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 then. But as they say, everything change. Over the years, I learn 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 got to say no to breaking up 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! Not for long though.
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. Am telling you it makes all the difference , unless you like bland.
Best Cheese for Baked Mac and Cheese
Don’t be scared when using cheese for this recipe. I used three (3) types of cheeses to grace in every noodle of this dish. For 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 stabilizers that makes 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 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 smooth silky sauce that permeates every inches 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 a daily routine.
Want more recipes like this? Try my Ground Beef Casserole here and and my mac and cheese the Caribbean way – Trinidad Macaroni Pie.
Happy eating!
Tips and Notes:
- Bread crumbs topping(optional) Place small skillet on medium heat with 2 tablespoons butter ,then toss in 1 teaspoon, minced garlic, stir for about 30 seconds throw in bread crumbs, saute for about 3-4 minutes or until fragrant . Lightly salt and pepper if desired . Then Top the Mac and cheese with the bread crumbs and bake.
- If using an egg(optional). 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 next 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, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina and Gruyere.
- Reheat in the microwave if there are any leftover then spray top with oil of butter for moisture.
- You don’t cover backed mac and cheese with foil as it would steam the inside and preventing to achieve that slightly crusty golden bubbly top.
- Place small skillet on medium heat with 2 tablespoons butter ,then toss in 1 teaspoon, minced garlic, stir for about 30 seconds throw in bread crumbs, saute for about 3-4 minutes or until fragrant and slightly brown. Lightly salt and pepper if desired .
Southern Baked Mac and Cheese – super creamy, cheesy, soulful baked mac and cheese filled with great Southern flavors topped with crispy bread crumb. You will never break open a box again!
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12oz canned evaporated milk
- ½ cup half and half
- 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
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Cook macaroni according to the package directions. Drain.
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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.
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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.
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Add seasonings, onion and garlic powder, creole seasoning and cayenne pepper.
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Bring to a simmer and let it simmer gently for about 2 minutes.
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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.
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Then add the cooked pasta to the pot, stir to evenly incorporate.
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Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
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Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
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 the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
Made this twice thanksgiving week. SO GOOD. Second time I used less garlic and onion and more creole seasoning. Perfect blend.
Am so thrilled it worked out well for you. Thanks for the feedback.
I really don’t cook and was just going to buy some prepared mac and cheese. I wasn’t able to purchase any so I hit the internet for a recipe. Found your recipe and decided to try it. It was a total success! My boyfriend cleaned his plate and declared it delicious! Thank you so much! I just have one question. Is there anyway to substitute some of the ingredients to make it lower in calories? Otherwise, I won’t be able to eat it as often as I like!
Hello,
A great way to reduce the calories is to use low fat milk instead of evaporated milk and cut back on half of the cheese.
Do you use self rising or all purpose flour?
I use all purpose flour
I too discovered this recipe on Thanksgiving and tried it out. It was so deliciously cheesy that everyone really loved it! Thanks for sharing this tasty recipe with us.
Thank you for trying it out, Julia. I’m so happy it turned out well for you. 🙂
I found this recipe on Thanksgiving day and decided to use it. It was absolutely amazing! I couldn’t believe it tasted like my mom, grandma, or aunts made it. I bookmarked this recipe. Family loved it!
Thank you for taking the time to let me know. Glad you like it, Kysha! =)
I’m making this tonight but it’s for an event tomorrow. Is it okay if I do everything, mix it all up but bake it tomorrow before serving. I’d like it to sit in the flavours overnight.
Can you leave the pasta and sauce separate , then mix in the morning? See notes above. Mac and cheese is best made the day of the event.
Hi there,
Is Cajun seasoning the same as creole seasoning?
Thank you!
Hi, Amy. Cajun seasoning is a basic blend mix using garlic powder, onion, black pepper, and Cayenne pepper. While Creole seasonings goes further with more herbs ranging from oregano to basil and paprika. You can check my homemade version here >>> https://www.africanbites.com/creole-seasoning/
Made this for Thanksgiving, it was delicious. I’ve searched for years for a homemade mac and cheese that I love. This one is the real deal! So glad I came across your site. Can’t wait to try some more of your recipes!
