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
Lai says
I made this recipe this week for dinner and my husband loved it!
staysnatched says
I’m so happy he loved it!
Brooke says
Best Mac & Cheese I’ve ever had!
staysnatched says
Yay! Glad you enjoyed it!
Caitlyn says
This was soooooo good. Game changer with the sauce, layering and different cheeses! Was a hit with the family will definitely make this my Mac and cheese go to! 🙂 thank you!!
staysnatched says
You’re welcome! So glad you enjoyed it!
Jessica says
About how much salt, pepper, and onion powder to you find yourself using? Excited to try this recipe!! Thank you for sharing!
staysnatched says
I start with probably 1/4 teaspoon and continue to adjust to taste. With a recipe like this you don’t rely on measurements because the brand of cheese you use will factor. There are different flavor profiles. I often don’t use the same exact brand. You have to trust instincts and taste repeatedly.
Jacqui says
I’ve tried making baked macaroni a handful of times and was always was disappointed with the results. This was the first time I was proud to share Mac and Cheese at a family gathering and was asked for the recipe! Not only did the adults love it but so did my kids. Thank you so much for sharing your recipe so that my family could enjoy a delicious dish. This will be something I make over and over again.
staysnatched says
You're welcome! I'm so glad you enjoyed it!
Ana says
The most delicious macaroni and cheese, EVER. Beats any restaurant Mac n cheese too! I won’t make any other version again!
This was my first Stay Snatched recipe I’ve tried and now I’m about to make everything ?
staysnatched says
Yay! I hope you enjoy more recipes.
Anna says
Hands down the best Mac&Cheese I’ve ever had. Made it with lobster (see her insta highlights) and it was PHENOMENAL!! My husband who isn’t a big mac&cheese fan even loved it!! 10/10 would recommend ??????
staysnatched says
YAY! So glad I could impress the husband!
Shanna says
This is the best Mac and cheese ever!! Thank you for all you do and all your great recipes!!
staysnatched says
You're welcome! I'm so glad you enjoyed this southern recipe!
Tenedra says
Love love love this! I made the half sized portion for my family of 3 and we loved it! My two year old kept asking for more. I will definitely be making this dish on Thanksgiving.
staysnatched says
That’s so good to hear! Glad you enjoyed it!
Kawena says
I was wondering if I could get everything in a pan but refrigerate it for a couple hours before baking? Just to do the dirty work ahead of time (party reasoning)
staysnatched says
No, I wouldn't. The cheese would harden and won't be in the best form for baking a dish like this.
Amanda says
I made this recipe for the first time last Thanksgiving and my whole family loved it! I’ve made it a couple more times since and will make it again for Thanksgiving this year.
staysnatched says
Wonderful! That's so good to hear.
Orvina says
So let me be clear in saying “I am known for my Mac & cheese”. It is requested all over the world. Well not world but you catch my drift. But today I wanted to try out the Stay Snatched recipe just because (lol). OMG!!! ITS SO GOOD!!! I’ve never made a roux before for Mac and cheese and I normally use eggs. The texture comes out different but a good different. I really enjoyed this recipe and will be making it again. This is my third Stay Snatched recipe this week! Thanks Brandi!!!!
staysnatched says
You're welcome! I'm glad you enjoyed the recipe.
Kayleigh says
This looks amazing! If you choose to stick with only 2 or 3 different cheeses should you still make this recipe with the entire 5 1/2 cups of cheese?
staysnatched says
I would use judgment because it's going to depend on what you choose to use.
Heather says
Very good and straightforward recipe. I think the use of a good sharp cheddar is key as it really didn’t need much seasoning other than a tsp of onion powder and some salt and pepper. The cheese really shines! Yum!
staysnatched says
Wonderful, I'm glad you enjoyed it.
Erin says
@staysnatched,
Looks amazing! We are a gluten free household! I regularly make baked Mac and cheese but wanted to give this a try. What kind of flour would you recommend instead of regular flour for gluten free?
Lydia says
Looks good! This is very much like how my family makes it. We've always only used 2 cheeses. I dont do velveeta fake cheese or sour cream. I stick with real cheeses only. You had a nice variety in this and I'll try it out next time I make it.
staysnatched says
I hope you enjoy it!
Janelle says
My first time cooking baked Mac and cheese. It came out amazing!! I also used your instant pot collard green recipe!!! Amazing stuff.
staysnatched says
Wonderful! I'm so glad you enjoyed the recipe.
