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Southern Baked Mac and Cheese

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Creamy southern baked mac and cheese with a secret ingredient is always one of my most popular recipes! The best southern mac and cheese is the best baked mac and cheese recipe! It's the ultimate comfort food for Sunday dinner or a holiday celebration!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.
Southern Baked Mac and Cheese Recipe
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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, 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!

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.

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!

A spoon scooping creamy baked mac and cheese out of a glass pan.
Southern Baked Mac and Cheese with Cream Cheese

How do you keep mac and cheese creamy?

Getting creamy mac and cheese can be a challenge, especially when you're using this custard-based method. That's why I'm sharing my secrets with you to make this southern baked mac and cheese just as creamy as can be!

But before we continue, these are secrets! I'm sure I can trust you guys to keep it on the hush. But just make sure no one is looking over your shoulder while you read this. Ok, if the coast is clear, read on...

Overhead view of a pan of mac and cheese with a spoon, and a small plate with a portion of mac and cheese on it
Baked Macaroni and Cheese

Secret #1: 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!

southern baked mac and cheese with evaporated milk being scooped out of a pan.
Southern Baked Mac and Cheese with Evaporated Milk

Secret #2: Mascarpone

OK, forget what I said about not being in Italy, because 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!

Secret #3: Coat your macaroni in butter

You may have gathered from secret #1 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 metal spoon spooning baked macaroni and cheese from a glass dish.
Baked macaroni and cheese

Not-So-Secret #4: 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 to keep the sauce nice and creamy. It's an extra step, but makes a huge difference in how the cheese melts!

Southern baked mac and cheese being scooped out of a dish.
southern baked Mac and cheese

What are the 3 best cheeses for mac and cheese?

First, I like to use one semi-hard aged cheese like sharp cheddar. Then one creamy cheese that melts well, like mild cheddar, mozzarella or Monterey Jack. And finally, an extra-creamy cheese like mascarpone or cream cheese just to add to the creaminess of your southern baked mac and cheese recipe!

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:

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!

  • 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. Mild cheddar, gouda, mozzarella, fontina, or Monterey Jack cheese all work! 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.
  • milk - you can use low-fat milk or whole milk - both work well. 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.
  • cracked black pepper - to add to the top before baking. You can also add paprika or more cajun seasoning.
southern baked Mac and cheese scooping out of a pan.
southern baked Mac and cheese

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.
  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 mac and cheese!

Equipment

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

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

What does putting an egg in mac and cheese do?

It's a matter of texture. In this recipe, we're going for a creamy, yet slightly firm custard-like filling. It's a texture that is distinct from stovetop macaroni and cheese. Many baked macaroni and cheese recipes use a roux to make a cheese sauce on the stovetop, and then transfer the mac and cheese to a dish, add more cheese and/or bread crumbs, and bake it. That's why I do in my Smoked Mac and Cheese with Bacon!

In my experience, the texture is different in a roux-based mac and cheese than with a custard mac and cheese. So making our southern baked mac and cheese evaporated milk and egg makes it come out a bit firmer and more casserole-like, but still able to achieve that rich creaminess that we all love! Plus, you won't have to add the extra step of making a roux -- everyone loves an easy southern mac and cheese recipe!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

Why use evaporated milk in mac and cheese?

If you've ever made a pumpkin pie, a flan, or my Eggnog Bread Pudding, you may be familiar with evaporated milk. Evaporated milk is simply milk where some of the water has, well, evaporated. Because of the missing water, it has a higher protein content than regular milk. That makes everything creamier without adding extra fat (the way heavy cream would). It's perfect in baked goods when you want to create a custard made from eggs and milk, because it adds extra creaminess compared to regular milk.

What is the difference between evaporated milk and regular milk?

Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy baked macaroni and cheese a thick, creamy filling without too much greasiness. It's also not refrigerated in most places, so you can get it in the baking aisle or on Amazon! Evaporated milk is a major ingredient in my Banana Pudding Cheesecake Squares!

What cheese should I use for mac and cheese?

This is really up to you! I usually use at least one block of cheddar, sometimes one block of sharp cheddar and one block of mild cheddar. Other times, I switch it up and replace one of the cheddars with monterey jack, gouda, or mozzarella. Any semisoft shredded cheeses work great in this easy baked mac and cheese recipe.

What seasoning makes mac and cheese better?

I make this easy baked mac and cheese recipe with mustard powder and a Creole seasoning blend like Tony Chachere's. But in general some other flavors I like to add to mac and cheese recipes (in addition to salt and pepper) are cayenne pepper, paprika, garlic powder, and onion powder.

Can I make this southern baked mac and cheese ahead of time?

Yes! You can prepare your 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. 

Can this baked mac and cheese be frozen?

