Southern Baked Mac and Cheese
My delicious Southern Baked Mac and Cheese recipe is a ridiculously creamy, cheesy, soulful baked mac and cheese brimming with great Southern flavors. Creole seasoning and melty cheese will satisfy the most intense craving. And you’ll never, ever want to break open a box again!
I was not a fan of mac and cheese back in the day. But I’ve come to love that cheesy, creamy American comfort food, thanks to my son, who seriously would live on mac and cheese every single day of his life. But of course, I’ve got to say no to breaking open that box from time to time.
“Wait, what? You said a box?” Yes, he is a huge fan of boxed mac and cheese! He’d gladly turn down good homemade food for a plateful of his all-time fave boxed mac and cheese. You can imagine my delight when I tricked him into eating REAL HOMEMADE mac and cheese. Ahhh, it was a sweet victory!
Southern Baked Mac and Cheese Recipe
OK, I know opening a box of mac and cheese is a whole lot easier than grating cheese and making the sauce and macaroni. But nothing compares to homemade, even if the package includes a can of creamy cheese sauce. Besides, the cheesy bechamel sauce is over-the-top with half-and-half and evaporated milk for extra creaminess.
And another secret ingredient? My fave Creole seasoning kicks the flavor up and off the chart! Nothing compares to this recipe, with a smooth, silky sauce permeating every inch of macaroni. You’ll fall head over heels for the brimming Southern flavors this baked mac and cheese offers. You’ll need a bigger spoon, for sure!
Recipe Ingredients
- Flour is an essential thickener to the sauce. When you make the roux, cook it until it doesn’t have that raw flour taste. You can use your favorite all-purpose gluten-free mix if you prefer.
- Dairy – Evaporated milk and half-and-half make a more decadent, creamier sauce without spending all that time simmering it to make it thick enough. I also have a cheap shortcut to making your own evaporated milk. And, yes, you can use half cream and half whole milk if you don’t have half-and-half.
- Seasonings – Onion and garlic powder give flavor without adding extra moisture, Creole seasoning improves the spiciness, and cayenne pepper adds the right touch of heat that is so addictive.
- Cheese – Mozzarella, sharp cheddar, and jack cheese are my faves for this recipe. Although, Gouda, Provolone, and parmesan are fantastic additions. Once I made it with Manchego, kashkaval, and pecorino Romano for someone who couldn’t have cows’ milk but could from sheep or goats. It was surprisingly delicious.
- Macaroni is the base for us to eat all the awesome cheese. While elbow macaroni is the traditional choice, you can use rotini, corkscrew, or penne pasta. Gluten-free pasta will also work as long as you don’t overcook it. Lightly steamed cauliflower will work for a keto-friendly version.
How to Make Southern Baked Mac and Cheese
Follow along with my numbered instructions below to see how to make my Southern backed mac and cheese in your own kitchen.
- Macaroni – Cook the macaroni according to the package instructions.
- The Roux – Add butter to the skillet. As soon as the butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter. Then cook for about a minute to get rid of the flour taste. (Photo 1)
- The Sauce – While stirring, slowly add evaporated milk, a little at a time, followed by the half-and-half. You don’t want the mixture forming lumps. Simmer for 3-5 minutes until it thickens slightly. (Photos 2-4)
- Season – Add 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 grated cheeses (reserving some as a topping later), and continue stirring until everything melts into creamy goodness—season with salt and pepper to taste. (Photos 5-6)
- Assemble – Add the pasta to the pot of cheese sauce, and stir to incorporate evenly. Then transfer the pasta mixture into a cast-iron skillet or a lightly greased 2-quart baking dish. Then top with remaining cheese.
- Bake it for 20 minutes in a preheated 375F°/190℃ oven. (Photos 7-8)
Recipe Variations
- Meaty Goodness – Turn this luxury into a one-pot meal by adding bacon, ham, or pulled pork. Then sneak in some steamed veggies and call it good.
- Gluten-Free – There are many gluten-free options, so use your favorite macaroni and replace the roux with your go-to gluten-free thickener. You could go all the way keto-friendly with low-carb flour and cauliflower bits instead of the macaroni.
Tips and Tricks
- The macaroni will continue to cook after you’ve put it in the oven, so making sure it’s al dente (or slightly undercooked) will keep it from getting mushy.
- Another tip for the macaroni is tossing it with a bit of butter or olive oil and letting it cool before mixing it with the cheese sauce to keep it from swelling.
- Room-temperature milk and cream will thicken faster, but no sweat if you forget to remove them from the fridge first. It will just take a minute or two longer to thicken.
