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Southern Baked Mac and Cheese Recipe

ByCaroline
Jump to Recipe· 4.7 from 9 reviews

If you’ve ever dreamed of that perfectly creamy, cheesy, and oh-so-comforting mac and cheese, I’m about to share my go-to Southern Baked Mac and Cheese Recipe that will make your heart and taste buds do a happy dance. This dish is the kind of soul food that feels like a warm hug—and trust me, it’s as rich and delicious as it sounds. Stick with me, and I’ll walk you through every cheesy detail so your Southern Baked Mac and Cheese Recipe turns out exactly how it should: golden, melty, and utterly unforgettable.

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Why This Recipe Works

  • Balanced Cheese Blend: Using sharp cheddar, Colby jack, mozzarella, American, and cream cheese creates a creamy, flavorful mix that melts beautifully without separating.
  • Undercooked Pasta Magic: Cooking the macaroni just under al dente ensures it finishes perfectly in the oven without turning mushy.
  • Custardy Binding: Eggs with half and half and heavy cream give the baked layer a luscious, custard-like consistency that’s not too dense.
  • Seasoned to Perfection: The combination of smoked paprika, garlic, onion, and mustard powder gives subtle depth without overwhelming the cheese.
Southern Baked Mac and Cheese, cheesy baked mac and cheese, soul food mac and cheese, Southern cheese casserole, baked pasta recipes - A white ceramic rectangular baking dish filled with a baked casserole, featuring a thick, bubbly golden-brown cheese crust on top that appears crispy and slightly browned in spots. The casserole has uneven surface texture with melted cheese stretches and small browned patches. The dish sits on a white marbled surface, with part of a wooden spoon to the right and two eggs—a brown and a green one—in an egg holder on a wooden board in the top left corner. A woman's hand is not directly visible, but a white cloth is partly under the dish on the bottom right corner photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Southern Baked Mac and Cheese Recipe lies in its carefully chosen ingredients. Each cheese brings something special to the table, while the spices and creamy liquids make sure your mac isn’t just cheesy but also rich and velvety in every bite. Before cooking, make sure you have all your cheeses shredded and ready to go, so the melting process happens smoothly.

Southern Baked Mac and Cheese, cheesy baked mac and cheese, soul food mac and cheese, Southern cheese casserole, baked pasta recipes - Flat lay of a small white ceramic bowl of softened cream cheese, a small white ceramic bowl of half and half, a small white ceramic bowl of heavy cream, a small white ceramic bowl of kosher salt and freshly cracked black pepper, two whole uncracked large brown eggs, a small white ceramic bowl of smoked paprika, a small white ceramic bowl holding a blend of garlic powder, onion powder, and mustard powder, a simple white ceramic bowl of cubed American cheese, a simple white ceramic bowl of shredded part-skim mozzarella cheese, a simple white ceramic bowl each of shredded sharp cheddar cheese and shredded Colby jack cheese, a nest of uncooked elbow macaroni, and a small white ceramic bowl of butter, all arranged symmetrically and naturally fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Used to grease the baking dish so nothing sticks and you get perfect edges.
  • Elbow Macaroni: The classic pasta shape holds the sauce well, but remember to undercook slightly!
  • Chicken Broth or Water: Cooking pasta in broth adds a gentle savory note that elevates the whole dish.
  • Sharp Cheddar Cheese: Offers that tangy, bold flavor that’s a mac and cheese staple.
  • Colby Jack Cheese: Adds creaminess and a mild flavor to balance sharper notes.
  • Mozzarella Cheese: Brings stretch and gooeyness, perfect for that baked cheese crust.
  • American Cheese: Yes, the nostalgic one—melts super smoothly to create that classic creaminess.
  • Cream Cheese: Keeps the sauce extra creamy and silky — don’t skip this!
  • Half and Half & Heavy Cream: Combined for richness without heaviness.
  • Smoked Paprika, Garlic Powder, Onion Powder, Mustard Powder: Seasoning that layers flavor subtly, making every bite interesting.
  • Eggs: They bind everything together to create a luscious baked custard texture.
  • Salt & Pepper: Essential for seasoning; remember cheese adds saltiness, so go easy!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the cheeses depending on what’s in my fridge or what’s on sale. This Southern Baked Mac and Cheese Recipe is like a blank canvas for cheesiness—feel free to swap in your favorites or try adding a bit of heat with some pepper jack.

  • Vegetarian Variation: Stick to vegetable broth instead of chicken broth to keep it fully vegetarian while retaining deep flavor.
  • Spicy Kick: I sometimes add a pinch of cayenne or diced jalapeños for a little heat that balances the creaminess.
  • Extra Crunch: Sprinkle panko breadcrumbs mixed with melted butter on top just before baking for a crispy topping that contrasts the creamy macaroni.
  • Make it Gluten-Free: Substitute elbow macaroni for gluten-free pasta made from brown rice or quinoa—just watch the cooking time carefully.

