Southern baked mac and cheese is one of those recipes that’s in my DNA. I grew up in a family where mac and cheese wasn’t just food, it was tradition. Everyone had their own way of making it, but the one thing you could always expect was that cheesy, creamy middle and golden brown crust Southerners know and love on top. It’s been tested, loved, and remade by home cooks who want a mac and cheese recipe they can count on every single time.
Southern-style Black folks' baked macaroni and cheese is probably my favorite side dish. I have always loved it. Black folks make ours a little differently, but I also love the various mac and cheese preparations with lobster, breadcrumbs, and more. I have been to several catered events with a mac and cheese bar and I absolutely love this idea. This is a holiday recipe favorite, so it is loaded with tons of cheese and other goodness.
If you are a fan of mac and cheese, you will probably love my Lobster Mac and Cheese, Simple Stovetop Mac and Cheese, Chicken Mac and Cheese, and Bacon Gouda Mac and Cheese recipes as well.
Southern Baked Mac and Cheese Recipe Ingredients
- Elbow Macaroni or Cellentani Pasta
- Butter
- Flour
- Milk
- Heavy Whipping Cream
- Onion Powder
- Cheddar Cheese: My favorite hack for all of the cheese is to use this food processor to grate it all up. Done in no tine!
- Parmesan Cheese
- Fontina Cheese
- Pecorino Romano Cheese
- Muenster Cheese
Best Cheese to Use for This Recipe
This recipe was prepared for Christmas dinner with my family. I typically use 4-5 different types of cheese. I often use gouda and go back and forth between using gouda and pecorino romano, for no particular reason. I love gouda. I love pretty much any cheese. Feel free to use your favorite types of cheese.
Parmigiano Reggiano is my favorite cheese to use while cooking. I have used it often in other recipes such Shrimp Scampi Dip, Shrimp Scampi with Zucchini Noodles, and Warm Spinach Dip with Parmesan. It adds an amazing bold flavor to the dish.
How to Make Southern Baked Mac and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
There are so many ways to prepare traditional, homestyle, baked, soul food mac and cheese (however you want to describe baked mac and cheese). I am not a fan of mac and cheese that is watery and has too much liquid. I do not like mac and cheese that is dry and does not have a cheesy texture. My preferred dish has a crunchy crust on top, with cheesy goodness within.
- Grate all of the cheese. This is actually my favorite step! Cut the muenster into small chunks. I do this because it does not grate as easy.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the elbow macaroni or cellentani pasta until just al dente (don’t overcook, it’ll bake more in the oven). Drain and set aside. If you need tips on How to Cook Pasta for Macaroni and Cheese, check out this post.
- Make a roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it’s golden and smells slightly nutty. This step thickens the cheese sauce.
- Build the sauce. Slowly whisk in the milk and heavy cream until smooth. Keep whisking to avoid lumps. Let it simmer for 3–4 minutes until slightly thickened. Stir in the onion powder, salt, and pepper to season.
- Melt in the cheeses. Reduce the heat to low. Add the cheddar, parmesan, fontina, and pecorino romano, stirring until melted and creamy. Save a little of each cheese for topping later.
- Combine pasta and sauce. Add the cooked pasta to the cheese sauce and stir until every piece is coated in that creamy mixture.
- Layer, layer, layer! Layers are the key here. In order to get a great burst of cheese in every bite, you will add the macaroni, and then shredded cheese. This is similar to preparing a lasagna. Pour half of the pasta mixture into a greased baking dish. Sprinkle with a layer of the reserved cheeses. Add the rest of the pasta and finish with more cheese on top.
- Bake. Place the dish in a preheated oven. Bake uncovered until the top is bubbly and golden brown.
- Rest and serve. Let it sit for 5–10 minutes before serving so the cheese sets up just a little. Then dig in to the gooey, cheesy goodness.
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How Do You Make Baked Mac and Cheese Creamy?
First, melt the butter in the saucepan. Add the flour and whisk to create a slurry. After the flour has been fully mixed, add the milk and half of all of the cheeses. Stir until the cheese has melted.
I usually prepare this dish for very large groups of family and around the holidays. I decided to test if my recipe could be divided in half to serve a smaller group and still hold up. It does! The photos below show the results of using ½ of the ingredients noted below. I still followed the exact same steps.
Southern Mac and Cheese Recipe Tips
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Use block cheese, not pre-shredded: Pre-shredded cheese has added starch that keeps it from melting smoothly. Grab the grater and use block cheese for the creamiest texture.
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Mix your cheeses: Southern mac isn’t shy on cheese. Use a combo like sharp cheddar, Romano, Fontina, and Muenster. This will add bold flavor. They are also rich, buttery, and melt like a dream! This helps make the mac extra gooey and smooth.
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Don’t skip seasoning: Salt your pasta water and season your cheese sauce. Add in a little onion powder and whatever else you like to wake up the flavor.
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Cook your pasta al dente: You don’t want mushy noodles. Cook the pasta just underdone. It’ll keep cooking once it hits the oven.
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Make a cheese sauce (don’t just dump cheese): A simple béchamel sauce (butter, flour, milk) helps the cheese melt smoothly and keeps everything creamy instead of oily.
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Layer your cheese: Mix some into the sauce, but also layer shredded cheese in between the pasta and on top so you get those cheesy pulls and golden edges.
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Don’t overbake: Bake just until bubbly and golden. Too long and it’ll dry out. Cover loosely with foil if it’s browning too fast on top.
