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.
Anneth V. Ortega says
This just became a Thanksgiving staple at my house! It was a hit!
imma africanbites says
Yaaay! What an honor for this recipe to be a Thanksgiving staple. Thank you for trying it out, Anneth.
Angela says
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!
imma africanbites says
Just did a happy dance! Thank you for all the wonderful words, Angela. Thank you for dropping by!
Eric Anderson says
Thanks for the recipe just made it i shock myself I was so excited I forgot to stir at the end but love recipe
imma africanbites says
Thank you for trying it out, Eric!
Susan Burgess says
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!
imma africanbites says
You’re most welcome, Susan! I’m so happy it turned out well for you. And thanks for sharing that cheese tip.
LaDiT says
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!!
imma africanbites says
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!
TMark says
OMG! This was so freaking good. I made for today (Thanksgiving) it was a hit! Thanks for sharing! Love the kick.
ImmaculateBites says
That’s terrific to hear TMark! Glad you enjoyed this!
Melvin Kelly says
This is my first time cooking mac and cheese, make you want to kiss your grand mama. Thanks to your outstanding recipe.
ImmaculateBites says
Glad to hear you enjoyed this Melvin! Thanks for taking time out to let me know
Jasmin Cruz says
I lost my recipe for my original Mac. But oh my goodness! I’m so glad that I did. Because this has to be the most amazing Mac yet! I love it! Can’t wait for my family to try it out tonight ❤️
ImmaculateBites says
That’s SO GREAT to hear Jasmin! I’m so glad you really enjoyed this, thank you for letting me know!
Happy Thanksgiving!!!
Shawna says
Oh man! Thankful my friend found this recipe! I thought I made a mean mac and cheese, but the creole seasoning adds that extra bit of flavor I’ve been missing!
ImmaculateBites says
Agree Shawna, Creole gives it that extra kick. So happy to hear it worked out well for you. Thanks for letting me know
Wilson says
How would I go about reheating day-of? I made it at about 1 and it will be reheated at 6 or 7. Is 10 or so minutes in the oven ok?
ImmaculateBites says
I would start checking after about 5 minutes and add more minutes , until heated through.
Valerie says
If I use heavy cream do you still recommend using the flour? Thanks.
ImmaculateBites says
Yes, you still have to use flour . Flour helps thickens the sauce and holds the pasta together
Sabine A Keels says
I’m not from the South either, but my husband is. Just tried this recipe and we absolutely loved it…not sure what could be more Southern than mac’n cheese, rue or not…Thanks for this great recipe!
RN says
Prior to today, I thought I made pretty good macaroni and cheese, but this recipe is the bomb! Can’t wait for the family to try this evening for dinner.
ImmaculateBites says
You are too kind .Thank you so much for taking out to let me know . Happy Thanksgiving!!!
Ny says
Thank you for this recipe.
I didn’t add mozzarella cheese so it’s not as gooey as I would have liked but it was DELICIOUS!
ImmaculateBites says
Awesome! Thank you so much for the feedback!
Cle says
What can I use besides evaporated milk?
ImmaculateBites says
half and half or regular milk would work as well.