Hello! If you use whole milk and half and half, how much whole milk do you use?
Hello Keisha,
1 1/2 cups whole milk and 1/2 cup half and half, you can adjust to 1 cup each , if desired . In total you should have 2 cups liquid.
This just became a Thanksgiving staple at my house! It was a hit!
Yaaay! What an honor for this recipe to be a Thanksgiving staple. Thank you for trying it out, Anneth.
I’ve made macaroni and cheese each Thanksgiving for the past 40 years but it lacked flavor and creaminess, so I searched the internet for a new recipe and when I saw the photo of yours, I knew it was what I was looking for. It is truly the BEST Mac&Cheese I have ever made! It is on the same level of gourmet Mac&Cheese that I’ve had in 5 Star restaurants in NYC and Napa. Thank you so much for sharing!
Just did a happy dance! Thank you for all the wonderful words, Angela. Thank you for dropping by!
Thanks for the recipe just made it i shock myself I was so excited I forgot to stir at the end but love recipe
Thank you for trying it out, Eric!
Hello 🙂
Thank you so much for sharing this delightful, creamy, rich, yummy mac & cheese! I made this today to go with our Thanksgiving dinner. FABULOUS! I used sharp yellow cheddar, white cheddar and munster….so good. I will definitely be trying another combo of cheeses at Christmas! Best mac and cheese recipe!! My family thanks you as well!
You’re most welcome, Susan! I’m so happy it turned out well for you. And thanks for sharing that cheese tip.
Awesome recipe!
I usually sample what I make, I felt like it was a tad bit blend. Is it because I didn’t put creole seasoning or the cayenne pepper?
Will it stay blend or when I put it in the oven the salt from the cheese will better the blend taste?.
Thanks so much for this recipe!
Happy Thanksgivin!!
I could tell that leaving out the cayenne pepper and creole seasoning made your mac and cheese bland. I highly recommend adding those two. Please do let me know how it turned out for you on your next attempt. Happy holidays!
OMG! This was so freaking good. I made for today (Thanksgiving) it was a hit! Thanks for sharing! Love the kick.
That’s terrific to hear TMark! Glad you enjoyed this!
This is my first time cooking mac and cheese, make you want to kiss your grand mama. Thanks to your outstanding recipe.
Glad to hear you enjoyed this Melvin! Thanks for taking time out to let me know
I lost my recipe for my original Mac. But oh my goodness! I’m so glad that I did. Because this has to be the most amazing Mac yet! I love it! Can’t wait for my family to try it out tonight ❤️
That’s SO GREAT to hear Jasmin! I’m so glad you really enjoyed this, thank you for letting me know!
Happy Thanksgiving!!!
Oh man! Thankful my friend found this recipe! I thought I made a mean mac and cheese, but the creole seasoning adds that extra bit of flavor I’ve been missing!
Agree Shawna, Creole gives it that extra kick. So happy to hear it worked out well for you. Thanks for letting me know
How would I go about reheating day-of? I made it at about 1 and it will be reheated at 6 or 7. Is 10 or so minutes in the oven ok?
I would start checking after about 5 minutes and add more minutes , until heated through.
If I use heavy cream do you still recommend using the flour? Thanks.
Yes, you still have to use flour . Flour helps thickens the sauce and holds the pasta together
I’m not from the South either, but my husband is. Just tried this recipe and we absolutely loved it…not sure what could be more Southern than mac’n cheese, rue or not…Thanks for this great recipe!
Prior to today, I thought I made pretty good macaroni and cheese, but this recipe is the bomb! Can’t wait for the family to try this evening for dinner.
You are too kind .Thank you so much for taking out to let me know . Happy Thanksgiving!!!
Thank you for this recipe.
I didn’t add mozzarella cheese so it’s not as gooey as I would have liked but it was DELICIOUS!
Awesome! Thank you so much for the feedback!
What can I use besides evaporated milk?
half and half or regular milk would work as well.
