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Southern Baked Mac and Cheese
Sharing a slightly altered version of this recipe from Southern Living. I prefer to use a tex-mex or triple cheddar blend, cajun seasoning, and a dash of garlic powder and smoked paprika for flavorful twist. Topping with panko is optional, but it adds a nice crunch.
Ingredients
- 1/2 (16-oz.) package macaroni, or your favorite shape pasta
- 2 cups milk
- 2 Tbsp. butter or margarine
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups of triple cheddar or tex-mex shredded cheese blend
- 1/2 tsp garlic powder (optional)
- 2 tsp cajun seasoning (optional)
- 1/4 tsp smoked paprika (optional)
- Black pepper (to taste)
Instructions
- Preheat oven to 400°F. Cook pasta until al-dente. (Just a little underdone.)
- In a large saucepan, melt butter or margarine on medium-low heat and whisk in flour until smooth. Cook, whisking constantly for 1 minute.
- Gradually add milk and increase heat to medium-high. Continue to whisk constantly for 5 minutes or until slightly thickened.
- Add cheese and seasonings and decrease heat to medium low, stir until cheese is melted and sauce is smooth, about 1 minute. Remove sauce from heat.
- Add pasta to the pot and stir. Once combined, transfer the pasta into a medium to large casserole dish.
- (Optional) Top with a handful of extra cheese shreds, panko, and a sprinkling of paprika.
- Bake for 20 minutes or until golden and bubbly.
- Enjoy!