Pro Tip: Pre-shredded bagged cheese has additives that make it drier than freshly grated cheese. Nor does it melt as well, so it’s better to break out the grater on this one.
Make-Ahead Instructions
This is a great make-ahead dish if you do it right. Pasta tends to absorb moisture, so add an extra splash of milk to the sauce when you assemble the ingredients. Refrigerate and bake it the next day, or freeze it for up to four months. Thaw frozen mac and cheese overnight and bake it for about 30 minutes.
Serving and Storage Instructions
Hot out of the oven (wait long enough not to burn your tongue😉) is the best way to enjoy Southern mac and cheese.
You can store the leftovers in an airtight container in the fridge for two or three days. Add a dash of milk when you’re ready to reheat.
FAQs
I don’t put eggs in my recipe, but others do, so it’s a personal choice. However, my Trinidad Macaroni Pie has an egg if you want to try that recipe.😍
Sharp cheddar, mozzarella, and jack cheese are my top faves. But pepper jack, smoked cheddar, Gouda, Fontina, and Gruyere are incredible additions too. Mix and match for an exotic mac and cheese.
Is this a trick question? I love spicy! Creole seasonings are a given in this recipe, but you can add chopped jalapenos, bacon bits, chopped shrimp, diced veggies, and even a can of Ro*Tel tomatoes and green chilies.
What to Serve With It
Mac and cheese is a classic usually served with Southern fried chicken, easy coleslaw, and cornbread. Of course, a 7-UP pound cake is always a welcomed finishing touch.
More Incredible Southern Recipes to Try
- Ground Beef Casserole
- Chili Mac and Cheese
- Southern Potato Salad
- Homemade Butter Biscuits
- Southern Corn Pudding
Conclusion
Amazing Southern mac and cheese with creamy, cheesy goodness is the ideal comfort food. ❤️
“I’ve been trying to perfect Mac n cheese for years. In my family/culture, mac n cheese at dinners is everything and if you screw it up, people won’t stop talking about how horrible it was. This recipe changed the game, raised my chef status, and now everyone wants to eat the mac n cheese I’m bringing!! Thanks for this recipe!! You’re making magic in your kitchen and ours!” – Aisha
Thank you!😍
Watch How to Make It
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This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video.
Southern Baked Mac and Cheese
Ingredients
- 8 ounce uncooked macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup half and half (or ½ cup cream and ½ 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 (any jack cheese you prefer)
- Salt and pepper, to taste
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 the evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the 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, evenly combined, and smooth. Add salt and pepper to taste.
- Then add the cooked pasta to the pot, and stir to incorporate evenly.
- Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese.
- Bake at 375F°/190℃ 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 1 cup 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 the egg then add about ½ 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 faves. 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 baked just before dinner time.
- It can also be made ahead up to the point of baking and then frozen. It freezes better if you don’t bake it first.
- Reheat in the microwave if there are any leftovers then spray the top with oil or butter for moisture.
- 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, you can double or triple the recipe.
- In the absence of cast iron, Mac and Cheese can be baked in almost any oven-safe casserole dish.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
It’s in the oven without the bread crumb topping. How much bread crumbs were supposed to use
I don’t typically use breadcrumbs, but ½ cup should be about right. Hope that helps:) Thanks for stopping by.
I plan to make this recipe this weekend and I have a question.
For 3 lbs macaroni ( 48 oz)do I use 6 cans of carnation Milk?
Thank you Imma
Hi Sherrylynn. Yes, 6 of those will do. Do not forget to increase your half and half to 6 cups as well! Let me know how it turns out for you.
This is an awesome recipe
Thank you so Sherrylynn, It’s great to hear. Stay tuned to have more awesome recipe:)
Mac n Cheese is one of my all-time favorite things to eat! This recipe sounds so delicious and I can´t wait to try it.
Yeah, this is my weekly go-to dish, my family loves to eat it. Thank you so much!
Wow! This was great and I even adjusted it for 4 servings so my hubby and I could have it again this week. I used egg noodles since I was out of elbows, and used half cheddar and half gouda. I was in a hurry and accidentally left out the half and half. But this was the best mac + cheese I’ve ever made! My calorie counter said it was only 322 calories per serving as well! I can have delicious, creamy mac + cheese more often! Thanks for sharing your recipe. Five stars all the way!
Thank you so much, Lucky. I am glad to see your comment and all the story. I am trying to bring an amazing recipe with more benefits:)
Your recipes are always a hit in my family. This is another I have pinned and will use often. I was drooling just looking at the pictures. Thanks girl!
