Southern Baked Mac and Cheese

My creamy southern baked mac and cheese recipe has a secret ingredient that makes it my most popular recipe EVER! The best southern style mac and cheese recipe is baked mac and cheese, and this soul food mac and cheese is the ultimate comfort food for Sunday dinner or a holiday celebration!

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And if you like this old fashioned mac and cheese with evaporated milk, you'll want to check out Pressure Cooker Ham Braised in Beer, Puff Pastry Tart with Cranberry and Brie, and Brown Butter Sweet Potato Pie!

Best Southern Baked Mac and Cheese Recipe

For my family, there are certain favorite comfort foods that are absolutely mandatory for us to have for family gatherings and special occasions. You have your hams, your turkeys, and roast beefs, but the stars of the show are definitely the sides and desserts.

Cornbread dressing, black-eyed peas and collard greens, sweet potato pie, and pound cake are never missing from the table. It just doesn't feel like a holiday without them. But one of our all-time favorite recipes is baked macaroni and cheese, and this creamy southern mac and cheese recipe is our go-to recipe!

Jump to:

• Best Southern Baked Mac and Cheese Recipe
• What is southern style mac and cheese?
• Foolproof Southern Baked Mac and Cheese (Thick, Creamy, Never Dry)
• What are the three best cheeses for mac and cheese baked?
• Old Fashioned Southern Baked Mac and Cheese (No Roux)
• What milk is best for mac and cheese?
• What are the ingredients in Southern style mac and cheese?
• How do you make southern mac and cheese from scratch?
• Equipment
• Southern Style Mac and Cheese, Step-by-Step
• Troubleshooting
• Baked Mac and Cheese Tips and F.A.Q.
• Can You Make Southern Baked Mac and Cheese Ahead of Time?
• More Holiday Recipes You'll Love
• 📖 Recipe
• 💬 Comments

What is southern style mac and cheese?

Homemade mac and cheese recipes can vary wildly, but for me the best kind has a cheesy custard filling made with egg and evaporated milk. Then it's got a topping of even more lightly browned cheese. That's the southern style mac and cheese I grew up with!

If you haven't had this style of old fashioned baked mac and cheese with evaporated milk, this will be your new favorite recipe for any meal, and maybe it'll be the side dish that steals the show! And if you love cheesy recipes, you'll want to check out my Cottage Cheese Alfredo!

Foolproof Southern Baked Mac and Cheese (Thick, Creamy, Never Dry)

Getting creamy mac and cheese can be a challenge, especially when you're using this custard-based method instead of a cheese sauce. I've perfected this recipe over decades of holidays and Sunday dinners, and gathered some foolproof tips that give you that perfect southern style mac and cheese texture every time.

These are the tips that will have your family designating you as The Mac and Cheese Maker from now on. Remember them well - with great power comes great responsibility.

My first foolproof tip: Overcook your macaroni

Normally, you would want to cook your macaroni until it's al dente -- that is, it still has a bit of a chew to it. But for best results in this recipe, forget everything you learned from Giada de Laurentiis and boil your macaroni for two minutes longer than the maximum time listed on the package directions.

For example, the macaroni I used instructed me to cook elbow macaroni for 8-10 minutes, so I set my timer for 12 minutes.

So how does this make your southern baked macaroni and cheese creamier? Well, as your macaroni boils, it absorbs water.

So by boiling it a little longer, we're preventing the cooked noodles from absorbing too much of the milk while it's baking, allowing more of the milk to form that creamy, cheesy, custardy filling around the cooked pasta. Trust me-- it works!

What is the secret ingredient for mac & cheese?

My secret ingredient is mascarpone! We're using a classic Italian ingredient to add to the creaminess of this soul food baked mac and cheese! Mascarpone is an Italian cream cheese that adds a smooth, mild soft creaminess to bump up the creamy flavor of the cheese filling even further!

I got this idea from my Uncle Glenn, who told me about using mascarpone many Thanksgivings ago when I asked him how his mac n cheese recipe was so amazing! The mascarpone really takes it up a notch and makes this the best baked mac and cheese recipe!

Pro Tip: Coat your macaroni in butter

You may have gathered from my first tip that the key to making this easy baked mac and cheese super creamy is keeping the macaroni from absorbing too much liquid as it bakes. That's what this step is about as well! We're going to toss the cooked macaroni in butter before adding the other ingredients.

This creates a barrier that prevents the other liquids from penetrating the macaroni as it bakes. It should help you to end up with more cheesy custard filling that makes the finished dish delicious!

