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.
Want to save this recipe for later?
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.
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Let it rest before serving: Give it about 10–15 minutes to settle after baking so the sauce thickens and everything holds together.
-
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
Want to save this recipe for later?
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
Shayla Jackson says
Ma’am! I made this Mac and cheese for my family this thanksgiving and OMG! The different cheeses just took this recipe to another level. This will definitely be a staple recipe in my house!
staysnatched says
I'm glad to hear it will be a staple!
Jenny says
Made this macaroni and cheese for Thanksgiving and people were raving about it! Almost no leftovers and what was left was requested to go! Will absolutely make again and again. Amazing blend of cheeses and flavors. Really easy to make too.
staysnatched says
I'm glad to hear it was easy to make!
Kalera says
I made this for Thanksgiving and it was delicious! Thanks for the recipe.
staysnatched says
You're welcome! I'm glad you enjoyed it.
Stephanie says
I’ve made this recipe several times and it’s SO good. The flavor profiles of the cheeses Brandi recommends are out of this world! Let me just say, DO NOT BUY PRE-SHREDDED CHEESE! Please follow Brandi’s instructions! I can attest, pre-shredded/grated cheese will ruin your dish. I let a family member buy and shred the cheese before I arrived to thanksgiving, and the whole thing was messed up! Follow this recipe exactly as outlined and you’ll have a BANGIN’ dish!
staysnatched says
Yes that quality of cheese simply is not the same.
Laura D says
This Mac and cheese is legit!! Perfect amount of cheese and creaminess! Salute to how clear the instructions are as well! ❤ will be making my Mac and cheese this way every time moving forward!
staysnatched says
Awesome! I'm glad to hear that.
Bethany Hensch says
A delicious and relatively easy Mac and Cheese! I stuck strictly to Brandi’s cheese recos this time, and will likely experiment with different combos in the future for different flavors. I made this for Thanksgiving, so I prepped the dish the night before and then baked the next day and it turned out perfectly. Got lots of compliments from everyone, including my mother-in-law!
staysnatched says
I'm glad everyone enjoyed it.
Jodi Sweetin says
Decided to make this Mac and cheese for Thanksgiving dinner. Was the best dish of the night! Super simple to put together. Will definitely be making again.
staysnatched says
I'm glad to hear you will make it again.
Billie says
SIS (yes, I’m screaming),
This recipe is what I’ve been searching for a good 5 years. I made this for thanksgiving using Gouda instead of the pecorino (I see you alternate between these) and it’s the best Mac n cheese I’ve ever made/had. It definitely rivals the good soul food restaurants I’ve been to. My husbands mom who passed away was the best cook I know and after he tried this he said, “Babe this taste just like my moms Mac n cheese. You done cracked the code”. This is definitely the best soul food mac n cheese ever. Thank you so much.
staysnatched says
aw yay! That warms my heart.
Mariel says
This was the best mac and cheese. I made it for Thanksgiving and of all the sides that were made/brought, this one had the least amount leftover. That says it all!
staysnatched says
Yes! That says a lot!
Nicole says
So easy to make and absolutely delicious! I added a pinch of nutmeg to the 2nd batch I made. It really amplified the taste of the cheese blend
staysnatched says
That sounds so good!
Cathy says
This is a fantastic contribution to Thanksgiving meals, but I also make it for summertime pool parties/BBQs! Make sure to save enough cheese (or shred more!) for a final layer, to get that nice crust on top. My four year old has a lot of fun helping me grate the cheese. Just make sure you have enough pasta...I made the mistake of grabbing a 12oz box once and wondered why it was so soupy.
staysnatched says
I'm glad you enjoyed it! The recipe actually calls for a pound of pasta, which is 16 ounces.
Kathleen Gregorio says
When I told my family I was making mac and cheese for Thanksgiving they all said "maC and CheEsE for Thanksgiving dOsneN'T make seNsE" Well they ate their words and all the mac and cheese. This dish is delicious and easy to make. As always the instructions and extra information in the post were incredibly helpful. Will be making again.
staysnatched says
haha! I love to hear that.
Ellen says
Can’t say enough good things about this recipe. It was the hit of Thanksgiving and it’s safe to say this is the Mac recipe I’ll be using from now on. Thank you!!!!
staysnatched says
I'm so happy you will use this recipe now!
