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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!
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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
Allen says
Chene'e,
You have definitely set the GOLD standard of MacNcheese, it takes me back a few years
to when my mother baked it this way in our coal/wood-fired cooking stove, whether it was 20 below in the winter or 120 above in the summer...
Chenée Lewis says
What amazing memories! I'm so glad you liked it!
Andrea says
Homemade Mac and cheese sounds marvelous. Delicious comfort food at its finest!
Chenée Lewis says
It sure is! Thanks!
Alex says
Wow! This is phenomenal! I will be using this recipe for the rest of my life. Thank you!
Chenée Lewis says
I'm so glad to hear that!! Thanks!
Sandy says
Can you use eagle b!nd?
Chenée Lewis says
You'll need evaporated milk like Carnation milk -- Eagle Brand is actually sweetened condensed milk, so that wouldn't work for this recipe. Hope that helps!
Tiana says
This looks amazing !!!! Would it be less custardy / more smooth creamy if I omitted the eggs?
Chenée Lewis says
Thanks!! I think the eggs would be pretty necessary in this recipe. If you want to leave them out, you can make a roux-based sauce like in my smoked mac and cheese (you can substitute the bacon grease in that recipe for butter).
Anonymous says
Can you use packaged shredded cheese?
Chenée Lewis says
Yes you can! But I would definitely recommend buying blocks of cheese and shredding them for best results!
Kir Boyes says
This is my FAVORITE recipe ever. I just made it as a side dish for Thanksgiving dinner and everybody couldn’t get enough. Take the time to shred the cheese yourself it will be worth it. I can’t wait to make this again!
Chenée Lewis says
I'm so glad you like it!! It's my favorite mac and cheese too!
Ruby Sheffield says
Mine came out good, but it had A lot of grease on it
Natalia says
What about using 1/2 cup of half and half instead of whole milk?
Chenée Lewis says
You could definitely replace 1/2 cup of the whole milk with half and half and leave the rest of the milk as-is, or replace it with a low-fat milk. As long as you're using the same amount of liquid and it's not too high in fat, your results should be pretty much the same 🙂
Michelle | Sift & Simmer says
This is what I call real comfort food! Love the addition of evaporated milk in this... makes it so creamy and delicious!
Chenée Lewis says
Absolutely! It's a game changer for sure!
Claudia Lamascolo says
I love how creamy this looks and your right about evaporated milk that the way to go!
Chenée Lewis says
Thank you! It makes a big difference! 🙂
Denay DeGuzman says
I love the 3 choices of cheese for this delicious soul food recipe! I'll need to give this yummy recipe a try ASAP. It's ideal for the Lenten season.
Chenée Lewis says
Absolutely! I hope you enjoy 🙂
Shadi Hasanzadenemati says
Can’t wait to try this, I know it’s going to be a hit!
Chenée Lewis says
I think you're right! 🙂
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Chenée Lewis says
I'm so glad you like it! Thanks! 🙂
Kim Guzman says
Oh, my DROOL! That looks incredible. I'm going to make it this weekend. My macaroni and cheese is always sort of dry and lackluster. I'm so glad to find a recipe that looks like it's to die for.
Chenée Lewis says
Wonderful! I'd love to hear how it goes for you! 🙂
Denise L Lewis says
Just sampled my baked mac & cheese!
OMG!!! This is the best ever!!! Thank you, Chenée!!!
Have a Happy Thanksgiving!!!
Chenée Lewis says
Thank you!! Happy thanksgiving to you too 🙂 🙂
Irma McQueen says
Absolutely easy to make and oh so good!
Chenée Lewis says
Thank you so much!! I'm glad you liked it!
Maria says
I can smell it from here! Looks delicious <3 i love mac and cheese!
Chenée Lewis says
It's SO good! I definitely recommend giving it a try.
Kevin Foodie says
I recently made Mac and cheese. Your recipe is so easy. The mac and cheese is very rich and creamy. Looks great!
Chenée Lewis says
Thank you so much! It's definitely my fave.
Jovita says
I love your version of mac and cheese , especially the use of mascarpone. Something different! Bookmarking and definitely making this recipe soon!
Chenée Lewis says
Thanks! I hope you enjoy ?
Kate says
Oh wow, just PERFECT comfort food - just what we need at this time of year over here in the chilly UK!! Thanks for a great recipe.
Chenée Lewis says
Absolutely! So great for cooler weather!
Chris Collins says
This mac and cheese looks so creamy and delicious! Can't wait to try the recipe 🙂
Chenée Lewis says
Thank you! I hope you love it!
Dannii says
Mac and cheese is the ultimate comfort food. I have never used evaporated milk in it though. Definitely trying that!
Chenée Lewis says
It makes a big difference! Hope you enjoy!
Anonymous says
I couldn’t find mascarpone cheese, what’s a good substitute? Please say sour cream?
Chenée Lewis says
Sour cream would be good too, but my best substitute for mascarpone is definitely cream cheese. Hope that helps!