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Let it rest before serving: Give it about 10–15 minutes to settle after baking so the sauce thickens and everything holds together.
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Taste as you go: Before you bake it, give the cheese sauce a taste! That’s your chance to adjust the seasoning and make sure it’s flavorful.
Southern Soul Food Baked Mac and Cheese
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I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound elbow macaroni or cellentani pasta
- 4 tablespoons butter
- 3 tablespoons flour
- 2-3 cups milk I often use 2 cups. Use your judgement. Start with 2 and add more if needed.
- 1 cup heavy whipping cream
- salt and pepper to taste
- onion powder to taste Start with ½ teaspoon. Taste and adjust.
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded parmigiano reggiano
- 1 cup shredded fontina cheese
- 1 cup shredded pecorino romano cheese
- ½ cup muenster cheese cut into small chunks
Instructions
- Preheat oven to 375 degrees.
- Cook the pasta in accordance with the instructions on the package.
- Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
- Heat a sauce pan on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk.
- This will create a roux. Continue to whisk until the four is fully combined.
- Add the milk and heavy whipping cream and stir.
- Add half of the shredded cheese and stir until the cheese is melted.
- Add the seasonings and taste repeatedly. This step is important because you don't want bland mac and cheese.
- Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
- Spray a 9 x 13 inch baking pan or 10 inch cast iron skillet with oil or grease with butter.
- Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
- Add another layer of pasta, and then another layer of cheese.
- Ensure there is adequate liquid throughout these steps (additional milk works well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
- This step is important because without adequate liquid the dish will dry out while baking.
- Bake for 25-45 minutes until the cheese has melted and is bubbly. I like for the crust on top to turn a deep golden brown, which takes more time. Use your judgment based on what works for you.
- Cool before serving.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What to Serve With This Southern Style Mac and Cheese
Pair these with classic Southern side dishes like Southern-style homemade cornbread, Southern cornbread dressing, Southern candied sweet potatoes, Southern mustard greens, or Southern green beans.
Frequently Asked Questions
I don't. An egg will make the mac and cheese less creamy on the inside. Eggs are used to bind. If you want mac and cheese that is more like a casserole, and less creamy, then use eggs.
You can check out John Legend's Macaroni and Cheese recipe here.
Yes! Elbow macaroni is classic, but cellentani, penne, or shells all work great. Just make sure you cook them al dente so they don’t get mushy when baked.
Not at all. The blend gives you layers of flavor, sharp, creamy, salty, and melty, but if you don’t have one on hand, swap it for something similar. Just don’t skip the cheddar, it’s the backbone of the dish.
Yep. Assemble the mac and cheese up to the baking step, cover it, and refrigerate for up to 24 hours. When ready, bake as directed (you may need to add 5–10 extra minutes). I don't usually do this, because baking freshly grated cheese yields the best results.
Make sure your sauce is nice and creamy before baking and don’t overbake it. Pull it out once the top is golden and bubbly, letting it go too long can dry it out.
Assemble, wrap tightly, and freeze for up to 2 months. Defrost in the fridge overnight.
Reheat in the oven, covered with foil, at 300°F until warmed through. Add a splash of milk or cream if it needs a little extra moisture.
Absolutely. Cooked bacon, lobster, shrimp, or even a sprinkle of Cajun seasoning can take it to another level. Just keep the base recipe the same so it stays creamy.
Pin this recipe for later here.
More Southern Style Recipes:
Southern Style Homemade Cornbread
Smoked Mac and Cheese
Southern Cornbread Dressing
Southern Mustard Greens
Southern Candied Sweet Potatoes
Maira says
I knew this was going to be one to add to the “make that!” list. Looks amazing…and just in time for the Christmas holidays!
staysnatched says
Absolutely!
Nek C says
Another year, another holiday with a family favorite!! We’ll never get tired of this mac and cheese!!
staysnatched says
I'm so glad it's a family favorite!
keith says
Nice recipe!
Rachel says
Was a huge hit for Thanksgiving and Christmas with the family. Even caught one of my nieces eating it for breakfast 😂 Will now be part of our family tradition! Thanks for sharing 🙏🏾
staysnatched says
haha! I love that!
Janet Tangi says
I have made this fabulous macaroni and cheese recipe numerous times and it’s always a hit. I vary the cheeses, but have found if you add too many strange cheeses. It gets kind of overpowering. I always do a mixture of sharp cheddar, Swiss Gouda and Parmesan, I will be experimenting this time by putting it all together and putting it in the fridge to cook later. Keeping my fingers crossed. I hope it comes out great. Thanks for a wonderful wonderful recipe.
staysnatched says
You're welcome! I love that combination.
Amy H. says
I made this recipe this past weekend for a 4th of July BBQ and my guests devoured it! Delicious!
staysnatched says
So happy to hear it!
Emily says
I want to add this to my Thanksgiving spread but have one problem- I don’t like cheese. I’m sure my family would love this but I won’t be able to taste it to see the amount of salt and pepper to add. Do you have an amount that you usually use?
staysnatched says
No, I season to taste. 1/4 teaspoon is a good starting point and adjust from there. There are plenty of foods I make for others that I don't like that I'm still able to taste if they need additional spices and seasoning. I just taste it anyway.
Amber M says
This is my go to macaroni and cheese recipe and it does not disappoint! Everyone loved it at Thanksgiving this year. Per usual, it was a hit.
staysnatched says
Yay! So glad it was a hit.