Brenda says
Made this for Thanksgiving. Was a hit, will be my go to Mac and cheese recipe. Will also be trying the other variations.
staysnatched says
I'm so happy it was a hit!
Erin Petty says
I made this for Thanksgiving and it was the first dish that was all gone! I used gouda cheese and actually didn’t use Muenster because I couldn’t find it. I will try this again with Muenster and can imagine it will be even better!!
staysnatched says
Glad to hear it was the first gone!
Sateria says
This Mac and Cheese! All real cheese, great flavor, and the texture was perfect! No dry Mac and Cheese over here! We will definitely be using this recipe for all of our holidays going forward. Thanks Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Caitlin Farrell says
Made this for Thanksgiving and it was the BEST homemade Mac and cheese my family has ever had. My poor mama usually makes the Mac and cheese and I totally showed her up with this one. A permanent rotation to the holiday menu!
staysnatched says
I'm glad to hear it will be on permanent rotation!
Brenda says
I made this for Thanksgiving, it was a hit with my family. This will now be my go to recipe for Mac & Cheese!
staysnatched says
I'm glad to hear it will be a go-to!
Kiersten Martin says
NEW STAPLE! Sooo delicious with the multiple types of cheese! Perfect consistency, family loved it! Def gonna make this for every holiday!!
staysnatched says
I'm glad to hear that!
Trista says
This is the ULTIMATE Mac & cheese recipe. The different cheeses give the dish so many different flavors, you can't get enough. This is going to be a holiday staple, the whole family ate it up at Thanksgiving.
staysnatched says
Wonderful! I'm so glad to hear it!
Heather says
I live in Germany and getting mac and cheese anywhere is impossible - it’s homemade or bust. I’ve tried a few recipes in recent years and this one, which I made on Thanksgiving this year, is EASILY the best. It got rave reviews all around the table. So easy and so delicious…and for the love of all that is holy, please listen to Brandi and grate the cheese yourself!
staysnatched says
Definitely have to grate your cheese.
Libby says
I made this for our (small) family Christmas that was taking place in a hotel suite. Not know what time we’d be eating, I wanted to be sure it was kept warm, so I baked the Mac in my crockpot crock and then popped it into the crockpot when we left home. Plugged it in on low when we arrived and it was still perfect when we ate, a couple hours later. I opted for Gouda instead of the pecorino Romano, and accidentally put half of my Muenster cubes into the pan to melt, but no matter. It turned out amazing. Tons of compliments from our family!! It was so delicious with a little crust on top and it even crusted around the edges of the crock, making the edges the best part (like brownies). I know this is an old recipe, but thank you Brandi for graciously sharing these gems with us!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Amanda Blank says
Got a lot of compliments when I brought this to a party! Loved having multiple different types of cheeses, the muenster chunks left perfect little spots with extra creamy cheese. Big fan!
staysnatched says
Wonderful! I'm glad you enjoyed it.
Katie says
Perfect! Made a double batch and it was great!
staysnatched says
I'm so glad you enjoyed it!
Mallory K says
Throw out any and all other Mac and cheese recipes you may have. This one is BOMB. Full of such flavor and super cheesy! I make this at least once a month nowadays.
staysnatched says
haha! I love that.
Heather says
When your side becomes the main, you’ve having Brandi’s Mac and cheese! I’ve already reviewed and gave this 5 stars, so guess what? Now it’s 10! Thank you BRANDI!
staysnatched says
Awesome! I'm glad you enjoyed it.
Libby says
Made this again today, this time for a different side of the family- THEY LOVED IT!! I didn’t think anyone could love it more than my husbands family did, but my parents and sister did not disappoint! Seriously easy to make a light years better than anything in a box or made with Velveeta. Thanks again, Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Jennifer says
I'm dairy intolerant so when I eat dairy, I EAT DAIRY! This recipe was amazing. Literally can't make it any better. My father in law ate at least 1/3 of the pan! Will make every chance I get!
staysnatched says
I love to hear that!
