Southern Baked Macaroni And Cheese Casserole
- 20m Prep Time
- 30m Cook Time
- 55m Ready In
A Southern-style baked macaroni and cheese casserole with a crispy panko crust and layers of sharp cheddar and mozzarella cheese. This version features a cheese-crusted sandwich effect when sliced.
Ingredients
- 88.7 ml salted butter divided
- butter for greasing
- 4.93 ml kosher salt
- 710 ml uncooked elbow macaroni
- 44.4 ml all-purpose flour
- 828 ml half-and-half
- 454 g sharp cheddar cheese shredded, divided
- 9.86 ml seasoning salt
- 4.93 ml ground black pepper
- 227 g mozzarella cheese shredded
- 118 ml Italian-style panko bread crumbs
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 262 mg
- Iron: 0.38 mg
- Magnesium: 18.2 mg
- Phosphorus: 208 mg
- Potassium: 175 mg
- Zinc: 1.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml kosher salt
- 710 ml uncooked elbow macaroni
- 44.4 ml all-purpose flour
- 828 ml half-and-half
- 9.86 ml seasoning salt
- 4.93 ml ground black pepper
- 118 ml Italian-style panko bread crumbs
Prepare
- 88.7 ml salted butter, divided
- butter, for greasing
- 454 g sharp cheddar cheese, shredded, divided
- Shred 227 g mozzarella cheese
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
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Step 2.
In a large pot over high heat, bring about 2 quarts of water to a boil and add 1 teaspoon kosher salt. Add 3 cups uncooked elbow macaroni and cook until al dente (firm to the bite), about 8 minutes. Drain the pasta and transfer to a large mixing bowl.
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Step 3.
While the pasta cooks, melt 4 tablespoons of the salted butter in a large saucepan over medium heat. Sprinkle in 3 tablespoons all-purpose flour and whisk until no lumps remain, about 1 minute. Pour in 3½ cups half-and-half and whisk until smooth. Cook, whisking often, until the mixture thickens slightly, 3–5 minutes, then reduce heat to medium-low.
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Step 4.
Add 8 ounces of the shredded sharp cheddar cheese to the saucepan and whisk until fully melted and incorporated. Stir in 2 teaspoons seasoning salt and 1 teaspoon ground black pepper. Pour the cheese sauce over the cooked macaroni and fold with a spatula until well combined.
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Step 5.
In a small bowl, toss the remaining 8 ounces shredded sharp cheddar with 8 ounces shredded mozzarella. Sprinkle a thin layer of this cheese mixture evenly over the bottom of the prepared baking dish. Top with half of the macaroni and cheese mixture, then sprinkle another layer of the cheese mixture. Add the remaining macaroni and cheese, and finish with a final layer of the cheese mixture.
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Step 6.
In a small saucepan over low heat or in a microwave-safe bowl, melt the remaining 2 tablespoons salted butter. Add ½ cup Italian-style panko bread crumbs and stir until evenly coated. Sprinkle the bread crumb mixture over the top of the casserole.
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Step 7.
Bake uncovered for 25 to 30 minutes, until the bread crumbs are golden brown and crisp and the casserole is bubbly. Let rest for 5 minutes before serving.