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Best Southern Baked Mac and Cheese Recipe
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- Best Southern Baked Mac and Cheese Recipe
- What is the difference between southern mac and cheese and other mac and cheese recipes?
- How do you keep mac and cheese creamy?
- What are the 3 best cheeses for mac and cheese?
- What milk is best for mac and cheese?
- Southern Baked Mac and Cheese Ingredients
- How do you make southern mac and cheese from scratch?
- Equipment
- Baked Mac and Cheese Tips and F.A.Q.
- More Holiday Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What is the difference between southern mac and cheese and other mac and cheese recipes?
How do you keep mac and cheese creamy?
Secret #1: Overcook your macaroni
Secret #2: Mascarpone
Secret #3: Coat your macaroni in butter
Not-So-Secret #4: Freshly Grated Cheese
What are the 3 best cheeses for mac and cheese?
What milk is best for mac and cheese?
Southern Baked Mac and Cheese Ingredients
Check the recipe card below for the full ingredient measurements and instructions, but here's a quick look at the simple ingredients you'll need to make this delicious baked mac and cheese!
How do you make southern mac and cheese from scratch?
Equipment
Baked Mac and Cheese Tips and F.A.Q.
More Holiday Recipes You'll Love
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe

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Creamy southern baked macaroni and cheese recipe with a secret ingredient is always one of my most popular recipes! This is the best southern baked mac and cheese recipe, the ultimate comfort food for Sunday dinner or a holiday celebration! You'll love this old fashioned mac and cheese with evaporated milk!
Servings: 10 servings
Calories: 463kcal
Equipment you may need
- 3-quart casserole dish
- cheese grater
Ingredients
- 2 cups (275 g) elbow macaroni
- 2 tablespoon (30 ml) unsalted butter - plus more for baking dish
- 1 large egg - beaten, room temperature
- 1 13 oz. can evaporated milk
- 1 cup (249 g) whole milk - room temperature
- 8 oz (227 g) extra-sharp white cheddar cheese - good quality
- 12 oz (340 g) mild cheddar cheese - or another mild cheese like monterey jack, fontina, colby jack, or gouda
- 8 oz (227 g) mascarpone cheese - room temperature
- 1½ tsp. (9 g) salt - or to taste (taste mixture before adding egg)
- 1 teaspoon (5 ml) cajun or creole seasoning
- ½ teaspoon (2 ml) dry mustard powder - or 1 teaspoon dijon mustard
- ⅛ teaspoon (1 ml) ground nutmeg
- fresh cracked pepper - for topping
Instructions
- Preheat oven to 375°F. Lightly coat a 3-quart casserole dish or 9x13 pan with butter or spray with cooking spray.
- Cook macaroni in unsalted water according to package directions, adding 2 minutes to the maximum time listed on the package (I usually aim for 12 minutes). Drain; stir butter into macaroni until butter is melted.2 cups elbow macaroni, 2 tablespoon unsalted butter
- While macaroni is boiling, shred cheese blocks using a box grater or food processor. Combine shredded cheese varieties until evenly mixed.8 oz extra-sharp white cheddar cheese, 12 oz mild cheddar cheese
- In a large bowl, whisk together mascarpone and evaporated milk until smooth (there may still be some lumps, which are okay).8 oz mascarpone cheese, 1 13 oz. can evaporated milk
- Mix in the milk, followed by the salt, creole seasoning, mustard powder, and nutmeg.1 cup whole milk, 1½ tsp. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, ⅛ teaspoon ground nutmeg
- Add buttered macaroni to the bowl, followed by ½ of cheese. Stir to combine.
- Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg.1 large egg
- Pour half of mixture into a 9x13 baking dish, using a spoon to distribute evenly if needed. Sprinkle half of remaining cheese on top, then repeat with remaining macaroni mixture and remaining cheese. Top with some fresh cracked pepper, if you like.fresh cracked pepper
- Bake in preheated oven for 25-30 minutes or until cheese on top is melted and filling is bubbling. If you prefer a browner top, place it under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Cool about 15 minutes before serving to let the filling set.
Video
Notes
Make-ahead instructions: You can prepare this baked mac and cheese the night before and bake the following day! Just complete all the steps except the last one (baking), and place in the fridge covered with plastic wrap. The next day, bake in preheated oven as normal, although you may need to add 5-10 minutes to the cook time.
Freezing: This soul food baked mac and cheese freezes very well! Just cool the mac and cheese completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Allow to thaw, still wrapped, in the fridge before baking as usual.
Nutrition
Serving: 1 serving | Calories: 463 kcal | Carbohydrates: 28 g | Protein: 24 g | Fat: 28 g | Saturated Fat: 17 g | Cholesterol: 107 mg | Sodium: 872 mg | Potassium: 435 mg | Fiber: 1 g | Sugar: 12 g | Calcium: 628 mg | Iron: 1 mg
Nutrition Disclaimer
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
Last Updated on December 31, 2024 by Chenée Lewis
Cynthia says
I make this delicious Mac and cheese all the time! My family loves it and so do I. It is perfect for any gathering or just when I need the comfort of a home cooked meal. No other Mac and cheese is as satisfying as this. Thanks, Chenee, for sharing this with the world. Blessings for a delicious 2025!