Step-by-Step: How I Make Southern Baked Mac and Cheese Recipe

Step 1: Prep Your Pan and Pasta

Start by preheating your oven to 350ºF (180ºC) and greasing your baking dish with that tablespoon of butter. This simple step makes a world of difference—your mac and cheese will slide out easily and have those beautiful, buttery edges we all crave. Meanwhile, bring your broth (or salted water) to a boil and add the macaroni. Cook it slightly under al dente since it’ll finish baking in the oven—this keeps that perfect tender bite without mushiness.

Step 2: Mix Your Cheese Sauce

While your pasta cooks, grab a large bowl and mix the half and half, heavy cream, half the cheddar and Colby jack cheeses, the mozzarella, American cheese, and softened cream cheese together. Use a wooden spoon or spatula to get everything combined smoothly. Then season it with smoked paprika, garlic, onion, and mustard powders, plus salt and pepper to taste. I always taste the mixture here—remembering not to over-salt because the cheeses bring plenty of saltiness themselves.

Step 3: Bring It All Together

Drain your not-quite-done pasta and add it right into the cheese mixture. Crack in the eggs and stir everything until you have a creamy, cheesy, cohesive mixture. The eggs are key here—they help bind all the cheese and pasta into that luscious custardy bake we’re after.

Step 4: Bake Until Golden Perfection

Pour the cheesy macaroni goodness into your buttered baking dish, smoothing it out evenly. Sprinkle the reserved cheddar and Colby jack cheeses on top (go ahead and add a little more smoked paprika if you want to up the flavor and color). Pop it in the oven and bake for 35 minutes, or until you see bubbly, golden-brown cheese crust forming on top. This part smells heavenly—I always catch myself peeking a little early!

Step 5: Let It Rest and Serve

Once out of the oven, let your Southern Baked Mac and Cheese Recipe rest for about 5 minutes. This helps it set slightly so servings hold their shape but stay creamy. Serve it warm and watch everyone’s eyes light up at that melty, cheesy goodness.

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Tips from My Kitchen

  • Don’t Overcook the Pasta: Undercooking macaroni ensures it doesn’t turn mushy post-bake; trust me, I learned this the hard way!
  • Use Warm Cream Cheese: Softening it in the microwave makes incorporating it seamless, avoiding clumps in your sauce.
  • Make Ahead Tip: You can assemble everything the day before and bake fresh; this is a lifesaver when entertaining.
  • Watch Your Bake Time: Overbaking dries it out; pulling it as soon as it’s bubbly and golden keeps it creamy and satisfying.

How to Serve Southern Baked Mac and Cheese Recipe

Southern Baked Mac and Cheese, cheesy baked mac and cheese, soul food mac and cheese, Southern cheese casserole, baked pasta recipes - A white baking dish filled with a creamy, pale yellow macaroni and cheese base shows one visible layer of cooked elbow macaroni mixed with a smooth cheese sauce. On top, a woman's hand sprinkles a generous layer of shredded cheese in shades of white and orange, creating a textured topping over the pasta. The background is a white marbled surface with several eggs in soft brown and greenish hues slightly out of focus. The woman's hand is partially covered by a floral patterned sleeve with shades of pink, green, and brown. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this Southern Baked Mac and Cheese, I like to add a sprinkle of fresh chopped parsley or chives. It brightens the heavy cheese with a fresh, herbal note and adds a lovely pop of color. Sometimes, I’ll add a little crunchy bacon on top for texture contrast—totally optional, but oh so satisfying.

Side Dishes

This mac and cheese plays beautifully with classic Southern sides like collard greens, fried green tomatoes, or some crisp roasted Brussels sprouts. A tangy coleslaw or vinegary cucumber salad cuts through the richness perfectly, giving your meal a nice balance.

Creative Ways to Present

I’ve even tried this Southern Baked Mac and Cheese in individual ramekins for parties—everyone gets their personal cheesy heaven, plus those little crusty edges on each portion are irresistible. For holidays, topping it with a drizzle of truffle oil or mixing in some roasted garlic before baking gives it an upscale twist that guests adore.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mac and cheese in airtight containers in the fridge for up to 4 days. If it’s still in the baking dish, I wrap it tightly with plastic wrap and foil to keep it from drying out. It reheats nicely and tastes almost as good as fresh!

Freezing

This Southern Baked Mac and Cheese freezes well, which is awesome for meal prepping. Just portion it into freezer-safe containers, and it will keep for 2-3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently in the oven so it doesn’t get too rubbery.

