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
- 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.
- 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.
Ruthie says
This is THE BEST mac and cheese recipe I have ever tried. It is full of flavour and so easy to follow. I added bread crumbs on top and loved the added crunch.
Louise Suleman says
Love the recipe but had a slight problem. I increased the quantity to 20 servings but only got 11 servings. even though l followed the instructions. However, l noticed the sauce was quite thick, more like a thick batter. I didn’t use evaporated milk but half fat cows milk and and single cream. What did l do wrong and what should the consistency of the sauce be like? It was smooth. I wonder if the large size pot had anything to do with it? Your advice will be greatfully appreciated. Louise from the uk
imma africanbites says
Hi, Louise. Sorry to hear about that. I suggest though that you add evaporated milk, aside from half and half, as what the recipe calls for not unless you have some dietary restrictions. Adding this will make the sauce creamier. Slowly add the evaporated milk a little at a time, followed by the half and half. Then simmer for about 3-5 minutes until the mixture is smooth and creamy. You don’t want to cook the sauce too long. I’d also advise to use warm milk instead of cold for a richer flavor.
Ashley says
My husband and I disagree between baked and stovetop versions of mac and cheese. I just really dont like mac and cheese that doesnt get baked and he tolerates the baked ones. This is the first recipe we found that we both really like! Thanks so much for the recipe!
Heidi Maus says
I must have baked it a little too long. It looked so good when I put it in the oven, took it out after 20 minutes and the sauce was more of a granular substance. Disappointed
imma africanbites says
I’m sorry to hear about that, Heidi. Are you using a gas oven or electric? Coz twenty minutes baking time works fine on my end, but it would also depend on the heating capability of your oven I guess. That’s why I included in the instructions to take it out 20 minutes or until golden and bubbly.
Nicky Houllis says
Recipe was on point, have made it at every party and always a hit
Tressie says
This was so good and we have all decided it has replaced our previous favorite mac & cheese.
Michelle H says
Do you know if another kind of pasta would work? I don’t have enough elbow noodles- but I do have mini bow tie, rigatoni, penne, and spiral/corkscrew noodles…
Amina says
HI Michelle,
yeah, you can use any of those. Hope you enjoy these amazing bites. Thanks
Cbj says
The recipe was great. I did add more creole seasoning and a 1/4 teaspoon ground mustard. The amount of choose to liquid was just right . I used Colby, Monterey Jack and mozzarella
Amina says
Yes, you can adjust according to your taste. Thanks
Ceci says
Soooooooo good the creole seasoning makes it.
Amina says
You must try it. Thanks
Amelia says
I first tried this recipe four years ago and have made it every holiday since. The family always looks forward to it and makes a point to ask if I’ve remembered to make it. The spice blend is impeccable and the sauce is to die for. It’s just as good right off the stove as it is out of the oven, and it’s fool-proof level easy. Thank you for this game-changing recipe!
Shay Day says
AMAZING AMAZING AMAZING…the best recipe for mac and cheese. I made this for a friend to test out the recipe. And this by far is the best version. It is my go to recipe for parties, holidays and family dinners.
Paula Harden says
I can’t find the words to tell you how delicious this macaroni and cheese really is. I made it for Thanksgiving and over and over again folks would take a bite…hesitate…make eye contact and then breathe “wow.”
Nicole Jones says
Can I transfer the Mac and cheese to a pan to bake it in if I don’t have a skillet
ImmaculateBites says
Yes, Nicole! 🙂
Donnesha Strickland says
Every time I make this recipe, EVERYONE loves it! It’s so easy to make and the macaroni dish comes out cheesy and full of flavor.
Jamie Feller says
If making up to the point of baking (the day of) do I refrigerate or just leave out until ready to bake? All is done except the baking part. Smells and looks delicious!
ImmaculateBites says
That works too! What I do if I want to make it ahead, I would refrigerate them separately up to the point of baking. 🙂
Samantha says
Suggestion: Heat up the evaporated milk and half & half for a couple minutes before adding it to flour and butter then continue to follow her recipe directions. It helps make the sauce more creamy. I’ve been making this recipe for a few years, and I LOVE it! But it always seemed like there was a little bit of a gritty texture, and I could never figure out how to get the sauce right. Doing this really simplified things for me!
I always get so many compliments when making your baked mac and cheese. This recipe is AMAZING and so is your entire website! It has been my favorite for recipes ever since I started cooking when I moved out! I adore you. Thank you so much for teaching me how to cook!❤️