Chenée Lewis says
Thank you so much Cynthia! Happy New Year!!
Andrea Petera says
Love a baked mac and cheese and this one did not disappoint! Everyone liked it! Next time I'm going to switch up the cheeses some and experiment with the flavors. Marscapone is next level! Great recipe. Thanks
Chenée Lewis says
Thank you so much! Im so glad you like the recipe.
KC says
This was fantastic! Once baked, what method is best for warming leftovers? Baking again (same temp?) or microwave?
Chenée Lewis says
Thanks! I usually microwave mine! 🙂
Gary Higginson says
After resting about 45 minutes, the custard set up. The cheese was curdled, so I need to introduce the pasta slower. It was however, the creamiestMNC casserole I’ve made. Leaving the spice, salt components out for my wife’s dietary needs, I think kept it from being OMBG delicious. I added salt and boom(chefs kiss) it came to life. Thanks for the recipe.
Chenée Lewis says
You're very welcome! So glad you liked it 🙂
Dee says
Monterey Jack/Provolone/Velveeta and cream cheese. Next time broccoli goes in. Wonderful. 👍🏻
Chenée Lewis says
Yumm! Glad you like it!
Dawn F says
I made your macaroni and cheese for Christmas Day to bring to work.
Absolutely delicious, everyone loved it!
Thank you for sharing.
Chenée Lewis says
That's great to hear! So glad everyone enjoyed it.
Taleatha says
Made this for Christmas and it was sooo delicious. I love you for this Mac and cheese recipe! Will be making it again and again!
Chenée Lewis says
That's wonderful, thank you!
Deborah J Staffieri says
Excellent!! Best I have ever had! Thank you for sharing.
Chenée Lewis says
Thank you!!
TechnicallyFloral says
Mascarpone cheese is a GENIUS addition. I’ve seen sour cream in some but this takes the cake. Hats off to you. Eggs > roux in mac and cheese. I love that there’s no Colby jack either. It’s so mild!
Chenée Lewis says
I'm so glad you like it! The mascarpone makes a huge difference!
Ericka says
This has been go-to recipe for the last three years. It’s so yummy. Was this recipe called Soul Food Mac and Cheese before or am I mistaken?
Chenée Lewis says
Yes it was! Thank you so much I'm so glad you like the recipe 😊
Sherice says
I hadn’t been able to recreate my grandmother’s lost baked mac recipe until now! This is that and more! I didn’t have the cajun or nutmeg on hand so I just added garlic powder and extra dry mustard. The mascarpone makes it divine. This was THE hit at Thanksgiving! Thank you, Chenee!
Chenée Lewis says
That's so beautiful to hear! I'm thrilled that you all liked it 😊
Shelby Anderson says
I have made so many different recipes for mac and cheese from using my crock pot to making a roux. This is by far the best mac and cheese I have ever made. Thank you for sharing your secrets!
Chenée Lewis says
Yayy! Thank you so much!
Alex says
This was THE best Mac and cheese ever. So creamy, cheesy and delicious. Made it for Thanksgiving and everyone loved it. This will be my go to Mac and cheese recipe going forward. No amendments made. Recipe perfect as is.
Chenée Lewis says
Thank you so much Alex!! 🥰🥰
Kristi says
Made this for Thanksgiving today! Just the best Mac n cheese I have ever had!! Ty for sharing. My family loved it😊
Chenée Lewis says
You're so welcome I'm glad your family enjoyed it!
Kassandra says
This was really good!!!
Chenée Lewis says
Thank you so much!
Nikki says
Absolutely our favorite Mac and cheese! Made it for thanksgiving and it’s will be made again and again!!
Chenée Lewis says
Thank you so much for the feedback! That's great to hear!
Helen says
Love your recipe!
I REALLY love that you input the ingredients underneath each step!!! This is very helpful!
Chenée Lewis says
I'm so glad it's helpful! 😊
Yolonda Johnson-Young says
I grew up making a roux-style Mac and Cheese that my mother taught me. Sometimes, I feel sad making it this new way. But, I know she would've loved it.
Chenée Lewis says
That's beautiful Yolonda -- thank you so much, and it's an honor to know that your mother would have enjoyed this version.
Jennifer says
This one is a keeper. Thanks!
Chenée Lewis says
Thank you so much!! It's my favorite for sure!
Cheryl says
I'm adding this recipe to my Thanksgiving menu this year.
Thank you!
Chenée Lewis says
I'm sure you'll like it!
Jennifer Reynolds says
All I can say is Yum...
Chenée Lewis says
I'm right there with you!! I love this mac and cheese!