Southern Baked Mac and Cheese – super creamy, cheesy, soulful baked mac and cheese filled with great Southern flavors. You will never break open a box again!
I wasn’t a fan of Mac and Cheese back in the day. But as they say, things change. Over the years, I’ve learned how to love that cheesy creamy goodness which is a staple in every American household. Thanks to my son who seriously would live for mac and cheese every single day of his life.
But of course, I’ve got to say no to breaking open those boxes from time to time. “Wait, what? You said boxes?”
Yes, he is a huge fan of those boxed mac and cheese! He’d gladly turn down any scrumptious chicken dishes I make just for a plateful of his all-time fave. You could imagine my face the day I tricked him into eating REAL mac and cheese. Ahhh, it was a sweet victory!
Mac and Cheese Sauce
To start off, this cheesy bechamel sauce here is over-the-top! Aside from 1/2 cup of half and half (of light cream and whole milk), I also added a can of evaporated milk (different from condensed milk) to add more creaminess and texture to my mac and cheese.
And another secret I’m adding to this sauce? CREOLE SEASONING. Yes! Sprinkling it with 1/2-1 teaspoon adds dimension to this Southern Baked Mac and Cheese. I’m telling you it makes all the difference unless you like bland food.
Best Cheese for Baked Mac and Cheese
Don’t be scared when using cheese for this recipe. I used three types of cheeses to grace every noodle of this dish. For the best flavor, I highly recommend adding a sharp cheddar to your baked mac and cheese. Just a warning though, don’t use the pre-shredded bagged cheese as it has preservatives that make it drier compared to fresh-grated cheese.
Sharp cheddar cheese, mozzarella, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina, and Gruyere.
How Long to Bake Mac and Cheese?
There is only one rule that you need to remember when baking mac and cheese: don’t bake it too long otherwise you’ll bake away the sauce leaving you with a dry mixture.
Baking it at around 20 minutes at 375 degrees F (190 C) guarantees you that same stretchy cheesy baked mac and cheese with all the heart-melting sauce. Or you can also bake it at 30 minutes at 350 F(177 C);
Although we’ve tried a couple of Mac and Cheese recipes, nothing compares to this one which has a smooth silky sauce that permeates every inch of elbow macaroni there is.
You’d fall head over heels with the brimming Southern flavors of what this baked mac and cheese has to offer. It’s got a note of heat and smokiness. You’d need a bigger a spoon, for sure!
This would be delightful at any time. Oh, especially during these cold winter months. So don’t wait for special occasions to whip up a pan of this.
Heck, you could even make this on the daily. You can also explore different southern comfort food ideas to prepare every day! Go ahead, take a bite, nobody’s looking.
Want more recipes like this? Try my Ground Beef Casserole here, my mac and cheese the Caribbean way – Trinidad Macaroni Pie and my heartier and meatier Chili Mac and Cheese.
Happy eating!
More Crowd-Favorite Recipes To Explore
- Easy Lasagna
- Skillet Cornbread
- Chicken Alfredo
- Buffalo Wings
- Homemade Ranch Dressing
- Caesar Salad Dressing
- Pulled Pork Recipe
How to Make Baked Mac and Cheese
Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
Slowly add evaporated milk a little at the time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper. Bring to a simmer and let it simmer gently for about 2 minutes. Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
Then add the pasta to the pot, stir to evenly incorporate.
Transfer the pasta mixture into a cast iron skillet or into a lightly greased 2-qt. baking dish; top with remaining cheese.
Watch How To Make It
Southern Baked Mac and Cheese
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12oz canned evaporated milk
- 1 cup half and half ( 1/2 cup cream and 1/2 cup milk)
- ½ -1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ -1 teaspoon creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese , grated
- ½ cup sharp cheddar cheese , grated
- ½ cup jack cheese
- Salt and pepper to taste
- 8 ounce uncooked Macaroni
Instructions
- Cook macaroni according to the package directions. Drain.
- Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
- Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
- Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
- Then add the cooked pasta to the pot, stir to evenly incorporate.
- Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
- Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
Tips & Notes:
- Place a small skillet on medium heat with 2 tablespoons butter, then toss in 1 teaspoon minced garlic, stir for about 30 seconds and throw in bread crumbs. Saute for about 3-4 minutes or until fragrant. Lightly season with salt and pepper, if desired. Then top the mac and cheese with the bread crumbs and bake.
- In a medium bowl, beat egg then add about 1/2 cup of the sauce to the egg, return the egg mixture to the sauce, stirring to blend well. Proceed with the cheese and the proceeding steps.
- Don't use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.
- Sharp cheddar cheese, mozzarella and jack cheese are my top fave. Or you can also use pepper jack cheese, gouda, fontina and Gruyere.
- More mozzarella cheese can be added for it gives it a nice gooey pull in every bite.
- Do not cook cheese sauce too long.
- You can also throw in special ingredients such as garlic herbs, dried mustard, crispy fried onion strings and so on.
- For extra flavor, add chicken breast pieces, spinach, and red bell peppers.
- In case you want to cut down on the calories, use low fat milk instead of evaporated milk and cut back on half of the cheese.
- It’s best to warm milk. Cold liquid interrupts the cooking process. Heated milk also has a richer flavor than cold milk.
- To avoid lumps, try adding the milk about 2-3 tablespoons at a time. Whisk until it’s incorporated before adding more. Once the can of evaporated milk is all mixed in, add in all the half and half at once.
- Mac and Cheese can be made ahead up to the point of baking, then bake about 30-40 minutes before serving, so it’s hot and fresh. It can as well be made right in the morning and bake just before dinner time.
- It can also be made ahead and frozen, but the sauce has to be kept separate from the pasta. Mix together the sauce and pasta the day you want to bake.