Shannon says
I love making Mac and Cheese using the method!! I used a truffle white cheddar I found at Aldi, along with a few others. So yummy!!
staysnatched says
I've made this with that cheese also! It's so good.
Cortney Holder says
OMG this was a Thanksgiving hit!! Delicious 🙂
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Sarah says
I made this for my first Mac and cheese EVER for thanksgiving! It was so easy and so good! Everyone was shocked at all of the different cheeses beforehand but whew that flavor!! Amazing!! Thank you so much for this!!
staysnatched says
The flavor is the best part. I'm glad you enjoyed it!
Angela Crawford says
Winner winner!! This mac and cheese smacks!!!! Its so creamy and the diffrent cheeses make the dish so flavorful. I made a portion for myself and sent another to my mothers. Black mommas don't play about their mac and cheese. My mom and her husband called to tell me how I put my foot in the mac and cheese. It's delicious. If you skip this recipe you are playing yourself!
staysnatched says
haha! Thank you so much! I'm glad you enjoyed it.
shauna says
I made this for thanksgiving dinner last night and it came out great! I’ve never made a successful bechamel before but I finally had it turn out while following this recipe. It was great.
staysnatched says
Wonderful! I'm glad the sauce worked for you.
Anne D says
I can understand why this is such a popular recipe! It was epic! My husband said it was the best mac & cheese he has ever had and we are already making plans to do the bacon version and the lobster version from Brandi's IG stories. I made a half portion and it was perfect for us. I forgot to buy the muenster cheese so we had just the four cheeses and it was still so amazing. This will definitely be a holiday staple from now on.
staysnatched says
Yay! So glad you gave it a try.
Bethany says
I added a little sweetened condensed milk, but this was definitely a thanksgiving hit and a favorite of mine... definitely going to save it
staysnatched says
Yay. Enjoy!
Rochelle Morgan says
Tried this without Velveeta for the first time on Thanksgiving!! The best mac n cheese ever. And the cheese sauce was so easy to make!!! Never going back!!!
staysnatched says
Yay! I'm glad to hear you got off the Velveeta lol.
Kasey says
This recipe was incredible! This is the perfect combination of cheeses for a mac and cheese. The whole family loved it. I think this is definitely going to become a holiday staple.
staysnatched says
I'm glad the family enjoyed it!
Nicole says
Easily the best baked Mac and cheese that I have tried to make. I used all the cheeses except Fontina because I couldn’t find it in a pinch before thanksgiving, and yet it was still super delicious. Thank you for the recipe!
staysnatched says
You're welcome! I'm so glad you enjoyed the recipe.
Jamel Malone says
I've made this recipe the last three Thanksgivings and each time it wants my family asking for more. We were a basic mac & cheese family (one cheese, no layering) so I was a bit overwhelmed at the idea of actually shredding cheeses. The steps and tips in this eased my fears with simple to follow instructions. This is the absolute best recipe for mac & cheese, without question. Pro tip - Shop early for your cheeses around Thanksgiving or you'll be scrambling around town for the harder to find cheeses because everyone else is making this recipe too.
staysnatched says
haha that's a great tip! Can't be out here without the muenster!
Lauren Worthy says
Can’t wait to make this Mac and cheese again. From now on I will always grate block cheese! I made a batch for my husband and I to eat for thanksgiving. I wanted to freeze some to portion it out and the bag lasted 3 days in the freezer before my husband got to it. Amazing!!
staysnatched says
haha I love that. Glad you enjoyed it.
Sydney says
This is HANDS DOWN the best Mac and cheese recipe I’ve ever had.
staysnatched says
Yay! I love to hear it.
Jocelyn says
I made this for Christmas Eve and this is the best Mac and cheese Iv ever had! The only Mac and cheese I will make again! It is so creamy but crispy on top, just delicious!
staysnatched says
Yes creamy and crispy on top is the best combination!
Devon says
Hands down the best Mac and cheese recipe ever! I also hate onions, but the onion powder is the secret ingredient. Love love love!
staysnatched says
haha I love that.
Lydia says
This recipe does not disappoint. I made this for Christmas and it was absolutely delicious. And I am a Mac and Cheese snob. I had to switch out a couple of the cheeses because my store was out of Munster but the sauce was creamy and decadent. I will definitely be adding this to my holiday rotation.
staysnatched says
haha I am also a mac and cheese snob!
Jessica says
Holy cow Batman! I made this macaroni last night for Christmas dinner, and I was blown away by how good it was. Everyone had seconds, and my partner even said it’s hands down the best macaroni they’ve ever had.
staysnatched says
Yay! Glad to hear it was the best!
