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Southern Baked Mac and Cheese

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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!

Spoon scooping southern baked mac and cheese.
Southern Baked Mac and Cheese Recipe

*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

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:

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!

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

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.

Creamy baked mac and cheese recipe in a pan.
Baked Macaroni and Cheese

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!

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

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!

Spoon scooping southern baked mac and cheese.

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 metal spoon spooning baked macaroni and cheese from a glass dish.
Baked macaroni and cheese

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!

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

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!

Spoon scooping southern baked mac and cheese.

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.
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 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:

Stirring macaroni for southern style soul food mac and cheese recipe

Cook your macaroni noodles until they're nice and tender, drain it, and stir in some butter.

Whisking milk with mascarpone in a glass bowl for southern style mac and cheese recipe.

Combine your milks and mascarpone in a large bowl and whisk it to make sure it's all smooth.

Adding seasonings to southern style mac and cheese.

Add your seasonings, then taste the mixture to make sure it's seasoned to your liking.

Adding egg to southern baked mac and cheese recipe.

Pour in your beaten egg and mix well.

Mixing in cooked macaroni for southern style mac and cheese recipe.

Add in cooked macaroni.

Mixing in cheese for southern baked mac and cheese recipe.

Add in half of your freshly-shredded cheese. Pour half of this mixture into your buttered pan and top with half of remaining cheese.

Topping black folks mac and cheese recipe with cheese.

Repeate with the remaining macaroni mixture and top with the remaining cheese. Add cracked pepper on top if you like.

Spoon cutting into baked macaroni recipe.

Bake in oven and broil for 2-3 minutes if desired to brown the top. Let sit to allow the custard to set, then serve!

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.
Spoon scooping southern baked mac and cheese.

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!

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!

Spoon scooping southern baked mac and cheese.

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.
 Creamy baked mac and cheese recipe in a pan.

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 Hemings, the enslaved chef to Thomas Jefferson, mastered the recipe. It then became a celebration dish among Black folks in the south, remaining popular to this day in the Black community all over the country.

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!

Spoon scooping southern baked mac and cheese.

Is mac and cheese at Thanksgiving Southern?

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

Can I use condensed milk instead of evaporated milk in mac and cheese?

Please don't! Condensed milk is also called "sweetened" condensed milk, because it's got a lot of sugar added. It's more appropriate for dessert recipes like my Lemon Dump Cake or my Key Lime Pound Cake, not this old fashioned baked macaroni and cheese!

What not to do when making mac and cheese?

This soul food mac and cheese recipe is pretty foolproof since we're not making a roux, but you will want to be sure to grate your cheese yourself, and don't overbake your mac and cheese!

What gives Southern mac its flavor?

Besides the delicious blend of cheese, this southern mac and cheese recipe gets an incredible flavor boost from Cajun/Creole seasoning, ground mustard, abd a dash of nutmeg!

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.

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!

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

Spoon scooping southern baked mac and cheese.

Best Southern Baked Mac and Cheese - Easy Recipe

4.96 from 209 votes
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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

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.
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰

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!

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  1. Kim says

    5 stars
    Nothing better than homemade southern style baked mac and cheese. The ultimate in comfort food!

    Reply

    • Chenée Lewis says

      You got that right!

      Reply

  2. Dawn says

    This looks amazing! Would it be good if you subbed velveeta for the mild cheese?

    Reply

    • Chenée Lewis says

      I've never made it with velveeta, so I can't be sure, but it's definitely worth a try! 🙂

      Reply

  3. Diana Goldstein says

    5 stars
    I’ve made this many times now & just want to say thank you for this recipe! It’s delicious & our family favorite. I love how you wrote out the recipe, you made it so easy to follow.

    Reply

    • Chenée Lewis says

      Aww thank you so much for your feedback! This is our family favorite too 🙂

      Reply

  4. Keirsten Crawford says

    5 stars
    This is the new family favorite. Made it for Thanksgiving for the first and absolutely wowed the whole family- even Grandma!

    Reply

    • Chenée Lewis says

      Yay! Thanks so much for the feedback!

      Reply

  5. Hannah says

    5 stars
    I made this today and it came out beautiful! It was also my first time making baked mac and cheese. I prefer the mac and cheese WITHOUT Velveeta but my husband thinks you can’t have mac and cheese without including Velveeta. He seen the looseness of the mac and cheese before it went in the oven and got worried. Trust the process! However, i baked mines for an additional 10 minutes and then 5 minutes at 400 degrees. The oil was excessive for my taste so I blotted thoroughly. I also added 1/2 teaspoon paprika and upped the recipe seasonings by a 1/4 teaspoon. I used sharp cheddar in place of the mild. I think next time I will experiment with different cheeses and see what flavor combinations I can come up with. Great recipe that I’m taking to the holidays!

    Reply

    • Chenée Lewis says

      I'm so glad you liked the recipe and that your adjustments worked out well!

      Reply

  6. Steven Slater says

    4 stars
    I liked trying this recipe as when I make mac and cheese it never comes out the way I like it.When I made it it didn't have the real sharp cheesy taste I was looking for.Probably my choice of cheeses I selected.I will make this again,just change the kind of cheese I select.