Love it! Making it now! This is how my mommy taught me to make baked mac and cheese, minus the mozzarella:-) love your site and your recipes, happy holiday season!
Thank you, Ann. Happy holidays to you, too.
Hi! Quick question-I plan on doing pepper jack along with Gouda (and sharp cheddar of course). Do you think those two cheeses will clash? Should I omit one or the other?
Hello Jessica, You do not have to. I have tried both cheeses together and liked it .
Happy Thanksgiving !!
This will be my potluck dish this weekend with some jerk chicken.
Hi Imma!!! I LOVE your site and making your recipes!! Do I have to use a skillet or can this recipe also be prepared in an aluminum pan?
Hi Velvet, it can be prepared in an aluminum pan too. Thanks you so much for your kind words and do let me know how it works out for you.
Happy Thanksgiving!!
Awesome! I’m getting ready to make my sauce now. Thanks for sharing your recipe!
Do let me know how well it works out for you. Thanks
You mention topped with crispy bread crumbs but then I don’t see it in the ingredients list or the instructions. Do you top with any crumbs and if so what kind?
I use panko bread crumbs. Recipe notes has been updated with instructions for bread crumbs. Do let me know how it works out for you. Thanks
what do you think of omitting the creole seasoning? would it still be good or is it necessary.
I personally love the addition of Creole seasoning in this recipe, but you may omit it or sub with smoked paprika. Please do let me know how it works for you.
Hello,
I am Creole and I see you’re using creole seasoning. Just wondering do you taste the seasoning.
Hello,
Slightly.. it blends beautifully together with the the pasta and sauce . You can start with half teaspoon and adjust to desired taste.
Does this macaroni and cheese hold together pretty well without the eggs?
Yes, it does. However, feel free to add eggs in it. It works as well
When would I add the egg
You add it after you finish making the sauce . Beat egg then add about 1 cup of the sauce to the egg , return the egg mixture to the sauce, stirring to blend well. Proceed with the cheese and next steps
Can I use more cheese? My family loves cheesy!
You sure can.
This sounds delicious: however I noticed you did not use any eggs to hold it together as it bakes? Have you ever tried it? Just curious on how that might alter the recipe
Thank you and I will be preparing this recipe for my Thanksgiving Dinner
Happy Thanksgiving! 🙂
I am making this for 15 people and I have a conversion question. Would I used 3.75 CANS of evaporated milk? Or CUPS? OZ?
If you double the recipe it’s 2 (12 ounce ) evaporated milk or if you plan on tripping the recipe then it’s 3 (12 ounce ) evaporated milk .
I am going to try it
Do let me know how it works out for you.
Can I make this a day in advance and store in a ziplock bag in the refrigerator over night, then cook it the next day in order to help me save room for other things?
Mac and Cheese is best made fresh but howeever, this would work if you want it made in advance : Cook pasta , mix with butter, to prevent it from sticking together cool. Store in the fridge
Then make the cheese sauce and use a lid to cover it so it doesn’t evaporate, you need moisture . Let it cool, place in the fridge and mix everything ( pasta and sauce )together the day of the event.Then bake
If I wanted to make this for thanksgiving what would Be the recipe for 25-30 people?
I would triple or quadruple the recipe . Also take into account the other sides dishes that you are serving for thanksgiving . Hope this helps
This recipe is similar to my Mac and Cheese recipe. I’m originally from North Carolina and it is close to a rendition of Southern Mac and Cheese. I use different seasonings though along with a mixture of cheeses and heavy cream instead of half and half with evaporated milk and noticed that I don’t have to add in flour for the thickness. Great recipe!
Than you for sharing your thoughts, Samantha.
I made this and it was delicious. My only question is I want to double the recipe, will just doubling all ingredients work?
I tried this recipe today and it was amazing. Thank you for sharing your gift.
Awesome! Thanks for taking time out to let me know.
Hello,
My mother and family are from South Carolina and Georgia with a documented 300 year history of southern cooking. Authentic “Southern” Baked MAC and Cheese historically is not made with a rue (cooking flour and butter). “Rue” is a classic French European cooking technique.
