Southern Baked Mac and Cheese

 

Creamy, cheesy, and baked to golden perfection—this Southern-style mac and cheese is pure comfort in a casserole dish. With a velvety roux-based sauce made from whole milk, heavy cream, and three kinds of melted cheese, it’s rich without being greasy. Then there’s the secret: eggs, which give the center a silky custard texture that holds its shape when sliced. Topped with crispy panko or extra cheddar, it’s the ultimate side dish for holidays, weeknights, or any time you need a taste of home.

Why You’ll Love This Recipe

This isn’t just another mac and cheese—it’s a Southern kitchen heirloom. Inspired by church potlucks, Sunday dinners, and holiday feasts, this version skips the stovetop-only method and goes straight into the oven for depth of flavor and a perfect finish. The blend of sharp cheddar, creamy Colby Jack, and stretchy mozzarella creates layers of flavor, while garlic, mustard, and paprika add warmth and complexity.

Perfect for:

  • Thanksgiving, Easter, and Christmas dinners
  • Feeding a crowd (or just yourself for days)
  • Fans of custardy, not soupy, baked mac & cheese
  • Making memories with every bite

🧀 "I made this for my family reunion," said one home cook. "My cousin asked if I’d been cooking all day—but I mixed it up while the turkey rested!"

Ingredients

For the Pasta & Custard Base

  • 16 oz (450g) elbow macaroni (uncooked)
  • 2 large eggs, beaten (key for creamy texture)

For the Roux & Sauce

  • 4 tbsp (½ stick / 56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed (not cold!)
  • 1 cup (240ml) heavy cream

For Seasoning

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard (or 1 tbsp Dijon)
  • ½ tsp paprika (smoked or sweet)
  • Salt and freshly ground black pepper, to taste

For Cheesy Goodness

  • 4 cups (400g) sharp cheddar cheese, shredded (divided)
  • 2 cups (200g) Colby Jack cheese, shredded (divided)
  • 1 cup (100g) mozzarella cheese, shredded (divided)

For the Crispy Top (Optional)

  • ½ cup (45g) panko breadcrumbs
  • 2 tbsp melted butter

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish or large casserole with butter or nonstick spray.

2. Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook macaroni until al dente (~1 minute less than package directs).
  • Drain and set aside—do not rinse.

✅ Al dente = better texture —it continues cooking in the oven.

3. Make the Roux

In a large saucepan over medium heat:

  • Melt butter.
  • Whisk in flour and cook 1–2 minutes, stirring constantly—this removes raw flour taste.

4. Build the Creamy Sauce

  • Gradually whisk in warmed milk and heavy cream, a little at a time, until smooth.
  • Cook 8–10 minutes, stirring often, until thickened enough to coat the back of a spoon.

❗ Don’t rush—low and slow prevents lumps.

5. Season & Melt Cheese

  • Stir in garlic powder, onion powder, mustard, paprika, salt, and pepper.
  • Remove from heat.
  • Stir in 3 cups cheddar, 1½ cups Colby Jack, and ½ cup mozzarella until fully melted and smooth.

6. Temper the Eggs

In a small bowl:

  • Add beaten eggs.
  • Slowly pour in ½ cup hot cheese sauce, whisking constantly—this warms the eggs without scrambling them.
  • Pour egg mixture back into the saucepot and stir well.

✅ Tempering tip: Prevents curdling.

7. Combine with Pasta

  • Add cooked macaroni to the cheese sauce.
  • Stir gently until every noodle is coated.

8. Assemble & Top

  • Transfer mixture to prepared baking dish.
  • Sprinkle top with:
    • Remaining 1 cup cheddar
    • Remaining ½ cup Colby Jack
    • Remaining ½ cup mozzarella

✅ Optional crunch: Mix panko with 2 tbsp melted butter and sprinkle over cheese.

9. Bake to Golden Perfection

  • Bake 30–35 minutes, uncovered, until:
    • Edges are bubbly
    • Top is golden brown
    • Center is hot and slightly firm

✅ Tent with foil after 20 mins if browning too fast.

10. Rest & Serve

  • Let rest 10–15 minutes before serving—this helps it hold shape when scooped.
  • Serve warm, straight from the dish.

Pair with:

  • Fried chicken or pulled pork
  • Collard greens or green beans
  • Cornbread or garlic toast

✅ Leftovers? Reheat gently in the oven—the custard only gets better!

You Must Know

  • Use freshly grated cheese —pre-shredded contains anti-caking agents that make sauce grainy.
  • Warm the milk —cold liquid can shock the roux and cause separation.
  • Eggs = silky texture —don’t skip them; they bind and enrich.
  • Tastes better the next day! Flavors deepen overnight.
  • Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may soften edges.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Whole milk
Half-and-half or evaporated milk
Richer option
Heavy cream
All half-and-half
Still creamy, slightly lighter
Eggs
Omit (not recommended)
Will be looser without binder
Panko
Crushed crackers, potato chips, or plain breadcrumbs
For different crunch
Cheddar
Pepper Jack, Gouda, or Muenster
For variety

Serving Suggestions

  • Serve family-style right in the pan.
  • Great for potlucks—bring the whole dish!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Southern American kitchens and African American culinary traditions, this recipe honors how humble ingredients—pasta, cheese, cream, and butter—can become something deeply satisfying. Found at Sunday tables, holiday feasts, and creative homes alike, it celebrates the joy of sharing food made with love.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or double the dish.
  • Want more heat? Add cayenne, hot sauce, or diced jalapeños to the mix.
  • Make ahead: Assemble unbaked mac and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use Velveeta or processed cheese?
A: Not in this recipe—we’re going old-school real cheese. But feel free to add a small amount for extra melt.

Q: Why did my mac and cheese turn out watery?
A: Likely underbaked or too much liquid. Ensure full baking time and use correct cream ratios.

Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Cook on LOW 3–4 hours, stirring once halfway.

Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.

Allergy Information

Contains: dairy (milk, butter, cream, cheese), eggs, wheat (in pasta, flour, breadcrumbs).
Gluten-free option: Use certified GF pasta and flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings

  • Calories: 520
  • Fat: 32g
  • Saturated Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 6g
  • Protein: 22g
  • Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This mac and cheese doesn’t whisper. It emerges golden from the oven, bubbling and fragrant, saying everything a great side should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with cheese, care, and someone who says, “Let’s make it together.”