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.
Can you make ahead of time and refrigerate the.bake when guests arrive?
Yes, but the sauce has to be kept separate from the pasta . The day of the event mix together the sauce and pasta , then bake.
Thank you, Suzanne, for asking the question that has weighed on my mind!
Its on the menu for New Year’s Eve!!
This 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.
Glad it turned out well for you, Racquel. Happy holidays!
Thats not the best bake mac . who wants sweet mac cheese. What about the old fashion way. Do you no how to fix it that way?
Irma Henderson… Go find an old fashioned recipe you troll! You’re such a twat for this comment smh
Betting you used condensed milk and not EVAPORATED milk. Totally different things.
Thank 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 !
Thank you for taking the time to let me know, Shaun! Happy holidays!
I 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.
Thank 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.
So glad you love this version. Happy holidays and enjoy! 🙂
Can you use already shredded bag cheese?
Yes you can.
Hi. I’ve only got white cheddar can I use just that?
yes you can.
No please dont…pre shredded cheese has a stabilizer and makes it dry
Thanks for sharing!!!!
I 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.
I 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!!
I’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.
Made this twice thanksgiving week. SO GOOD. Second time I used less garlic and onion and more creole seasoning. Perfect blend.
Am so thrilled it worked out well for you. Thanks for the feedback.
I 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!
Hello,
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.
Do you use self rising or all purpose flour?
I use all purpose flour
I too discovered this recipe on Thanksgiving and tried it out. It was so deliciously cheesy that everyone really loved it! Thanks for sharing this tasty recipe with us.
Thank you for trying it out, Julia. I’m so happy it turned out well for you. 🙂
I found this recipe on Thanksgiving day and decided to use it. It was absolutely amazing! I couldn’t believe it tasted like my mom, grandma, or aunts made it. I bookmarked this recipe. Family loved it!
Thank you for taking the time to let me know. Glad you like it, Kysha! =)
I’m making this tonight but it’s for an event tomorrow. Is it okay if I do everything, mix it all up but bake it tomorrow before serving. I’d like it to sit in the flavours overnight.
Can you leave the pasta and sauce separate , then mix in the morning? See notes above. Mac and cheese is best made the day of the event.
Hi there,
Is Cajun seasoning the same as creole seasoning?
Thank you!
Hi, Amy. Cajun seasoning is a basic blend mix using garlic powder, onion, black pepper, and Cayenne pepper. While Creole seasonings goes further with more herbs ranging from oregano to basil and paprika. You can check my homemade version here >>> https://www.africanbites.com/creole-seasoning/
Made this for Thanksgiving, it was delicious. I’ve searched for years for a homemade mac and cheese that I love. This one is the real deal! So glad I came across your site. Can’t wait to try some more of your recipes!
Hello! If you use whole milk and half and half, how much whole milk do you use?
Hello Keisha,
1 1/2 cups whole milk and 1/2 cup half and half, you can adjust to 1 cup each , if desired . In total you should have 2 cups liquid.
This just became a Thanksgiving staple at my house! It was a hit!
Yaaay! What an honor for this recipe to be a Thanksgiving staple. Thank you for trying it out, Anneth.
I’ve made macaroni and cheese each Thanksgiving for the past 40 years but it lacked flavor and creaminess, so I searched the internet for a new recipe and when I saw the photo of yours, I knew it was what I was looking for. It is truly the BEST Mac&Cheese I have ever made! It is on the same level of gourmet Mac&Cheese that I’ve had in 5 Star restaurants in NYC and Napa. Thank you so much for sharing!
Just did a happy dance! Thank you for all the wonderful words, Angela. Thank you for dropping by!
Thanks for the recipe just made it i shock myself I was so excited I forgot to stir at the end but love recipe
Thank you for trying it out, Eric!
Hello 🙂
Thank you so much for sharing this delightful, creamy, rich, yummy mac & cheese! I made this today to go with our Thanksgiving dinner. FABULOUS! I used sharp yellow cheddar, white cheddar and munster….so good. I will definitely be trying another combo of cheeses at Christmas! Best mac and cheese recipe!! My family thanks you as well!
You’re most welcome, Susan! I’m so happy it turned out well for you. And thanks for sharing that cheese tip.
Awesome recipe!
I usually sample what I make, I felt like it was a tad bit blend. Is it because I didn’t put creole seasoning or the cayenne pepper?
Will it stay blend or when I put it in the oven the salt from the cheese will better the blend taste?.
Thanks so much for this recipe!
Happy Thanksgivin!!
I could tell that leaving out the cayenne pepper and creole seasoning made your mac and cheese bland. I highly recommend adding those two. Please do let me know how it turned out for you on your next attempt. Happy holidays!