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.
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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.
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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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
regina malloy says
oh my this looks so good.i never had baked mac n cheese im sure going to give this a try
Stephanie says
This looks absolutely delicious! I make a homemade mac and cheese but have never used this amount of cheese in it.
Angela Tolsma says
I haven't made mac and cheese in ages. I am terrible at making the sauce usually ends of grainy but my husband is really good at it and I totally want to pick up the ingredients for him!
Cheryl says
@Angela Tolsma,
Jillian says
I love all the cheese flavors!
Ginny says
Wow! That's a mac and cheese casserole anyone would love. You are one smart cook!
Laura says
Plenty of cheese and crunchy crust, you cannot go wrong there. Love your cheese selection, but I still have to find a cheese I don't love
Kate | Veggie Desserts says
What an amazing cheese feast! Looks lovely and gooey 🙂
Natalia says
Love how you explained this recipe step by step, and the variety of cheeses that you use is amazing! I'm sure it turned out delicious!
Lea Ann (Cooking On The Ranch) says
Gosh darn you! Now I'm craving mac and cheese. 🙂 Actually, I can't blame you, I think I'm always craving it. With all the cheese in this recipe I'm loving the addition of muenster. One of my favorites. Thanks for sharing this Southern recipe.
ChrissyAdventures says
I am such a cheese loving snob. I love that you included muenster in your recipe!
Tina says
I love your selection of cheese, mac and cheese is one of my all time favorites, thanks for sharing this recipe!
sue | theviewfromgreatisland says
All I can say is WOW! I'm in mac and cheese heaven!
Traci @ The Kitchen Girl says
Oh my word...when I saw the picture of those five, beautiful cheeses, I knew this was going to be one to add to the "make that!" list. Looks amazing...and just in time for the holidays!
Jenn says
I agree, it's all about the cheese texture throughout and this sounds perfect. Love the mix of cheeses you selected!
Sarah says
5 different cheeses? Talk about mac n cheese perfection! Yum!!!
Jen Walker says
So much cheesy deliciousness and recipe I need to try asap! I love a crisp topping on my mac & cheese as well!
Samantha says
Wow! This looks amazing! I will have to try this for a special occasion or as the main dish of a meal one night!
Rosey says
I've never used gouda in macaroni and cheese. What a smart idea though, it's so rich and flavorful.
Kathy says
That looks so good! You can never go wrong with Mac & Cheese.
Dalba says
Great recipe! I think I will give this a try. And those pictures are just mouth watering!!!
Joan Cajic says
OH wow this looks so good and delicious. Who doesn't love mac & cheese I know I do. Thank you for sharing.
Becca Talbot says
I have to confess, I'm not a huge fan of Macaroni Cheese - it brings back memories of being a child and being force fed it, all congealed and cold and cheesy. I've never had it as an adult though, so maybe my tastes have changed - I'll pass this recipe on to my mum, see if she can give it a go! x
staysnatched says
Ha it sounds like you were eating box mac and cheese. We were never forced to eat that kind, thankfully.
Jen Temcio says
I love the idea of a mac and cheese bar too! I have never ordered good mac and cheese when at a restaurant. I really want to be able to make some for my husband and boys because it is their favorite, and from your pictures, it looks like it might be my favorite food!!
AnnMarie John says
Comfort food at its finest. It's one of the recipes that I like making when I need a little pick me up. I think using 4-5 types of cheese is amazing. It definitely ups the flavor!
Emman Damian says
I’m craving for Mac & Cheese now! Great post and recipe! I’ll cook it this week.
Aitza B says
Baked is the only kind of Mac & cheese that should exist. I never thought of adding fontina to my cheese blend but I might give it a try.
Thena says
This is the mac daddy of all things mac and cheese. I love that there isn't too much cheese. 😉 This looks amazing.
Cynthia says
Mac and cheese is one of the big favourites at our house! We either have that or spaghetti bolognese once a week, we definitely love pasta! We usually make it with a ridiculous amount of cheddar cheese, but I'm loving your version with more cheeses and heavy cream, I can't wait to give this a try!
Pat says
mac and cheese is something new to me coming from asia! it looks creamy and good so im curious to try it!
Michael says
Wow that looks insane! So much cheese I need to have this now lol great recipe!
Lacey says
I think I just died and went to cheese heaven! I'm dairy free but I need to give this a vegan try, it looks amazing!!!
Lauren Atkins says
Oh my goodness, I am pinning this recipe! I love Mac & Cheese and have always wanted an incredible recipe to use!!!!
David Elliott says
This looks amazing. My daughter and I love mac and cheese. And I am with you that I don't like the overly watery cheesy goodness. We will have to try this.
Shaheen Khan says
Wonderful mac and cheese recipe! It's sooooo cheesy and delightful just perfect for the days when I want to forget about the pounds and indulge my cravings.
Dena says
That looks amazing!! Nothing is as good on a cold day as a bowl of delicious macaroni and cheese. Ahh, the comforts of home.
Jaleby says
I never tried mac and cheese yet at home . Thanks for sharing the recipe.
Gideon says
Never knew macaroni could look this lovely i think i should try out your recipe when next i prepare it.
