Southern Macaroni and Cheese
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Deep South Macaroni and Cheese

Rich and Creamy A True Southern Recipe
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6
Author: Debbie


  • 8 oz package elbow macaroni
  • 3 tablespoons butter use the real deal here, no margarine as it contains water and you don’t want water in your bechamel
  • 2 tablespoons flour i sifted it to get a smoother sauce
  • 1.5 cups whole milk room temp
  • .5 cup cream i used half and half (room temp)
  • 1 cup Gruyere cheese divided
  • 1 cup shredded sharp cheddar cheese I used Cabots brand
  • 1 cup shredded white cheddar cheese I used Cabots brand
  • 1 tsp salt
  • .5 tsp black pepper
  • pinch of ground nutmeg
  • 1 tsp ground mustard Coleman’s without a doubt


  • Preheat oven to 350 degrees
  • Prepare noodles according to package directions. (Do NOT add oil or butter to water. You want the cheese to hug the noodles like a warm sweater not slide off)
  • Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour ; cook, whisking constantly for about 1 minute. (you’re almost making a roux here, but you do not want to brown it)
  • Gradually whisk in milk and cream; cook, constantly whisking for 3-5 minutes or until thickened.
  • Stir in cheddar cheeses, 1/2 of the Gruyere cheese and the remaining ingredients until smooth.
  • Stir in noodles and pour into a lightly greased 11×7 baking dish. Or you can pour into individual 8oz baking dishes.
  • Place onto a jelly roll pan then top with remaining Gruyere cheese.
  • Bake @350 degrees fro 15 minutes or until golden and bubbly. A sprinkle of paprika on top just before removing from oven gives a beautiful color.


Couple of things.. you ‘can’ use Swiss cheese in place of the Gruyere. I prefer it to Swiss because it melts like butter and is super smooth. Its a little pricy though. I always place casseroles on a jelly roll pan because they tend to bubble out and make a mess of the oven. Its not an absolute necessity just a help.