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
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12oz canned evaporated milk
- 1 cup half and half ( 1/2 cup cream and 1/2 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
- 8 ounce uncooked Macaroni
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 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 cooked pasta to the pot, stir to evenly incorporate.
- Transfer the pasta mixture into a the pan or into a lightly greased 2-qt. baking dish; top with remaining cheese.
- Bake at 375 Degrees F° 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 egg then add about 1/2 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 fave. 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 bake just before dinner time.
- It can also be made ahead and frozen, but the sauce has to be kept separate from the pasta. Mix together the sauce and pasta the day you want to bake.
- Reheat in the microwave if there are any leftover then spray the top with oil or butter for moisture.
- Stick to the right pasta.
- 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, let’s say 15 servings, triple the ingredients listed.
- In the absence of cast iron, Mac and Cheese can be baked in an oven safe pan and aluminum baking pans is also a good substitute.
Kelley F says
Yassss! Finally, I was able to make a creamy mac and cheese. Thank you so much the half-and-half and evaporated milk was the key. Also using a combination of cheeses. Is there a reason why you wouldn’t try cheddar as a stand-alone? Not complaining as this was a great dish but curious.
ImmaculateBites says
Not at all. Just like to mix things up. Thanks for taking time to share this with us .
Belles says
I wish I knew that the condensed milk made the Mac and cheese sweet. We didn’t enjoy the sweet taste.
imma africanbites says
Hi, Belles. There’s no condensed milk in this recipe. You probably might have switched the evaporated milk to condensed milk (which aren’t the same…see here >> https://bit.ly/3j5lv0I ).
Peter Patterson says
I made this dinner for my 13 year old son and he enjoyed it….he ask me when again i will be making it
Zena says
If only i could click a link to import the items to my favorite grocery store and check out – i can have delivered or even go and pick them up.
ImmaculateBites says
Sorry we don’t have that option at this time.
Aisha says
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!
ImmaculateBites says
This warms my heart!Thanks for taking time out to share this us . Enjoy
Diane Sawyer says
This was the best Mac n cheese that I’ve ever had
ImmaculateBites says
Am so thrilled ! Thanks so much!!
Alesia says
I’ve tried so many different recipes and this was by far the best – moist, tasty, the creole seasoning sets it on a different level, etc. I did add a 4th cheese – shaved parmesan, for a more gooey texture and elevated taste, and I did pepperjack cheese as my jack cheese. But wonderful recipe!
ImmaculateBites says
Great Additions ! Thanks for sharing with us.
Sarah W says
So I tried but had to substitute the half and half (Half and half and heavy cream were sold out at the supermarket that I went to). The Mac and cheese didn’t have that creamy texture…sigh… I will however try this recipe again when I get my hands on the heavy cream.
ImmaculateBites says
Sorry to hear about that. Add 1/4 cup more of milk for an extra creamy texture .
Bkhuna says
I grew up in the deep South. In the last 60 years I’ve eaten countless servings of Mac & Cheese at church suppers and meat and threes. I don’t want to rain on your parade, but most Southerners don’t make a roux. Egg’s plus evaporated milk form the “custard” that is what defines Southern Mac & Cheese.
Tiffany says
What difference does adding the egg make?
ImmaculateBites says
The purpose of the egg is to create a custardy type of texture.
Kyle says
Can I make in a 2-quart dish?
ImmaculateBites says
Yes you sure can.
Jess says
Best Mac n Cheese I’ve ever made! I ended up tripling the recipe for a large group. Will definitely make it again!
Faye Austin says
I just made this. The pan is still hot. It’s so good.
Next time I make it I will cut down on the garlic.
Wayne says
This recipe is amazing!.I’ve made it 3 times now and my 8 yr now asks me to make regularly for dinner. It’s a big hit in my house!!!
LaToya mele says
Tried this for Thanksgiving and my husband and son fell in love it! So did I lol
ImmaculateBites says
WooHoo! Thanks so much!
Ravis says
I made this for Thanksgiving 2020 and it was a hit with the family! In fact I’m making another one the day after because there’s none left. Thank you… I’ll never use another recipe.
ImmaculateBites says
YESS!! Thanks so much!
Alix says
Great Recipe!!!
ImmaculateBites says
Thanks
Jan says
My apologies, the recipe did call for one minute to cook the butter/flour mixture, but it simply wasn’t enough time. Next time will cook for about 2-3 minutes.