Yes, this southern 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. I actually use this method to make my mac and cheese ahead of time for most Thanksgivings! You can also freeze leftovers in an airtight container for up to two months.

Why is mac and cheese popular in the South?

Mac and cheese gained popularity as a southern food after James Hemmings, the enslaved chef to Thomas Jefferson, mastered the recipe. It then became a celebration dish among Black people in the south, remaining popular to this day.

What can I add to my mac and cheese to make it better?

I prefer this easy southern mac and cheese as-is, but you can always mix in a few dollops of sour cream for creaminess. You can also add different types of cheese to your preference -- this Chick-Fil-A mac and cheese recipe uses Parmesan and Romano cheeses! I also love adding crispy chopped bacon for smokiness, sliced green onions, or a few splashes of hot sauce!

Is mac and cheese at Thanksgiving Southern?

Yes, old fashioned mac and cheese with evaporated milk is a southern classic for the Thanksgiving table! It's popular in the south all year long.

What is the best mac and cheese in the world?

You're lookin' at it! But seriously, in my humble opinion, this is the best mac and cheese and it's the one I make over and over again! Try it, and you'll see why!

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

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!

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

A detailed view of a spoon serving a portion of cheesy southern baked mac and cheese.

Southern Baked Mac and Cheese 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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Course: Main Course, Side Dish
Cuisine :American
Servings: 10 servings
Calories: 463kcal
Recipe Source: Chenée Lewis

Equipment you may need

Ingredients

  • 8 oz. (227 g) elbow macaroni - about half a 16-oz. box
  • 2 tablespoon (30 ml) salted butter - plus more for baking dish
  • 1 large egg - beaten
  • 1 13 oz. can evaporated milk
  • 1½ cup (366 g) whole milk
  • 8 oz (227 g) extra-sharp white cheddar cheese - good quality
  • 8 oz (227 g) mild cheddar cheese - or another mild cheese like monterey jack, fontina, 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 according to package directions, adding 2 minutes to the maximum time listed on the package. Drain; stir butter into macaroni until butter is melted.
    8 oz. elbow macaroni, 2 tablespoon salted butter
  • While macaroni is boiling, shred both cheese blocks using a box grater. Combine shredded cheese until evenly mix, then set aside about half of shredded cheese mixture for later.
    8 oz extra-sharp white cheddar cheese, 8 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 whole milk, followed by the salt, creole seasoning, mustard powder, and nutmeg. Stir in half of the shredded cheese mixture.
    1½ cup whole milk, 1½ tsp. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, ⅛ teaspoon ground nutmeg
  • Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg.
    1 large egg
  • Add buttered macaroni to milk/cheese mixture and stir to combine. Pour the whole mixture into your prepared casserole dish.
    8 oz. elbow macaroni, 2 tablespoon salted butter
  • Sprinkle remaining shredded cheese evenly over the top, followed by some fresh cracked pepper, if you like.
    fresh cracked pepper
  • Bake in preheated oven for 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 3-5 minutes watching carefully so it doesn't burn. Cool slightly before serving.

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.
Updated time/temp: I make this recipe many times a year, and this year I experimented a bit with the temperature. And I found that baking the mac and cheese at a higher temperature for a shorter amount of time produced an even better texture! So the recipe card has been updated to reflect that change.

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!

Pin this old fashioned baked macaroni and cheese recipe for later!

Last Updated on August 24, 2024 by Chenée Lewis

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Reader Interactions

Comments

    4.94 from 118 votes

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  1. Kushigalu

    5 stars
    This baked mac and cheese looks so delicious. Thanks for the recipe.

    Reply

    • Kim

      Will this dish keep in the fridge for two days before baking.

      Reply

      • Chenée Lewis

        Two days might be pushing it -- I would say you can let it sit overnight but I haven't tried it for longer than that.

  2. Ned

    5 stars
    Nothing better than Mac and Cheese, and this one was delicious! Thank you so much!

    Reply

    • Chenée Lewis

      So glad you like it! Thanks!

      Reply

  3. sara

    5 stars
    All I can say is WOW!!! This was incredible! The flavor, the creaminess, the cheesy-ness... it was everything mac and cheese should be!

    Reply

    • Chenée Lewis

      I'm so glad you like it! Thank you!

      Reply

  4. Beth

    5 stars
    Mac and cheese is my favorite comfort food. This recipe is delicious, the whole family loved it.

    Reply

    • Chenée Lewis

      Wonderful! Thanks for the feedback!

      Reply

  5. Edwina Morrison

    Honey, over the 70+ years I've lived in the south, from birth, I have never, not once, ever made, seen made, or eaten any mac and cheese that had "cajun seasoning", mustard, nutmeg, or pepper in it. That spicy stuff is not part of Southern cooking. It's only been within the last 7 to 10 years that everyone started putting pepper and spice into things. It isn't how my mother made it, it isn't how her mother made it, and it isn't how it's really made. If people want pepper or spice on their food, they add pepper or pepper vinegar at the table. That's how it's done.

