{"id":3329,"date":"2026-06-30T23:58:23","date_gmt":"2026-06-30T23:58:23","guid":{"rendered":"https:\/\/blog.tudboat.com\/?page_id=3329"},"modified":"2026-07-01T02:09:06","modified_gmt":"2026-07-01T02:09:06","slug":"southern-baked-mac-and-cheese","status":"publish","type":"page","link":"https:\/\/blog.tudboat.com\/?page_id=3329","title":{"rendered":"Southern Baked Mac and Cheese"},"content":{"rendered":"\n<div class=\"wp-block-group is-style-glass-section\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Southern Baked Mac and Cheese<\/h4>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"has-text-align-center wp-block-paragraph\">Sharing a slightly altered version of <a href=\"https:\/\/www.southernliving.com\/recipes\/classic-baked-macaroni-and-cheese-recipe\">this recipe<\/a> from <strong>Southern Living.<\/strong> 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.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group is-style-glass-section\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<ul class=\"wp-block-list tight-list has-custom-css wp-custom-css-864fb626\">\n<li class=\"tight-list has-custom-css wp-custom-css-19e3d6a2\">1\/2\u00a0(16-oz.) package macaroni, or your favorite shape pasta<\/li>\n\n\n\n<li>2\u00a0cups\u00a0milk<\/li>\n\n\n\n<li>2\u00a0Tbsp.\u00a0butter or margarine<\/li>\n\n\n\n<li>2\u00a0Tbsp.\u00a0all-purpose flour<\/li>\n\n\n\n<li>1\/2\u00a0tsp.\u00a0salt<\/li>\n\n\n\n<li>1\/4\u00a0tsp.\u00a0freshly ground black pepper<\/li>\n\n\n\n<li>1\u00a01\/2 cups of triple cheddar or tex-mex shredded cheese blend<\/li>\n\n\n\n<li>1\/2 tsp garlic powder (optional)<\/li>\n\n\n\n<li>2 tsp cajun seasoning (optional)<\/li>\n\n\n\n<li class=\"tight-list has-custom-css wp-custom-css-baeac003\">1\/4\u00a0tsp\u00a0smoked paprika (optional)<\/li>\n\n\n\n<li>Black pepper (to taste)<\/li>\n<\/ul>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group is-style-glass-section\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-8f761849 wp-block-group-is-layout-flex\">\n<div style=\"height:100px;width:0px\" aria-hidden=\"true\" class=\"wp-block-spacer wp-container-content-d613cd94\"><\/div>\n\n\n\n<ol class=\"wp-block-list tight-list has-custom-css wp-custom-css-b9f40152\">\n<li>Preheat oven to 400\u00b0F. Cook pasta until al-dente. (Just a little underdone.)<\/li>\n\n\n\n<li>In a large saucepan, melt butter or margarine on medium-low heat and whisk in flour until smooth. Cook, whisking constantly for 1 minute.<\/li>\n\n\n\n<li class=\"tight-list has-custom-css wp-custom-css-e4757f42\">Gradually add milk and increase heat to medium-high. Continue to whisk constantly for 5 minutes or until slightly thickened. <\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Add pasta to the pot and stir. Once combined, transfer the pasta into a medium to large casserole dish. <\/li>\n\n\n\n<li>(Optional) Top with a handful of extra cheese shreds, panko, and a sprinkling of paprika.<\/li>\n\n\n\n<li>Bake for 20 minutes or until golden and bubbly.<\/li>\n\n\n\n<li>Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 Instructions<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3131,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[42,6],"tags":[],"class_list":["post-3329","page","type-page","status-publish","hentry","category-food","category-journal"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/pages\/3329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3329"}],"version-history":[{"count":6,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/pages\/3329\/revisions"}],"predecessor-version":[{"id":3335,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/pages\/3329\/revisions\/3335"}],"up":[{"embeddable":true,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=\/wp\/v2\/pages\/3131"}],"wp:attachment":[{"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.tudboat.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}