Creamy, cheesy, gooey, this southern macaroni and cheese this recipe uses a combination of a creamy cheese sauce and layers of cheese for the ultimate comfort food.
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish (or a 4-quart baking dish) and set aside.
Fill a large pot with water and a pinch of salt and bring to a boil. Add your pasta and cook for about 8 minutes until al dente. Drain off the water.
In a large sauce pan, over medium heat, melt your butter. Add your flour in with your butter and whisk together until you have a smooth roux.
Gradually add in your milk, whisking it so it’s smooth. Once you’ve added in all the milk, bring the mixture to a simmer, stirring constantly until your sauce thickens. Reduce the heat and add in 1 cup of cheddar cheese and 1 cup of American cheese. Season with salt, black, pepper, and hot sauce to taste. Set aside.
Take your remaining cheddar cheese and American cheese and combine them. Spread about ⅓ of your pasta on the bottom of your greased baking dish and top with ½ of your combined cheese. Then spread ⅓ of your cheese sauce over top.
Repeat your layers—spread ⅓ of the pasta, the remaining half of the cheese, and ⅓ of your sauce.
Layer the last ⅓ of your pasta over the top and then spread the remaining cheese sauce over top. Sprinkle your parmesan cheese over the top and bake for about 30 minutes until your macaroni and cheese is bubbly and golden around the edges.