    Reply

  6. Jay Pendexter

    5 stars
    My wife says it's delicious but it looks kind of liquidy for Mac and cheese. Is it supposed to be this way? I cooked it for 35 minutes.

    Reply

    • Chenée Lewis

      Hi, I'm glad you liked the flavor! I haven't had it come out liquidy -- did you remember to add the egg? If so, it should set up a bit more as it cools. Otherwise, I would add another 5-10 minutes to the cook time.

      Reply

  7. Karen B.

    5 stars
    This Baked Macaroni and cheese dish is the REAL DEAL! First, make sure you read all of the tips, especially about how long to cook your macaroni noodles and why. Follow the recipe and you will get the yummiest and silkiest macaroni and cheese you’ve ever had. The creole seasoning really elevates this dish. This recipe is exquisitely delicious.

    Reply

    • Chenée Lewis

      Thank you SO much!! I really appreciate your feedback and I'm so happy you liked it! 🙂

      Reply

  8. Karen

    5 stars
    Delicious! I have never made baked Mac n cheese and was looking for something like the type a local restaurant made and Chenee came through with this recipe. It has the custard-like, creamy texture inside and crusty cheese layer on top! Everyone that had some at Thanksgiving loved it!

    Reply

    • Chenée Lewis

      Wonderful! I'm so glad you all liked it! 🙂

      Reply

  9. Nicole

    5 stars
    My favorite side dish recipe!

    Reply

    • Chenée Lewis

      Thank youu so much!!

      Reply

  10. Nicole

    5 stars
    This looks so good!

    Reply

    • Chenée Lewis

      Thank you! It's so delicious 😋

      Reply

  11. Lisa T

    5 stars
    Loved it. I’ve never liked Mac & cheese but LOVED this. Unfortunately I had to take liberties with the cheese types due to my limited kitchen stock but still amazing. And, it easily made enough to freeze for one of those tough, cold, days in the future when I want something homemade and easy.

    Reply

    • Chenée Lewis

      That is so wonderful to hear! Thanks so much!

      Reply

  12. Lapeach

    5 stars
    The best smoked mac and cheese ever

    Reply

    • Chenée Lewis

      So glad you like it!

      Reply

  13. Victoria Brooks

    5 stars
    Made this for thanksgiving! Everyone said it was their favorite dish. Highly recommend.

    Reply

    • Chenée Lewis

      Wonderful! Thanks so much for the feedback!

      Reply

  14. Dkelley

    5 stars
    Wonderful recipe!

    But after reading your post on the difference of adding an egg for custard vs roux type filling; I selected the roux.

    Reply

    • Chenée Lewis

      Great! Hope you liked it!

      Reply

  15. Lee

    5 stars
    I’ve made this before and it is THE BEST!! Question though, if I pre bake it and take it to the family function what do you suggest on reheating?

    Reply

    • Chenée Lewis

      Thank you! I recommend cooking it about 10 minutes less than the cook time, then finishing it before serving at 375 for 15-20 minutes until the cheese is browned and melty!

      Reply

  16. Renae

    5 stars
    Hi! I’m really wanting to make this recipe but will have to make a little larger as I will be making it for my large family for thanksgiving. If I’m making 32 oz of this, what will my required measurements need to be?

    Reply

    • Chenée Lewis

      Hi! I'm not sure since I haven't weighed out the final product before. It's usually enough to fit in a 9x13 pan. If you need more, I would recommend doubling it and baking in two pans to keep the cook time consistent. Hope that helps! Enjoy!

      Reply

  17. Gina Abernathy

    5 stars
    A wonderful side dish for any night of the week and especially holiday tables.

    Reply

    • Chenée Lewis

      You're so right! Especially since it's so easy!

      Reply

  18. MacKenzie

    5 stars
    My family enjoyed this tonight and it’s so creamy and delicious. Making it again on thanksgiving.

    Reply

    • Chenée Lewis

      Wonderful! Thanks so much for the feedback!

      Reply

  19. Kim

    5 stars
    So delicious! Love this combination of cheeses and the addition of mascarpone. And the seasoning made it perfect!

    Reply

    • Chenée Lewis

      Thank you! It's my go-to recipe!

      Reply

  20. Gina

    5 stars
    Nothing like homemade mac and cheese! This was such a tasty recipe! The ultimate comfort food!

    Reply

    • Chenée Lewis

      It sure is! Glad you liked it!

      Reply

      • Lil

        I don’t have a scale. Approx how many cups of cheese is equiv to 8 oz? Thanks

      • Chenée Lewis

        It's about 2 cups 🙂