Thus, your recipe is not “Real Southern” MAC and Cheese.
My family is also from the south, Georgia and South Carolina. And we use a rue to start. Just because your family doesn’t does not mean it’s not southern. Everyone I know starts their recipe with a rue.
Thank you so much for input. It really means a lot to me that you would take time out to share this with us.
I am so sorry that after those 300 years of documented southern cooking someone in your family did not branch out and try this recipe, because it makes the best mac and cheese EVER. A willingness to try something a new and different way in the interest in improving on an old favorite is the hallmark of a GOOD cook. But not a haughty one. In my extensive collection of vintage southern cookbooks there are multiple recipes using a ROUX (not rue). This is a classic southern recipe. Bless your heart, but not your bad manners.
♥️Blessyourheartburnotyournad manners♥️ …thanks for the giggle.. and the delicious recipe..im going to go make it now ♥️
This made my day.
Ms. Linda, it is Roux (not rue) and it is a staple of creole cooking. Last time I checked, the boot is much farther south than SC! That faux pas alone lets us know to discount the remarks. Not even 30 years ago, a lot of Southern cooking was done using lard but we learned healthier, more tasty ways of accomplishing great dishes and it is still just as southern. That is the difference between a good cook and a great one. That which does not adapt becomes extinct, dear. Have you even tried making this? It is delicious and definitely qualifies as soul food. I’m sorry for whatever made you so sour. I pray your situation improves.
Great recipe. I give it 5 stars.
Helloooo!?!? If the recipe originated in the south, it is a southern recipe. Obviously southern cooking has been for now centuries, been inspired from cooking styles and dishes from around the world. To say a families recipe is not “authentic southern” is to really fail to understand the virtue of what it is to be a southern dish. A dish like this, passed down from generation to generation in the south would be the epitamy of an authentic southern dish, that cannot be duplicated. I’m gonna try to make this tomorrow for our Thanksgiving meal in California!! Wish me luck, and thanks for sharing this dish with us!!
Hi,
What’s half and half please.
Regards
Yosy
Hi Yosy, It’s half heavy cream and half milk. Use milk if you can’t find it.
Thank youuu
Do you use a small can of evaporated milk or the 12 ounce size? Thanks
I use the the 12 ounce size
Thanks so much, can’t wait to make it.
The ingredient list calls for uncooked macaroni and the instructions never mention cooking it. Are we adding uncooked macaroni to the cheese mixture or cooking and draining it first?
Please see step#1.You have to cook it first according to the package directions and drain.
Does the macaroni have to be cooked in boiling water or not
You have to cook it first and then drain. Please see step #1. Thanks.
Hi
What kind of Jack cheese are you referring to, there are several kinds.
I usually use Colby Jack cheese. I bet any would work just fine, I have played around with several cheeses and love them all. Just depends on my mode and who am cooking it for.
Hi,
I love your recipes and I pass them around to my friends. Is creole spicy? I am such a baby , I can’t tolerate anything hot .
Thanks
Thank you so much Catherine, really appreciate the love .
It’s somewhat spicy depending on the brand. It’s very mild in this Mac and cheese . You can make your own and omit the cayenne pepper.
I’ve never tried it this way. Makes me want to get up and get the milks and cheeses. I have all the other ingredients.
This looks like the mac & cheese I’ve been searching for. Like you, and everyone else in America, the boxed stuff seems to be one of the only things that all the kids in my life seem to love. (Why is that?) I’ve tried to convince them otherwise often as I’ve tried one involved homemade recipe after another. None have passed the test.
Just looking at your photos I’m guessing yours’ will do the trick; if not for them, certainly for the child in me.
My son used to love boxed mac and cheese, too, until we tried this one. Hope you’ll love this as much as my son does. 🙂
Sounds incredible. You don’t precook the macaroni?
I do precook the macaroni.
Use uncooked macaroni, is that correct?
Precook the macaroni before adding to the sauce.
Is pasta boiled before adding??
Yes it is.