Reheating

To bring leftovers back to life, I heat single servings in the microwave with a splash of milk to keep it creamy and stir halfway. For larger amounts, covering the dish with foil and reheating in a 325ºF oven for about 15-20 minutes does the trick beautifully.

FAQs

  1. Can I use different types of pasta for this Southern Baked Mac and Cheese Recipe?

    Absolutely! While elbow macaroni is traditional and works best for holding the cheesy sauce, you can experiment with shells, cavatappi, or even penne. Just remember to adjust the cooking time so the pasta is undercooked before baking to avoid mushiness.

  2. What cheese can I substitute if I can’t find some of the cheeses listed?

    No worries! Use cheeses that melt well but aren’t too hard aged ones. Monterey jack, mild cheddar, or even Colby alone work great. Avoid very hard or aged cheeses like Parmesan as they don’t melt smoothly and can create a grainy texture.

  3. How do I prevent the mac and cheese from drying out in the oven?

    Keep an eye on the bake time and don’t overcook. Also, the cream and eggs in the recipe help keep the inside creamy. You can cover the dish loosely with foil if it’s browning too quickly on top.

  4. Can I double this Southern Baked Mac and Cheese Recipe?

    Yes, it doubles beautifully! Just add an extra egg and use a bigger baking dish (I like a 13×20-inch pan). You may need to bake it 10 minutes longer to ensure it’s heated through and has that perfect golden crust.

Final Thoughts

This Southern Baked Mac and Cheese Recipe isn’t just about the cheese and pasta—it’s about comfort and memories, about sitting down to a meal that feels like home. I encourage you to give it a try, whether you’re feeding a crowd or craving something special for yourself. With its rich flavors and creamy texture, it’s sure to become your new favorite too.

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Southern Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American
Print Recipe

Description

Classic Southern Baked Mac and Cheese featuring a creamy blend of sharp cheddar, Colby Jack, mozzarella, and American cheeses, baked to bubbly, golden perfection with a flavorful paprika and spice kick. This comforting casserole delivers rich, cheesy goodness ideal for gatherings or family meals.

Ingredients

For the Pasta

  • 1 tablespoon butter, for buttering the pan
  • 16 oz elbow macaroni, uncooked
  • 10 cups water mixed with chicken broth

For the Cheese Sauce

  • 8 oz sharp cheddar cheese, shredded, save half for topping
  • 8 oz Colby Jack cheese, shredded, save half for topping
  • 8 oz part-skim mozzarella cheese, shredded
  • 8 oz American cheese, cubed
  • 4 oz softened cream cheese, warmed
  • 1 cup half and half
  • 1 cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste
  • ½ teaspoon smoked paprika
  • 1-2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • 2 large eggs

Instructions

  1. Preheat and Prepare: Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.
  2. Cook Pasta: In a large stockpot or dutch oven, bring chicken broth mix (or water with salt) to a boil. Add elbow macaroni and cook until just under al dente according to package directions. Drain the pasta well to prevent overcooking in the oven.
  3. Make Cheese Mixture: While pasta cooks, combine half the cheddar, half the Colby Jack, all mozzarella, all American cheese, cream cheese, half and half, and heavy cream in a large bowl. Stir until smooth and creamy.
  4. Season and Combine: Add smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper to taste into the cheese mixture. Mix well. Stir in the cooked pasta and eggs until everything is well incorporated.
  5. Assemble: Pour the macaroni and cheese mixture evenly into the prepared baking dish. Top with remaining cheddar and Colby Jack cheese. Sprinkle a little more smoked paprika on top if desired.
  6. Bake: Bake uncovered for 35 minutes or until the cheese crust is bubbly and golden brown, avoiding overbaking to keep pasta creamy and cheese moist.
  7. Cool and Serve: Let cool for about 5 minutes to set. Serve hot for the creamiest texture.

Notes

  • For extra creaminess, increase cream cheese to 8 ounces.
  • If you don’t have half and half, evaporated milk is a good substitute (not condensed milk).
  • Use cheeses that melt well; avoid aged hard cheeses which can separate or fail to melt smoothly.
  • Soft cheeses like burrata, brie, camembert, or goat cheese can be substituted for cream cheese to add different flavors.
  • Doubling the recipe requires adding one extra egg and using a larger baking dish (13×20 inches). Bake an additional 10 minutes.
  • Make ahead by preparing through step 6 and baking on the day of serving.
  • Store leftovers in airtight containers up to 4 days. Reheat in microwave with a splash of milk or in oven covered with foil at 325ºF for 15-20 minutes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 85 mg

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