Gretch says
This recipe was great!! I made it for Christmas for the family, and the reviews were all positive. We’re still eating the leftovers! I loved using all the different types of cheeses. I used a food processor to do the cheese shredding for me.
staysnatched says
Wonderful! I'm glad that trick worked!
Amber B. says
You REALLY need to make this....like NOW!! I've made this recipe like 15x now. It's literally my go to for Mac and Cheese. Not only is it delicious, but it's super EASY!! My friends and family have officially allowed me to be in charge of the Mac and Cheese at gatherings. An honor bestowed upon Meemaws for decades! If you know, you know.
staysnatched says
haha! Yay thanks so much for the review.
Naisha says
When I tell you this is the best Macaroni and Cheese I have made!!!! My whole family LOVED it during the holidays. Very cheesy and super easy to make. I highly recommend it!
staysnatched says
Yay! I'm glad you found it easy to make.
Jess says
Hands down, the best mac and cheese recipe I have ever made!
staysnatched says
Thank you so much! Glad you enjoyed it!
Christina L says
This will be my go-to mac & cheese from now on! The directions are perfect and I appreciate the detail on how it should look when layering in the cheese because I am sure that tip prevented it from being dry!
staysnatched says
Yay! I'm glad the directions were helpful.
Kelly says
Yum! If you're craving homemade mac-n-cheese this is the recipe. All of the cheeses make this perfect.
staysnatched says
I'm so glad you enjoyed all of the cheeses!
Beejal says
AMAZING!! Was on the table for both Thanksgiving and Christmas dinners!My folks were in love and so were we. Best mac and cheese I have ever made, another one that will be a household staple from here on out for holidays!
staysnatched says
Yay! So good to hear.
Kelsa says
This mac & cheese is sooooo damn good! The perfect amount of cheesiness and creaminess!! Idk if I can ever make my kids the boxed version again 🤣
staysnatched says
haha no boxed version. They will appreciate this more!
Jess Heslep says
Finally made this after drooling over it on Brandi's Instagram for the last couple years. I made it for my family Christmas and they all LOVED IT. I seem to try a new mac and cheese recipe every year and my family always likes it well enough. This year they literally all repeatedly commented that it was amazing. My sister who is weirdly picky and doesn't like baked mac and cheese (like, WHAT?) says this recipe changed her mind. My mom, who hates leftovers, specifically asked that I leave her some. It cheesy and flavorful and a crowd pleaser for sure!
staysnatched says
Wonderful! So glad to hear you enjoyed them!
Hailey says
Just make the Mac already, it’s a party in your mouth.
staysnatched says
haha! I like the sound of that.
Eva says
The BEST combination of cheeses ever!!!
staysnatched says
Yay! I love them, too.
Maria Campbell says
I made this for a pasta night with a group of friends and everyone asked me for the recipe. It was delicious, all the kids ate it and of all the Mac & cheese recipes I’ve made, this was by far the easiest and best tasting one. I can’t wait to make this again and next time add some lobster!
staysnatched says
haha wonderful! I'm glad everyone enjoyed it!
Shunta says
Don't make any other mac & cheese recipe on the internet before you make THIS!!! Best mac & cheese recipe and I've tried over 6 other recipes. So so delicious!!! Cannot recommend enough! I couldn't even get it on a plate before I started devouring it!
staysnatched says
ha ha that is me every single time!
Mallory says
Such a delicious recipe!! Made this to youth for the first time to make lobster Mac & cheese! Definitely gonna be a favorite in our household from now on.
staysnatched says
Yay! I'm so glad you enjoyed it.
Erika says
This was amazing! I did the lobster version of this for v-day dinner and it was *chef’s kiss*. Creamy, cheesy and yummy!
staysnatched says
Yay! I'm so glad you enjoyed it.
Jessica says
Made this macaroni and cheese recipe for the 2nd time on Valentine’s Day, and it was just as freaking good as the first time I made it!! Run - don’t walk - to your local grocery store and buy the damn ingredients if you haven’t made this yet because you are seriously missing out!
staysnatched says
Thank you for sharing!
Kelly says
Made this tonight and it was just perfect. Lots of compliments! I used two cups of milk and the 5 types of cheeses as written in the recipe and it was perfectly cheesy, saucy but not too saucy, and delicious! I will definitely be adding this to a holiday meal menu this year.
staysnatched says
Yay! Definitely get this in the holiday rotation.