A MUST for Southern Baked Mac and Cheese: Freshly Grated Cheese

This definitely isn't much of a secret. But you'd be surprised how many people still use pre-shredded cheese to make their macaroni and cheese! It's so much faster, but pre-shredded cheese is often coated with cellulose (wood pulp!) to prevent it from sticking together, which dries it out significantly. This dryness will then translate into your dishes, which we definitely don't want.

For this southern baked macaroni and cheese, you should definitely buy your cheese in blocks and grate it yourself. It'll melt down much better to keep the sauce nice and creamy. It's an extra step, but makes a huge difference in how the cheese melts!

What are the three best cheeses for mac and cheese baked?

The best cheese for southern baked mac and cheese is a combination of a few types! Different cheeses bring different flavors, and also affect the texture, so if you want a sharp flavor but a gooey texture, you'll need to mix and match!

• Extra-sharp cheddar - you'll want a firm, tangy cheeses for that flavor punch! I like Cabot Extra Sharp White Cheddar, but your favorite sharp cheddar cheese would be great! You can also switch up the flavor and use a Gruyére instead of the cheddar.
• Gouda, Fontina, or Colby Jack - or another mild, melting cheese you like! I have more options in the recipe card below. This cheese will give you the creamy, melty texture we want in any southern baked mac and cheese while adding some additional cheesy flavor.
• Mascarpone - this is my not-so-secret secret ingredient! Mascarpone gives your baked mac and cheese recipe a smooth, creamy texture and a buttery flavor, while stabilizing the filling. If you can't find mascarpone in the store, you can swap in full-fat cream cheese.

Old Fashioned Southern Baked Mac and Cheese (No Roux)

There's an ongoing debate among mac and cheese recipes (especially on the internet) -- to roux or not to roux? Many folks prefer to use a roux or a béchamel sauce, which involves combining butter, flour, and milk on the stovetop and then adding cheese to create a cheese sauce before baking the mac and cheese in the oven.

The argument for a roux is that it prevents an overly greasy result because the starch in the flour absorbs oil, and the emulsion created by the cheese sauce helps to keep it nice and creamy.

I've made a roux for other mac and cheese recipes like my Smoky Bacon Mac and Cheese, but for this southern style mac and cheese recipe, I have to keep it old school! The thick, custardy texture that comes from the combination of eggs, milk, and the perfect blend of cheeses has a special place in my heart and just tastes like home.

Plus, this method is MUCH easier -- no hassle of working with a roux, no separate stovetop step. The custard filling comes together like magic in the oven, so it couldn't be simpler for beginners!

What milk is best for mac and cheese?

For me, evaporated milk is the way to go. Making old fashioned baked mac and cheese with evaporated milk is second nature to me. And I think it produces the creamiest results!

Evaporated milk also works with the egg to create that custard filling that I just love. Here's everything else you'll need:

What are the ingredients in Southern style mac and cheese?

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!

• elbow macaroni - you'll need 8 ounces of elbow pasta (or small shells, or cavatappi, or whatever different pasta shapes you prefer. I find elbow macaroni is best for holding all that yummy cheese). So it's about half of a one-pound box of macaroni.
• butter - I use salted, but you can use either salted or unsalted butter and adjust your seasonings accordingly.
• extra sharp cheddar cheese - This cheese forms is the largest portion of the flavors in this soul food mac and cheese, so be sure to get the good stuff! I like to use a really good quality sharp white cheddar cheese that's been aged at least 12 months for the most flavor. It should come in a block for you to grate your own cheese -- trust me, it makes a big difference in this southern mac and cheese recipe!
• mild cheddar cheese - you can also use any mild, melty cheese you like. And different kinds of cheese like Gouda, mozzarella, Fontina, or Monterey Jack cheese all work, as long as they're a mild, melty cheese! Again, in block form for you to grate yourself.
• mascarpone cheese - that's right, we're using three types of cheese in this southern baked macaroni and cheese! Mascarpone is the best cheese to create this creamy sauce. Your mascarpone should be at room temperature. If you can't find mascarpone anywhere, full-fat cream cheese works too -- also softened to room temperature.
• milk - I recommend whole milk for a creamier custard and to prevent the custard from curdling. It should also be at room temperature.
• evaporated milk - helps to create that amazing custard texture in this homemade baked macaroni!
• salt - you can adjust the amount of salt to your taste, along with the seasonings below, before adding your egg. That way to you end up with too much salt.
• cajun or creole seasoning - I like the flavor boost from creole seasoning in this southern baked mac and cheese, especially with the blend of cheeses. I like Tony Chachere's. If you don't have any, you can substitute a half teaspoon each of garlic powder, onion powder, and cayenne pepper.
• dry mustard powder - adds a slight tangy flavor that goes so well with the cheese in this baked mac and cheese recipe. In a pinch, I've substituted dijon mustard for ground mustard.
• ground nutmeg - I always have whole nutmeg on hand to grate fresh, but in this recipe ground nutmeg works great too in this classic homemade mac and cheese.
• egg - beaten well. The use of eggs (or in this case, one egg) creates that delicious egg custard texture.
• cracked black pepper - to add to the top before baking. You can also add paprika or more cajun seasoning.

