flour into the melted butter to form a roux, then add seasoning to taste.
- Whisk in the milk and cream, then increase the heat to medium-high.
- Stir in 3 cups of cheese and continue whisking as the mixture cooks and thickens.
- Drain the pasta without rinsing.
- Pour the sauce over the cooked macaroni once the cheese has completely melted.
- Transfer the macaroni and cheese into the prepared casserole dish.
- Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 25 minutes or until the cheese is melted and golden brown.
- Let the macaroni and cheese rest for 5 to 10 minutes before serving to allow the sauce to set.
Nutrition
Notes
Cheese Quality: I have learned that grating your own cheese from a block is non-negotiable because the pre-shredded bags are coated in starch that prevents a truly silky melt.
Noodle Texture: I always pull my pasta out of the boiling water about two minutes before it reaches al dente to ensure it stays firm and holds its shape while soaking up the sauce in the oven.
Make Ahead Strategy: You can assemble this entire dish a day in advance and keep it covered in the refrigerator, just be sure to let it sit on the counter for twenty minutes before baking so it heats through evenly.
The Secret Sauce: I found that whisking the milk and cream in very slowly at the start prevents lumps from forming in the roux, which is the secret to that velvety Southern texture.
Leftover Care: If you have any leftovers, I suggest adding a tiny splash of milk before reheating in the oven or microwave to help loosen the sauce and restore its original creaminess.
Flavor Boost: I use white pepper specifically to keep the sauce looking clean, but I sometimes swap in a bit of smoked paprika if I want a deeper and more complex flavor profile.
The Importance of Resting: I know it is tempting to scoop into this right away, but letting the dish sit for ten minutes after it leaves the oven allows the sauce to thicken so it clings perfectly to every noodle.