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 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 prevent it from achieving that slightly crusty golden bubbly top.
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
-
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.
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.
Vanessa Speights says
28 May, 2019 at 1:03 amMade this for the first time and it was good. My four year old granddaughter is a picky eater but she ate all off her plate. The only thing I did different, I omitted the flour. I’d not like the taste of it in my Mac and Cheese. Thanks again.
Darcel Mills says
5 Mar, 2019 at 9:44 pmI’ve made this recipe now three times and my family loves it I put my own spin on it by adding Chicken Breast pieces,Spinach,Red Bell peppers and Penne Pasta,my daughter took some to work for lunch and now she has co workers asking for the recipe.I sent them to ur site. Thank you for the “FoodLove”(recipe) my family wants me to make it all the time now it’s so delicious!!!
Carla says
28 Mar, 2019 at 11:25 amI have just taken this out of the oven! Wonderful! I would like to know if you used Monterey Jack or Pepper jack. I used Monterey and it is good. Next time I will put more cheese on too! Yum!! Thanks for this great recipe!
Gabriela says
24 Feb, 2019 at 2:52 pmLoveeee this recipe! The only problem I encounter is when adding the evaporated milk it always lumps! I have tried adjusting the heat from medium low to the lowest but that doesn’t help . I always end up draining the liquid so get the lumps out but I’m sure that’s defeating the purpose of adding the flour… any advice?
Tom says
3 Mar, 2019 at 8:20 pmTry adding the milk about 2-3 Tbsp 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.
Adrian Gordon says
2 Jun, 2019 at 4:58 pmYou should warm the milk before adding it to the mixture.
Lisa says
11 Feb, 2019 at 6:45 pmI tried this recipe 3 times. The first time my bechamel was still floury, but the kids ate the mac ‘n cheese anyway. 2nd time was better, but this time it was perfect.I got the bechamel right and the rest fell into place. I used gouda, colby jack and jack as that is what I had in the fridge. I know it will be gone fast! Thanks for a great recipe.
Susan says
9 Feb, 2019 at 5:17 pmIt’s still baking but since I’ll forget to rate this afterward I’m doing it now. I did taste the assembly so I already know it’s good. And now I’ve made a spice mix just for this, that I put in an empty spice jar. Thanks so much. 🙂
Trudz says
25 Jan, 2019 at 5:55 pmIf i use 1 cup of each cheese how much half and half and evapprated milk should I use? Why dont you use heavy cream ? Instead of half and half?
Sue says
27 Jan, 2019 at 1:56 pmYou can use any of the above!I used mil whole and half n half come out great!
Trudz says
2 Feb, 2019 at 9:33 pmMy questiom was geared towards immaculate bites hun
Bitch #1 says
17 Feb, 2019 at 11:10 amWhat a bitch!! Take the advice and information and use it or not….what difference does it make. Heavy cream just adds more calories. Get over yourself ….hun
HUNNI says
9 Apr, 2019 at 4:15 pmlol yup!
Barbara Erb says
15 Jan, 2019 at 12:51 pmDo you have a recipe for Lobster Mac ‘n’ Cheese ?
imma africanbites says
15 Jan, 2019 at 1:33 pmHi Barbara. It’s already on my calendar. Will be posting it soon.
Jamiyla Meade says
4 Jan, 2019 at 4:56 amLOVE IT!! That creole seasoning really adds a nice twist. I actually made mine in a muffin pan aince its just me and it helps with portion. Im definitely keeping this recipe around. THANKS FOR SHARING!
imma africanbites says
5 Jan, 2019 at 7:28 pmIndeed, the Creole seasoning is a great addition to this recipe. Glad you like it, Jamiyla. Thanks for dropping by.
Suzanne says
29 Dec, 2018 at 8:39 amCan you make ahead of time and refrigerate the.bake when guests arrive?
ImmaculateBites says
29 Dec, 2018 at 3:46 pmYes, but the sauce has to be kept separate from the pasta . The day of the event mix together the sauce and pasta , then bake.