How do you make southern mac and cheese from scratch?

This is such an easy baked mac and cheese recipe! Check the recipe card below for the full instructions, but here's how to make it, step by step!

1. First, cook your macaroni noodles until they're nice and tender, drain it, and stir in some butter.
2. Then you'll combine your milks and mascarpone in a large bowl and whisk it to make sure it's all smooth.
3. Add in your grated cups of cheese and seasonings, then stir in your buttered macaroni and your egg.
4. Pour the mixture into a buttered baking dish or casserole dish, then top with remaining cheese and bake until it's golden brown and bubbling!
5. Let it cool for a bit out of the oven, and then enjoy your easy southern macaroni and cheese!

Equipment

The first thing you'll need for this simple macaroni and cheese is a cheese grater or food procesor. Then all you'll need is a a 3-quart casserole pan or 9x13 baking pan and a large pot or stock pot to boil your pasta!

Southern Style Mac and Cheese, Step-by-Step

The recipe card below will give you detailed step-by-step instructions and a recipe video! But here are the basic steps you'll follow:

My favorite shortcut: Shred your cheese in a food processor! It makes it so easy to shred lots of cheese at once! You can also shred it ahead of time and freeze it until you're ready to use it.

Troubleshooting

Why is my baked mac and cheese dry?

• Ingredient ratios: Double-check that you used the right amounts of each ingredient -- the ratio in this foolproof recipe is important for that balance of liquids, starches, and fats.
• Bake Time: You may have cooked it a bit too long -- it shouldn't need much more than 30 minutes in the oven. Since it's a custard, a good way to check for doneness is to jiggle the pan a bit -- if the edges are firm and the center jiggles only slightly, it's good to go!
• Cheeses: You might have used too much of the sharp cheddar, or swapped in another dry cheese like Parmesan or aged Gouda.

Why is my southern baked mac and cheese grainy?

This is usually caused by the eggs curdling while it bakes -- my #1 tip to prevent a grainy baked mac and cheese is to use whole milk. I mention this in the recipe card below as well, but swapping in lowfat or skim milk makes your custard more likely to curdle or separate. You need that extra fat to balance out the proteins in the cheese.

Why won't my mac and cheese set?

• You forgot the egg - the egg acts as a binder in this recipe to help it set up perfectly.
• You didn't let it rest - allowing your mac and cheese to set for a little while after it comes out of the oven helps the custard to set and get that perfect thick, yet creamy texture.

Baked Mac and Cheese Tips and F.A.Q.

Can You Make Southern Baked Mac and Cheese Ahead of Time?

Of course! I do every year for Thanksgiving dinner. Here are your options:

• A day or two in advance: complete every step except baking. Store it in the fridge and pop it in your preheated oven when you're ready to bake!
• Several days (up to two months) in advance: complete every step except baking. Wrap it very well in foil and plastic wrap and store it in the freezer. The day before you want to bake it, transfer it to the fridge to thaw for 24 hours. Then bake when you're ready!

I wouldn't recommend baking the mac and cheese ahead of time, because reheating it after it's been fully baked might overcook it and dry it out.

More Holiday Recipes You'll Love

I love cooking for the holidays! If you're looking for something to go with this amazing mac and cheese, try my Air Fryer Sweet Potato Cubes, or check out my Keto Cranberry Sauce, perfect for guests following a low-carb diet. Or try this Slow Cooker Beef Cube Steak!

For dessert, there are so many options! You can't go wrong with Lemon Sour Cream Pound Cake, No Bake Cheesecake, or Rum Soaked Cake with Brown Butter Glaze!

And nothing says holiday baking like cookies! My all-time favorites are my No Spread Sugar Cookies, but you also have to try my Brown Butter Small Batch Chocolate Chip Cookies! Display them all nicely on a Christmas Charcuterie Board, and don't forget to check out my lists of the Best Gluten Free Dairy Free Cookies Recipes and the Best Cookies for a Cookie Exchange!

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