Jan says
this recipe came out pretty good! Easy roux, no lumps, the only issue I had with the recipe was the lack of timing for cooking the butter/flour mixture to remove the “flour” flavor. I cooked it, but apparently not long enough. It’s cool though..next time I will just cook it longer.
ImmaculateBites says
Thanks for the feedback.
Bri G says
Hello! How many cups of macaroni should be used? I’m seeing on google its 1 cup = 8 oz. but for pasta I see some saying 2-4 cups. So I’m not sure!
ImmaculateBites says
Hello! It is 2 cups of macaroni.
Yolanda says
Hello,
I want to use this recipe today for thanksgiving, but don’t have evaporated milk. The recipe says you can substitute milk. How many cups would you say of milk to use?
ImmaculateBites says
Hello! Substitute with the same amount of evaporated milk
isabella v says
when you say cream, do you mean heavy whipping cream? pls respond quick i need this for tmr ☹️
ImmaculateBites says
Yes heavy cream. EnjoY!
Yolanda says
I’m making this for thanksgiving! I don’t have condensed milk. Can I swap for whole milk? If so how many cups?
ImmaculateBites says
You mean evaporated milk ? Sub with equal parts of milk. Enjoy!
Jaycee says
My macaroni wasn’t cooked all the way it was hard coming out of oven. I don’t have cast iron skillet what do u recommend
ImmaculateBites says
Did you cook your pasta before adding to the pot?It is important that your pasta is cooked before adding to the sauce .
You can use a casserole pan or oven safe dish
Hope this helps!
Pay says
I am assuming you used all purpose flour? Most recipes I find are extremely bland, so I am happy to find someone that knows their way around black and African flavors. I am making this dish for Thanksgiving and can’t wait to try!! Thanks
ImmaculateBites says
Yes I did. You are going to love this . Packed full of flavor.
Happy Thanksgiving!!!
Jimmy says
It came out great for the first time I try to make it. I must say your recipe so easy to follow and everyone can make by follow step by step. Thank you so much!
ImmaculateBites says
Glad it did. Thanks so much!
Esha says
What type of jack cheese is used in this recipe ? Please reply soon I need to make this for my gender reveal this week 🙁
imma africanbites says
Hi. I use mozzarella, sharp cheddar, and Monterey Jack cheeses for this recipe. Please see the recipe box for the full ingredients. Thank you.
Margie says
This was by far the best Mac and cheese I’ve ever had! I doubled the recipe to make one big pan for thanksgiving. Everyone loved it! Thank you so
Brett says
Great recipe! Used a combo of sharp cheddar, mozzarella, Swiss, Parmesan and provolone. My wife loved it and enjoyed the flavor from the garlic. Next time I’ll try folding the remaining cheese in before baking instead of sprinkling on top so that the cheesiness is spread throughout. This totally satisfied my craving.
caleb says
how much breadcrumbs do i add to the skillet?
ImmaculateBites says
About 1 cup bread crumbs , 1 teaspoon minced garlic (OPTIONAL) and 1-2 Tablespoons unsalted butter. Add butter and garlic in a small skillet , then stir for about 30 seconds throw in bread crumbs, saute for about 3-5 minutes or until fragrant and slightly brown.
Ana says
Literally the best Mac and Cheese recipe in existence.
ImmaculateBites says
Woohoo! Thanks so much!!!
Shey says
Initially made as directed and it was delicious! My son secretly asked me to make it, saying it is better than my Mom’s. Trying to cut carbs now, so I used roasted cauliflower and it’s still delicious! Thank you!
ImmaculateBites says
Awesome!! I am glad you loved it, Shey. And the roasted cauliflower does sound delicious. Thanks for sharing!
Diana says
I love the seasoning in this recipe. It kicks up my regular macaroni and cheese. I made it for Father’s Day and my whole family loved it. Thanks for sharing!
ImmaculateBites says
Awesome!! I am so glad this recipe was a hit with your family, Diana! Thanks for the feedback :)!
Delia says
I can’t wait to try this recipe!!
I would like to double the recipe… if I do will it come out the same?
Many thanks!