Jake Ferrer says
Oh i love macaroni cheese. And this one looks really delicious. I am drooling right now. I will make some tomorrow. Yum!
Michelle P says
This looks amazing! Mac and cheese is a favorite in our household. Can you prepare this ahead of time the night before and bake the day of?
staysnatched says
I wouldn't recommend doing it that way. You don't want the noodles to become overly soft because they will soften again while baking. I have never tried prepping the night before. You could try it out and see how you like the results. Also. you could shred all of your cheese the day before to save time.
Anonymous says
Thanks! I think I'll stick with making this the day of. Got a winner for Thanksgiving! Can't wait to make it.
staysnatched says
Awesome! We will be having it for Thanksgiving, too.
Sabrina Hopkins says
I have prepared a day ahead and put it in the oven thnext day and it came out perfect. My guest didn't leave me any. I never got to taste it. The key is not fully cooking the macaroni
Ann says
I just started grating the cheese and have a question...you say to use 2 cups shredded cheddar...that would be 16 oz. which is the size of the pre-grated package, however measuring 2 cups of grated cheese only uses half tbe package of cheese. So, do I use 16 oz. pre-grated or 2 cups of measured grated cheese? Huge difference. Can't wait to make it. Thanks!
Ann S. says
One more question please...during these times of limited shopping and scarce availability of ingredients during the pandemic, I was only able to get sliced muenster. Would you suggest just using it as-is in a layer, or cut it into squares and use 3-4 stacked to more closely mirror cubes? Or I could cut it into thin strips that would more closely mirror shreds. Thanks!
staysnatched says
I would cut it into squares.
staysnatched says
2 cups of cheese is recommended, however you should use your judgment and use more or less if needed. I measure using a measuring cup once the cheese is shredded.
shroominnewman says
@Ann, was that a real question?? does the 2 cups measured feel like a pound of cheese?? What is happening to societies ability to understand common sense/knowledge elements of cooking. To the willing (?) guests, before and to date, how unfortunate to be subjected to horrific measures including cheese....those crimes against humanity should never be taken lightly...lol.
Jennifer d Brewer says
Just made this for dinner tonight with smoked BBQ pork for dinner. Just popped this bad boy in the oven. Added my fave 5 cheese... including Cream cheese. Added some good ole creole seasoning in the mix. I tell you what.. my 5 year old and my husband is in love...
You tried it...Did it.. Achieved it. Go on with your badself.
staysnatched says
I am so glad to hear that! Your dinner spread sounds amazing, too!
Melissa says
I found this recipe and had to try it for thanksgiving, I'm cooking it now and before I even baked it my 3 year old wanted some... And kept eating it! I had to cook more pasta bc I used more cheese than recommended but if it's 3 year old approved you can't go wrong!
I got a 3d pumpkin shaped butternut squash noodle from TJ Maxx and I gotta say it's delicious in there, looks like tiny stuffed bell pepper shaped noodles 🙂 gooey cheese in every bite!
Lydia says
I took a risk and stepped up to make the Mac and cheese this year for thanksgiving. OMG !! Thank you Brandi for this awesome recipe. It was bomb and there was no leftovers! Super easy to follow, the hardest part was having to go to different grocery stores for the cheeses.
staysnatched says
You’re welcome! I’m so glad you enjoyed it!
Keri says
Hands down the go to Mac and cheese recipe for ya from
Now on. This is my 3rd holiday making it and it will be with us for the long haul. The cheeses work great together and it’s been even better as leftovers! HIGHLY recommend
staysnatched says
I'm so glad it's your go-to recipe!
Brittany Marigny says
Great recipe !!!! everyone loved it. who would have known you could make mac n cheese without eggs.
staysnatched says
Yes! Eggs dry out mac and cheese!
Amoreena Bernardy says
Made this recipe for my first time making macaroni and cheese and it did not disappoint!! Followed the recipe to exact and it came out perfectly!!!
Thank you Brandi!!!!
staysnatched says
You’re welcome! I’m glad you enjoyed it!
fleurdeleecee says
Ma’am! This recipe hit the spot for Easter. Curbing the Munster was a great idea. This is truly a Southern Mac and cheese recipe that I cannot wait to make again. I appreciate your ministry!
staysnatched says
You are very welcome!
Adairea says
I found this gem on Pinterest and made it for my family for thanksgiving!! And let me just tell you I am officially on Mac and cheese duty from now on! Everyone loved it! I made a big batch so I doubled up on everything and it came out perfectly!!
Like all her recipes easy to follow and come out spot on!!
staysnatched says
Thank you so much! I'm glad you enjoyed them!
Caryn Campbell says
Cooking for Easter during quarantine, without the rest of our family was sad, but realizing we didn't have to share any definitely made it better! It's just too good?This recipe is by far the best Mac & Cheese we have EVER had!
staysnatched says
I love hearing that it's the best! Glad you enjoyed it.
Amy Hegg says
So good! Just do yourself the favor and MAKE IT!
staysnatched says
Ha ha! I love that!
Michelle says
My boys are mac n cheese snobs and LOVED this one! It will be my go to always when I have company. Easy directions and just down right delish.
staysnatched says
haha Always a pleasure to please snobs!