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.
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.
Nutrition Information:
Motlatjo Maselesele says
So lovely and delicious.
Fiona Krogh says
I made it with the egg and tasted great. I think it tasted better before going in the oven than after going in the oven.
Hollie says
Hi. I was wondering if I could maybe get a measurement list of all the ingredients. Or is it just add till you feel like it’s enough lol either way is great for me .TIA
Alissa Kersey says
I love this recipe! Its a awesome twist on mac and cheese and my creole loving boyfriend LOVES it just as much as i do!
Immaculate Bites says
Yay! I’m happy you and your boyfriend love this! 🙂
Cathy Buerhaus says
This was a great recipe! I followed it almost to the T except I used Jack, gruyere and white cheddar. It came out so well. Thank you for sharing. I loved it.
Immaculate Bites says
Yay! Thank you, Cathy!
Heather king says
I don’t have the evaporated milk what can I do to substitute. And I want to add egg? Help I want to cook tonight
ImmaculateBites says
Replace with regular milk . After sauce thickens Remove about ¼ cup of the mixture and slowly whisk with the egg making sure it doesn’t curdle. Dump the tempered egg back into the pan.and mix well and proceed with the next steps.
Hope this helps
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!