Delia
ImmaculateBites says
Hi Della, Yes it would
cara says
I just made this last night using blocks of mozzarella, Monterey jack, and sharp cheddar that I grated myself. We all loved it, the only change I made was using more cheese we are cheese lovers. I also doubled it and I’m glad we did because now we can use it as a side dish with tonight’s dinner.
ImmaculateBites says
Great!! I am so thrilled you loved this recipe. Thanks for the feedback, Cara!
Sarah says
What sized cast iron skillet should I use?? I have a 10 inch and a 12 inch.
ImmaculateBites says
I used a 10 inch pan
LearningToCook94 says
Added lumped crab to this recipe, it is amazing!
ImmaculateBites says
Awesome! That must have tasted absolutely divine! Thanks for sharing :).
FALLON says
Is the 8oz-1/2 box of macaroni measurement correct?
ImmaculateBites says
Hi Fallon! For this recipe, I used 8oz of uncooked macaroni.
Emily Wise says
This is the BEST mac n cheese recipe!! I’ve tried about 4 or 5 recipes and they ALWAYS came out too dry… but not this one! Love that it includes creole seasoning, one of the most underrated spices! The only thing I added was panko breadcrumbs for that yummy crunch. Can’t wait to make this again!!
ImmaculateBites says
Awesome!!! I am so glad you loved this recipe, Emily! True, creole seasoning is really underrated. It takes any dish to a whole different level. The addition of the breadcrumbs sounds delicious too. Thank you so much for the feedback!
Mercutio says
I’ve been told im not allowed to family gatherings without macaroni… this is the recipe i use lol delicious!!!
ImmaculateBites says
Hahaha! Please do not show up without it. There might be a riot :)! Thanks for stopping by!
Sarah says
This recipe is perfect. I followed the spices as directed. The flavor was perfect. There is an obvious Creole flavor but it suites the cheesiness perfectly. I ended up having to use provolone instead of mozzarella (our grocery store was out), which was fine. I wanted this to be more meal like instead of a side dish, so I added green, peas, corn, and bacon crumbles. I’m sure it would have been fine without these additions. Best Mac N Cheese I’ve ever had.
ImmaculateBites says
Ohh.. that sounds Delish! That must have been really tasty with all the veggies and bacon. Thanks for sharing Sarah :)!
Courtney says
The seasoning called for overtook the cheese taste of the mac and cheese. Will try again with not as much seasoning as the ingredients call for:
Cedar says
U did that… my in laws love this recipe and ask me to make it every holiday
Layton says
Just put this dish together! I had to put it in the oven ASAP before I ate the whole pan! Sinful! Best Mac n cheese I’ve ever made. I doubled the recipe and I’m sad I didn’t quadruple it 🙁 I can’t wait to taste this when it comes out of the oven. Thank you for sharing and Happy Easter!
Josee says
Sister can cook her butt off wheww
Imma says
Ha ha ha you are too kind.. I hope you tell me how the recipe turns out!
Angel says
My favorite Mac and cheese! I use pepper jack instead of Colby jack and add extra of the spices listed. Everyone loves it, my best friends super picky husband even requested I made it while visiting them. This is a true soul food!
Joe says
Can this recipe be doubled to 16 oz of pasta and increased amounts of seasonings?
ImmaculateBites says
Hi Joe. You would need to double every single ingredient and use a bigger dish to make your pasta in. Happy Cooking!
Lisa says
Whoa! We tried this recipe for Thanksgiving and it was requested for Christmas as well! Fontina, Gruyere, Sharp Cheddar and Smoked Gouda. This is our new Mac and Cheese recipe. I can’t wait to make it with Lobster! Thanks Imma!
Chantal says
Idk if you’ll ever read this all I did was add buttermilk and cream cheese but your recipe was hit with my family guess who was promoted to bringing in Mac and cheese dish thank you so much
imma africanbites says
Woohoo! I’m so proud of you, Chantal. Guess that’d call for a celebratory drink. 😉 Happy holidays!
Dree says
Not really too fond of this recipe. I love onions and garlic, but there was just too much onion and garlic powder. I added extra cheeses and macaroni, which made it taste much better.
Kaye says
How long do you boil the elbow macaroni on stove top. I know you dont want to over cook it. I’m going to make this dish. It sounds magnificent. I’ll let you know how it turns out. Thanks
ImmaculateBites says
It’s hard to give an exact time. It depends on your pasta- usually cooks between 5-6 minutes , after water comes to a rolling boil.