    Reply

    • Chenée Lewis says

      Hi Steven! So glad you liked it, and yes I think if next time you go with an extra-sharp aged cheddar for at least one of your cheeses it'll give it that sharper flavor 🙂

      Reply

  7. Tammy says

    5 stars
    I used different cheeses ..but this is an awesome Mac n cheese recipe! Thank you for sharing!!!

    Reply

    • Chenée Lewis says

      I'm so glad you liked it! 🙂

      Reply

  8. Pauletta says

    5 stars
    Best mac n cheese ever !!!!

    Reply

    • Chenée Lewis says

      Thank you!! Glad you like it!

      Reply

  9. Mary Jones Boykin says

    5 stars
    Excellent!

    Reply

    • Chenée Lewis says

      Thank you so much! 🙂

      Reply

  10. Dana Sandonato says

    5 stars
    Nothing beats a wonderfully creamy homemade mac and cheese! This one truly screams for the South. I lived in the South for 7 years and had my share—this one is the real deal!

    Reply

    • Chenée Lewis says

      Thank you so much!!

      Reply

  11. Cynthia Hopk says

    5 stars
    At last! The absolute best mac & cheese recipe on the planet. Your tips for the noodles made all the difference for me. Not to mention the perfect combination of cheese and so easy to make. I never have to search any further for the cheesy goodness I crave. Thank you so much! I subscribed so I can try more of your recipes.

    Reply

    • Chenée Lewis says

      I'm so happy to hear that you liked the mac and cheese Cynthia! I made this recipe again for Easter and we love it so much! Glad you do too!

      Reply

  12. Casey says

    5 stars
    This really looks amazing! I love a good homemade mac and cheese recipe - the cheesier the better!

    Reply

  13. Kim says

    5 stars
    This was super cheesy - all the cheesy flavors complemented each other perfectly! I'll be making this one again.

    Reply

    • Chenée Lewis says

      Wonderful! So glad you liked it!

      Reply

  14. Tiffany says

    5 stars
    This is a great side dish to bring to a gathering! I always have an empty dish to take home! Thanks

    Reply

    • Chenée Lewis says

      Yayy! That's great to hear!!

      Reply

  15. Bethany says

    2 stars
    I should have read the reviews before I made this, and I also should have followed my gut which was telling me that 8 ounces of pasta was not nearly enough for that amount of milk. I followed the directions exactly and ended up with a weirdly curdled mac and cheese soup. It was so soupy that when I poured it into the 9x13 and then put the sprinkled cheese on top, it just fell into the milk mixture and I ended up with no cheese crust. I hate wasting food (and it was a lot of money because I bought all the ingredients fresh for this) so I boiled some more macaroni and quickly stirred that in and stuck it back under the broiler, so it was at least edible. I'm just glad I wasn't making this for company because it would have been super embarrassing. But the pictures in the post look so amazing so I gave it a try.

    Reply

    • Chenée Lewis says

      I'm not sure what could have happened -- I've made this recipe exactly for years with no issues, and haven't hear of anyone having this issue. Did you measure out 8 ounces of pasta before or after boiling it? Because it should be 8 ounces of uncooked pasta, which I imagine, once cooked, would weight much more. That's the only reason I can think of why this might have happened.

      Reply

      • Bethany says

        Yes, I measured directly from the box, 8.5 ounces on my kitchen scale. And several other reviewers have mentioned that it turned out watery for them too. I did enjoy the combination of cheeses, though, including the mascarpone!

      • Chenée Lewis says

        Hmm I really don't know what it could be then, as this is by far my most tested recipe on the site. So sorry it didn't work out for you.

  16. Ned says

    5 stars
    Woah! Talk about comfort food! So yummy! Thank you!

    Reply

    • Chenée Lewis says

      You're welcome! So glad you liked the recipe!

      Reply

  17. Terah says

    5 stars
    Love this recipe! The extra cook time on the pasta and mascarpone cheese set it apart from other baked recipes. I get so many compliments when I make it for large dinners with guests. Thank you!

    Reply

    • Chenée Lewis says

      I'm so happy to hear that! Thank you so much!

      Reply

  18. Teri says

    5 stars
    Excellent recipe! I used a 9x9 pan which was the perfect size.

    Reply

    • Chenée Lewis says

      Fantastic! Glad you liked the recipe!

      Reply

  19. Anna says

    By how much would I need to increase the ingredients to make a full foil pan of this receipt? I’m have a HUGE family gathering and I definitely want to try this out!

    Reply

    • Chenée Lewis says

      I would say you could double this recipe to fit in a larger foil pan. You can leave the recipe as-is for a 9x13 foil pan.

      Reply

  20. Zoe says

    3 stars
    Okay, maybe I did something wrong?? I made this for Thanksgiving and when it came out of the oven, it was really runny. It did thicken up some after it sat, but I was so disappointed. Also, when we reheated the leftovers, everyone agreed it had a kind of sour flavor to it? I followed the recipe to a T, bought quality ingredients, grated my own cheese, etc. I have no idea why it didn’t turn out.

    Reply

    • Chenée Lewis says

      I'm not sure why either of those things would have happened -- it may be that you didn't bake it in the oven for long enough, and the sour flavor may come from one of your ingredients maybe being expired? I'm not sure, I've made this recipe many, many times and never had that experience. I hope you'll give it a try again, and I would suggest just leaving it in the oven for an extra 10 minutes or so to make sure that the top is brown and that the filling is bubbling.

      Reply