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.
I can’t wait to try this! How long do you bake it if we freeze it first?
Hi Tiffany! Thaw frozen mac and cheese overnight and bake it for about 30 minutes.
Can I make this in a crock pit after assembling?
Hi, sorry I haven’t tried this recipe in a crock pot yet.
5 Stars!! This recipe has made me the family mac n cheese maker for holidays and barbecues and if you know anything about Black families, that’s a big deal! lol I add extra white sharp cheddar to mine as well as the other 3 cheeses.
Yep, it is a big deal :)!Thanks for sharing, John!
I’ve tried other Mac and cheese recipes but this one is by far the best one I’ve used in a while.
Wonderful! Thank you for the review, Teresa :)!
I am currently trying to make this recipe, I’m new to cooking. Do you measure the cheese before you grate it ( solid form) or after you grate it? Thanks so much
Hi Courtney. Measure the cheese after you grate it. Happy Cooking :)!
Usually, an eight oz block shreds into 2 cups of cheese. As a result, use 2 oz of the block cheese.
This is now my “go to” recipe for Mac and cheese! I’ve been looking for a really good Mac and cheese recipe for a while now. With this recipe, I’ve finally found it!
Hurray!! :). Thank you for using my recipe, Rhonda!
Can you taste the Garlic Powder in the dish? that’s what I’m afraid of tasting like Garlic Mac N Cheese
Hi Danielle! The Garlic Powder is not over powering, so don’t worry. You could cut the garlic powder in half if you prefer.
My go to recipe for Mac and cheese. Everyone raves. I mix up the cheeses sometimes adding 1/4 cup of smoked cheddar. Also I use slap your momma seasoning if I want it a little spicier. It’s perfect and creamy. I was a little afraid of how “soupy” it was before going in the oven the first time I made it. Now I realize that must be the key to creamy perfect mac and cheese!
Awesome! Thank you for the feedback, Kylie!
This was a PERFECT creamy Mac and cheese (doubled for a crowd)- adjusted cheeses a little for what I had on hand. Seasoning was just right. A house full of teens and they said it is the best Mac and Cheese they have ever had!a huge Super Bowl Sunday win. Thanks so much!
Finally – a Mac and cheese recipe without Velveeta! I love how creamy this is without being over the top. We did use more than 8oz of pasta as otherwise it was too saucy and not enough pasta for our liking otherwise. This will be our new go to for homemade macaroni and cheese. Thanks so much for posting this!
Hi Bridget!
I am so glad you were able to adjust this recipe to your liking! Thank you for your feedback 🙂 !
How many people will this serve, I’m serving this with ham.
I have 8 people coming to dinner
Hi Laurie, it typically serves about 4 people as a main dish. However, since you’re serving it as a side dish with ham, it should comfortably serve 6-8 people. Please keep in mind that portion sizes can vary based on appetites and what else is being served. Hope this helps
I have never made baked macaroni and cheese before. I’m making this tonight. Super excited. I pre made it and it’s ready to be baked later. I will say the cheese sauce tastes amazing. So hopeful!
Hi Sam.
That’s fantastic to hear that you’re trying your hand at baked macaroni and cheese! It’s such a comforting and beloved dish, and making it from scratch, especially the cheese sauce, can be really satisfying. Since you’ve already prepared it and are excited about how the cheese sauce tastes, it sounds like you’re on the right track to a delicious meal.
Enjoy your culinary adventure with baked macaroni and cheese! It’s sure to be a hit. If you have any more questions or need further tips, feel free to ask. Happy cooking!
I love this recipe so much, I did do the egg version (like I grew up making) and it was just perfection! Thank you so much for a great new (to me) recipe with a little kick and without using Velveeta! 😀 Thank you!!
Hello,
I’m so glad to hear that you loved the recipe and found success with the egg version, bringing a touch of your childhood cooking experiences into it! It’s always special when a recipe can blend the comfort of familiar flavors with something new and exciting.
Avoiding processed ingredients like Velveeta and adding a little kick to the dish can really elevate the taste and make it feel more homemade and wholesome. It’s wonderful that this recipe resonated with you and added a delightful variety to your culinary repertoire.
If you’re ever in the mood to explore more recipes or need ideas for tweaking and personalizing dishes, feel free to reach out. Whether it’s finding alternatives to certain ingredients or experimenting with different flavor profiles, I’m here to help. Happy cooking and enjoy your culinary creations! ️
This was a perfect recipe for macaroni and cheese. I just added seasoning salt to taste and turn the stove to low. Everyone loved it. This is my third one
Hi Faye!
It’s wonderful to hear that the Southern baked mac and cheese recipe was a hit and that you’ve successfully made it multiple times! Your personal touch of adding seasoning salt and adjusting the stove temperature can really make a difference in bringing out the flavors to suit your taste and ensure perfect cooking.
Thanks for taking time out to share this with us.
Is this recipe spicy? All the reviews are great so I want to make it exactly as instructed but I’m not sure if it’ll be too spicy for my little one.
Hi Mary,
The recipe isn’t inherently spicy. If you’re using store-bought Creole seasoning and are concerned about the heat level, you might want to reduce the amount by half or even skip it entirely. This should make the dish more suitable for those with milder taste preferences. Hope this advice helps you out!
Perhaps a silly question, but was this for 8oz dry pasta? I did 8oz cooked. there was A LOT of extra sauce but it was still delicious!
Hi Kari,
Not a silly question at all! In recipes, when it specifies “8 ounces of pasta,” it typically refers to the weight of the pasta before cooking, which is the dry weight. So, if you used 8 ounces of cooked pasta, that would be less pasta than the recipe intended, leading to the extra sauce you experienced. However, it’s great to hear that it turned out delicious regardless! Next time, using 8 ounces of dry pasta should balance the sauce-to-pasta ratio more closely to what the recipe intended. Enjoy your cooking!
Hi! I was so excited to try this recipe out this Thanksgiving but making the roux was disastrous. As I added in the evaporated milk, it became the same texture as cookie dough and kept getting thicker the more I mixed it. I had to use another recipe, but I don’t want to give up on this one. How much of the evaporated milk and half and half should I put in at a time, and how high should the heat be? Thanks!
Hello Em, I’m so sorry that happened, and I honestly don’t know why. Two tablespoons of flour is the norm to make a sauce with 2½ cups of liquid. 12 ounces of evaporated milk and the cup of half-and-half should have been enough. Maybe you could try using a scale the next time for the flour. Two tablespoons of flour should weigh 15 grams or half an ounce. I hope that helps, and thanks for stopping by.
Hi Em that does happen at first. The first few steps never feel like I’m doing it right but I’ve made this recipe countless times! I add a whole can of evaporated milk and half a pint of half and half. Just mix it in the trust the process and let it simmer until pancake mix thickness
Hi Kendall, Thanks for chiming in.
Everyone loved this recipe so much there was barely any left the next day! Thank you so much for this!
That makes me so happy:) Thanks for sharing.
This is my go to Mac and cheese recipe when feeding a crowd. I get so many compliments! Have some in the oven right now for Thanksgiving!
Awesome!!! Thanks so much for your comment:)
This is for only 8 oz of macaroni noodles? Most receipes call for a pound. This looks like the best receipe I have seen.
Great! Thanks so much Leanne!