Paula Cangemi says
30 Dec, 2018 at 5:19 pmThank you, Suzanne, for asking the question that has weighed on my mind!
Its on the menu for New Year’s Eve!!
Racquel says
28 Dec, 2018 at 3:24 amThis dish was wonderful. My dinner guests on Boxing Day enjoyed every bite and asked for more. In the hustle and bustle I forgot it in the oven and it dried out a bit but it was good. Even the children were asking for more. I used the Cajun seasoning and some Mrs. Dash herbs because I couldn’t find the creole seasoning and noticed that the Cajun seasoning had most of the ingredients if I was to make creole seasoning as per your recipe. Thank you for sharing.
imma africanbites says
28 Dec, 2018 at 5:40 amGlad it turned out well for you, Racquel. Happy holidays!
Shaun says
26 Dec, 2018 at 11:19 amThank you for sharing this recipe! My family loved it and my Southern husband said to “only make Mac and Cheese this way from now on.” Lol I used sharp cheddar, pepper jack and munster cheeses! I look forward to more recipes !
imma africanbites says
28 Dec, 2018 at 5:44 amThank you for taking the time to let me know, Shaun! Happy holidays!
Janice says
25 Dec, 2018 at 4:55 pmI made this today for Christmas dinner. I doubled the recipe and it cane out great and was a huge hit with my family. I am a gluten free vegan so I can’t eat this but I will certainly make it again.
Naa Anim-Appiah says
24 Dec, 2018 at 12:58 pmThank you for this recipe. It definitely has more flavor than the Mac and cheese recipes I have tried in the past. Thank you for the flavor you bring to cooking.
imma africanbites says
25 Dec, 2018 at 4:20 pmSo glad you love this version. Happy holidays and enjoy! 🙂
Candis says
20 Dec, 2018 at 2:42 pmCan you use already shredded bag cheese?
ImmaculateBites says
20 Dec, 2018 at 3:27 pmYes you can.
Ivy says
24 Dec, 2018 at 4:31 pmHi. I’ve only got white cheddar can I use just that?
ImmaculateBites says
25 Dec, 2018 at 5:39 amyes you can.
Tati says
24 Dec, 2018 at 5:25 pmNo please dont…pre shredded cheese has a stabilizer and makes it dry
ImmaculateBites says
25 Dec, 2018 at 5:40 amThanks for sharing!!!!
Monique Ndagha says
18 Dec, 2018 at 9:24 amI made this recipe (times 4, I was so nervous the larger quantity was going to alter the taste but it didn’t but) for Thanksgiving and everyone loved it. Buying whole cheese and grating it definitely made a difference. I am making it again for Christmas and will hopefully try different cheeses.
Geni says
12 Dec, 2018 at 11:19 pmI just wanted to thank you so much for sharing this recipe!! I’ve made this 3 times since Thanksgiving 🙂 I’m the aunt that people always ask ‘can you just bring drinks?’ But when I made this everyone LOVED IT -even my picky eater sister- and so many said I should bring it to Christmas Dinner, which is a 1st for me!! Thanks for helping me finally have a GREAT dish people want ME to make and not BUY!!
imma africanbites says
13 Dec, 2018 at 5:19 pmI’m so happy for you, Geni! Wohooo! That’s a major win for me. 😉 And thank you for taking the time to let me know.
R says
27 Nov, 2018 at 11:07 pmMade this twice thanksgiving week. SO GOOD. Second time I used less garlic and onion and more creole seasoning. Perfect blend.
ImmaculateBites says
28 Nov, 2018 at 10:28 amAm so thrilled it worked out well for you. Thanks for the feedback.
Fernette Crenshaw says
25 Nov, 2018 at 12:12 pmI 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!
ImmaculateBites says
30 Nov, 2018 at 7:52 pmHello,
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.