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!Â
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
- 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
- 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 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.
- Â 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.
Tonya says
I brought half and half, can I use that vs combining the light cream and milk?
ImmaculateBites says
Yes that works.
Hashim says
Hi! I was wondering how high of heat do you need to use when melting the butter on the skillet?
ImmaculateBites says
Hi, use low heat to melt the butter. Happy Holidays
Alyssa Vera says
I can’t wait to try this tomorrow! Question, I plan on tripling the recipe do you recommend a different baking time?
ImmaculateBites says
Cook until cheese is bubbly. You might have to add 5 minutes or more. Check every few minutes to prevent Mac and cheese from drying out. Hope this helps
Jeff says
I was excited but just not the creamy Mac and cheese I was hoping for
Cinda Alcindor says
It says it needs half and half, but says cream and whole milk. So do I put half and half or half light cream and half whole milk?
ImmaculateBites says
Hi Cinda! That will be 1/2 cup light cream and 1/2 cup whole milk. 🙂
Mae says
This is the best recipe I have found yet and exactly what I was looking for. I wanted to know if that tripled this recipe, do I triple every ingredient? It’s for my very large family on thanksgiving and that probably won’t even be enough but just want to make sure I don’t mess it up. Haha thank you!!
ImmaculateBites says
Hi Mae! Yes, you can do that. This recipe tho is ideal for 8-10 servings.
Vanessa says
What does adding an egg do to your recipe? Is it still creamy?
ImmaculateBites says
Hi Vanessa! It will make the Mac and Cheese smoother and creamier. 🙂
Susan Ann says
When referring to the half cream and half milk, is that heavy whipping cream
ImmaculateBites says
It’s light cream and whole milk. 🙂
Jocelyn Boyd says
Excited to try this out! For the cast iron skillet, what size would I need?
ImmaculateBites says
2 qt iron skillet is what I used here. 🙂
Mike says
I know someone who told me they used pepper jack and I was surprised. This is the perfect recipe!
Goli says
Make this recipe all the time! I want to make for thanksgiving ahead of time. When you say “up to the point of baking”, do you suggest keeping refrigerated until you bake or at room temperature?
ImmaculateBites says
Yes. 🙂 If you intend to make ahead for thanksgiving, it would be best to freeze the macaroni separately, and mix it with the sauce when you are ready to bake it.
Britany says
I’m so excited to make this recipe! Do you preheat the cast iron skillet in the oven?
ImmaculateBites says
Yes Britany! 🙂
Umit says
This recipe is looks amazing for thanksgiving this year!
I had a question, if I wanted to put this in the smoker which is at 225 degrees, how long would you cook it for instead?
ImmaculateBites says
Hi Umit! It would take about an hour. 🙂
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