Thank you much Christal, Yayy! I am super happy to help you:)
I used this recipe for a large dinner gathering that I had and everyone LOVED it! Thanks so much!
Thank you so much for your feedback, I am glad my recipe helps you 🙂 Visit the blog regularly to have more amazing go-to recipes.
This came out excellent! I used a bit more heavy cream because I prefer the creamier flavor. I will definitely make again!
Yeah, you can adjust as per your preference, Thank you so much for trying out and sharing your valuable feedback. Stay tuned to have more amazing recipes:)
Love recipe
Thank you! Explore more amazing and easy recipes on the blog, I am sure you would love them for sure:)
Hello I want to make this recipe but with 16oz Mac and Cheese do I need to double everything and is Tony’s a good creole seasoning?
Yes, I would double the rest of the recipe. Otherwise, you’ll end up with dry mac and cheese. I’ve never used Tony’s, but it has a good rating. Let me know what you think:)
Not sure what happened to mine…it went into the oven looking creamy and delicious. It came out of the oven curdled :-(. Maybe because I added frozen corn and pease while cooking the cheese sauce? I’m not sure. The flavors are still great!
I’m glad it tasted great. That’s the most important part. The only thing I can think of is maybe your oven runs hotter than mine. High heat has the tendency to curdle sauces that contain cheese. Using milk instead of half & half lowers the fat content, and makes it more prone to curdle as well. Hope that helps and that it turns out perfect the next time.
Using the seasoning mix in the mac recipe I have, and man… it spices it up sooooo well!! Great job!
You have like 1/2 tbsp-1 tbsp for two of the seasoning ingredients, and I used the most I could! Tasty
Yup, you can adjust as per your taste. Thank you for sharing
This is creamy, flavorful and delicious. I only used 1tsp onion and garlic powder which was plenty for my taste. I will definitely make again! Thank you
Good to hear that, absolutely you can customize a few things as per your taste. Thank you so much for trying this recipe, try some other recipes I am sure you would like the also:)
When making the optional topping, how much bread crumbs would I mix in? Thanks!
If you want to use bread crumbs, I would melt 2-3 tablespoons butter and add ¾ cup Panko bread crumbs for a crispier topping. Then toss it with the cheese you reserved for the topping and sprinkle it on top of your mac and cheese. If you want to double the recipe, 4 tablespoons melted butter and 1½ cups bread crumbs. Hope that helps❤️
Simply double the recipe when using the standard 16oz box of macaroni? Sorry if that’s a dumb question
You got it, a 16-ounce package of macaroni to double the recipe! And it’s not a dumb question ❤️ Thanks for stopping by.
This is the Best macaroni and cheese recipe I ever made thank you
Great to hear. Thank you:)
This is my new go to recipe for Mac and cheese!! Thank you for sharing!
Great to hear that, Thank you for your feedback:)
currently making this recipe but i don’t have unsalted butter.. is it okay to use regular butter??
Yes, you can use regular butter but reduce the salt quantity too. This way you can have balanced salt. Once you try don’t forget to share your experience. Thank you
I am confused about making this recipe ahead. It says Mac and cheese can be made ahead to the point of baking. At this point, I would have added the sauce but then it also says to mix the sauce the day you want to bake it. What did I miss here? I love your recipes, I just need clarification. Thanks a million
Sorry about the confusion. The first make-ahead is for baking it the next day which you would assemble, refrigerate, and bake when ready. If freezing it, it is best to do so before baking. You can freeze the sauce and pasta separately, but it’s not necessary. I hope that’s the clarification you’re looking for. Thank you for pointing that out, I’ll clarify it in the recipe.
Can I cook the noodles first?
Yes, you can definitely cook the noodles first. This recipe is very forgiving. If I make it ahead, I use raw noodles and a little extra milk, then keep it in the fridge overnight. The noodles soak up the extra liquid and bake faster.
Great recipe. I would just recommend an estimate on the amount of salt to prevent too much.
Everyone’s tastes are so different. And cheese is already salty, so sometimes I don’t even add it. My son loves to taste test the sauce after the cheese melts and tell me if it needs more salt or not.
Dry mustard
Yes, I use dry mustard in the recipe, do you have any questions? Once you try it share your valuable feedback for sure:)
Hello, your recipe calls for 8 oz uncooked pasta. Do I need to double the ingredients if I use 16 oz of uncooked pasta?
I would double the recipe for 16 ounces of pasta. But I like plenty of cheese and sauce. Don’t forget to share your experience once you try. Thanks