Step 1

Bring a large pot of salted water to a boil over medium-high heat on the stovetop. Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.

Step 2

While the pasta is cooking, toss 4 tbsp of salted butter into a large saucepan and melt over medium heat.

Step 3

Once the butter is melted, sprinkle in 3 tbsp of all-purpose flour.

Step 4

Whisk the flour with the butter until well-combined, making sure that there aren't any lumps.

Step 5

Next, pour the half & half into the saucepan and whisk until smooth.

Step 6

Let the flour, butter, and half & half mixture simmer until it starts to thicken, then reduce the heat to medium-low.

Step 7

Add in 1 cup of shredded sharp cheddar cheese and mix until well incorporated.

Step 8

Sprinkle the seasoning salt & black pepper in the cheese sauce and stir.

Step 9

Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce. For best results, mix the sauce into the noodles in batches.

Step 10

Fold the macaroni and cheese sauce until everything is well incorporated.

Step 11

Prepare a 9x13 casserole dish or baking dish with butter or baking spray.

Step 12

Combine the remaining shredded sharp cheddar cheese (1 cup) with the shredded mozzarella cheese in a separate bowl.

Step 13

Add a layer of macaroni and cheese at the bottom of the baking dish, then top with a heavy layer of the shredded cheese mixture. Repeat

Step 14

In a separate small bowl, mix two tablespoons of melted butter with the panko breadcrumbs. Stir until the butter is soaked into the breadcrumbs.

Step 15

Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.

Step 16

Bake in the oven, uncovered, on 350 F for about 25-30 minutes.

Step 17

Serve & enjoy the best ever southern baked macaroni and cheese casserole!!