- Reheat in the microwave if there are any leftover then spray the top with oil or butter for moisture.
- Stick to the right pasta.
- You don't cover baked mac and cheese with foil as it would steam the inside and prevent it from achieving that slightly crusty golden bubbly top.
- If making for bigger groups of people, let’s say 15 servings, triple the ingredients listed.
- In the absence of cast iron, Mac and Cheese can be baked in an oven safe pan and aluminum baking pans is also a good substitute.
Britt says
So I am in the process of making this recipe but your recipe doesn’t state the amount of breadcrumbs to use? What is a good amount to use?
ImmaculateBites says
It would just be for garnishing. A tablespoon per serving would do (sometimes less).
Holly C says
you gave away my mothers secret ingredient-evaporated milk! and some gruyere. anyone who makes this recipe will say its the best they ever had. my mom died when i was 20, & sadly, i never had her recipe. so it never came out like hers. i know a big reason why now-i used bagged chedder, she didnt.. makes all the difference.thanks for sharing!
ImmaculateBites says
Sure, Holly! For sure, your mom’s version is the best too!
Francis Ho says
I love the rich, creamy, cheesy taste. Thanks for the very comprehensive guide
Julie says
I really loved this recipe! The seasoning is fantastic and I always use it now. The only change I made is to add about another half cup or so of half and half. The first time I made it, it came out a bit dry. But now it’s perfect! Thank you for the great recipe!!
Immaculate Bites says
That’s great, Julie! Thank you for taking the time to share with us.
Cherlie says
I made this and it was a huge hit. I loved it.
Immaculate Bites says
This is really easily one of my readers’ favorites. So happy it was a hit for you, Cherlie!
Michael Sollace says
Extra cheesy cheez its! For topping. Now we are talking!
Immaculate Bites says
So good, right? 🙂
Hayden Light says
I made this recipe for Thanksgiving 2 years ago and now my family won’t stop asking me to make it year round lol. Bravo!
Immaculate Bites says
Yay! I’m so touched knowing that 🙂 Give them another yummy treat, this time a dessert, for Thaanksgiving… let me know how they like my Chocolate Pecan Pie or Sweet Potato Pie. Enjoy!! 🙂
Penny says
This was extremely disappointing!
Immaculate Bites says
Sorry it didn’t turn out well for you, Penny.
Lay-uh says
best mac n cheese i have ever made without a doubt. i am so happy i found it. i have never thought about leaving reviews on recipes before but i had to write one for this mac to try get more people to try the recipe out. seriously amazing so happy i found.
Immaculate Bites says
I’m happy you enjoyed this, Lay-uh! Thank you 🙂
Mel Teal says
If I could give this recipe 10 stars I would. I’ve never been able to make homemade Mac & cheese, it usually taste terrible and ends up in the trash. This Mac & cheese ended up in our tummies. Best of all it was very easy to make thanks to your easy to follow instructions. Can’t wait to try more recipes soon.
Immaculate Bites says
Woohoo! Thank you, Mel! 🙂 I look froward to reading more of your feedback with my other recipes. I hope you’ll enjoy them as much (if not more) than this Mac and Cheese.
Holly says
♥️♥️♥️ I’d like to make this for my daughter’s grad party. I’ve made it several times and it’s THE BEST. But I never make enough. If I make the cheese sauce Friday night can I keep it refrigerated until Sunday morning? Will it separate or anything like that?
Immaculate Bites says
Hi Holly! You can make ahead the cheese sauce and keep it frozen, separate from the pasta. You can mix the pasta and cheese sauce the day you want to bake it.
FRIDA says
OK I have FINALLY FOUND THE MAC N CHEESE recipe that I have been searching!! The spices, milk and cheese make this a WINNING COMBINATION. I missed step of warming milk and can’t wait to make this recipe AGAIN this time warming the milk to see if recipe can get any better. I am SOLD on this recipe that I have deleted all other Mac N Cheese recipe pins on my PINTEREST BOARD! HIGHLY Recommend
Immaculate Bites says
Aww! Thank you, Frida! So happy you enjoyed this! 🙂
Bonnie M Cleveland says
This is my new favorite recipe I add a little bit of smoked paprika.
Immaculate Bites says
Thank you for sharing, Bonnie!
Motlatjo Maselesele says
So lovely and delicious.
Fiona Krogh says
I made it with the egg and tasted great. I think it tasted better before going in the oven than after going in the oven.
Hollie says
Hi. I was wondering if I could maybe get a measurement list of all the ingredients. Or is it just add till you feel like it’s enough lol either way is great for me .TIA
Alissa Kersey says
I love this recipe! Its a awesome twist on mac and cheese and my creole loving boyfriend LOVES it just as much as i do!
Immaculate Bites says
Yay! I’m happy you and your boyfriend love this! 🙂
Cathy Buerhaus says
This was a great recipe! I followed it almost to the T except I used Jack, gruyere and white cheddar. It came out so well. Thank you for sharing. I loved it.
Immaculate Bites says
Yay! Thank you, Cathy!
Erika Moreno says
If I am making this for a large gathering should I just triple everything or use the scale to change the required amounts?
Immaculate Bites says
Hello Erika! Yes, it’s better if you just triple the amount, actually it also depends on how many people you’re going to serve it to, otherwise multiplying the ingredients is already good. Let me know how it turns out. Enjoy!!
Heather king says
I don’t have the evaporated milk what can I do to substitute. And I want to add egg? Help I want to cook tonight
ImmaculateBites says
Replace with regular milk . After sauce thickens Remove about ¼ cup of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan.and mix well and proceed with the next steps.
Hope this helps