Jennie says
My friend put me in charge of macaroni and cheese for Friendsgiving because I'm married to a chef and they figured he would make it. With his schedule, it became my responsibility and I knew Brandi would have my back to not make "dry ass mac and cheese" like Cody Rigsby says. I substituted some of the cheese types for what was available at my grocery store two days before a holiday, but made sure to shred my own of course. This recipe creates the cheesiest, dare I say moistest, mac and cheese that even traveled well to another house. Highly recommend, even my husband was impressed with the level of detail! He thought he would need to provide some assistance but after reading the recipe, he knew I wouldn't ruin Friendsgiving, and he was right!
staysnatched says
I'm so glad to hear that. Cody would be, too.
April says
This Mac n Cheese is the business. I made it for Thanksgiving and girl I couldn't get seconds. l will definitely be making this often. I would've never thought to use some of those cheeses.
staysnatched says
You have to hide some when you make this lol.
Ashley says
I really love this recipe! It's so easy to follow and insures the mac n cheese isn't dry and bland. I made this for my family and they loved it.
staysnatched says
I'm glad the family loved it.
Shaday says
Made this tonight for Sunday dinner, absolutely amazing! My kids (5 y.o boy and 11 y.o girl) are in love I’ll be adding this to the rotation.
staysnatched says
I'm glad to hear it will be in the rotation!
Kim says
I just made this today. I used 3 cups of milk. It looked soupy when I transferred it to the baking dish but with all the additional cheese in the layers, it worked perfectly. I cooked the macaroni Al dente and covered the baking dish with aluminum foil so it wouldn’t dry out. Baked for 45 minutes and it turned out creamy.
staysnatched says
I'm glad it turned out.
Lynda says
Omg this Mac and cheese was so good! I made it today for my family and they loved it.The instructions were easy to follow. I used all the cheeses pictured on the recipe and it didn’t disappoint! ( I love cheese) My daughter said this is the one she wants me to make all the time now!
staysnatched says
I'm glad you enjoyed it!
Tori says
This macaroni and cheese is THE BEST!!! Even my boyfriend, who doesn't like mac and cheese, went back for seconds with this one!! Don't let all of the different cheeses, turn you off, it's worth it!!!
staysnatched says
Wonderful! I'm so glad you think so!
Meghann says
Continue to make this recipe with different cheeses and it can’t be topped. Every group I make it for loves it!
staysnatched says
Wonderful! So glad to hear that.
Diana says
The recipe that feeds 10 is that your big family recipe or have you already cut it in half for 5 people?
Will the amount to feed 10 fit in a 9x13 pan.
I’m a family of 6.
I haven’t made big meals in ages and trying to picture this much Mac & Cheese.
It looks absolutely delicious!!
Ann Marie Novak says
I did this recipe and for my cheeses used cheddar, gouda, gruyere, Monterey jack abd Colby. It is my family's favorite and so delicious.
staysnatched says
I’m glad you enjoy it!
Janet Tangi says
I have made this Mac and cheese recipe many times and it is our favorite! Adding little pieces of aged Gouda makes for tasty morsels. I use 2% milk and then half and half in place of the whipping cream. Thank you for this recipe!
staysnatched says
You're welcome! I'm glad you enjoy it.
Jennifer says
A huge hit at the friendsgiving party!
staysnatched says
I'm glad you enjoyed it!
Alisan says
I have been wanting to make this recipe for a while. My family wanted Mac & cheese for thanksgiving so I knew exactly what recipe to use. EVERYONE LOVED IT!!! This will now be our go to Mac &cheese recipe from here on out. Thank you, Brandi!!!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Lynda says
Made this again this year and it was a hit as usual. Hands down the best. Thanks for putting in the work for us with all the recipes that you post.
staysnatched says
I'm so glad you enjoyed it!
Shunta Grant says
As far as I’m concerned there is no other Mac and cheese recipe. It’s the best I’ve ever tried and I’ve tried dozens over the years. This is the Mac and cheese recipe you’ve been searching for!
staysnatched says
The best out of dozens!
Maggie says
Incredible. Hands down the best Mac and cheese I’ve ever made, by far. Recipe is easy to follow with great instructions.
staysnatched says
I'm so happy to hear this!
Qubilah says
Made this tonight and it was a hit. I prepped two different pans one that wasn't as layered due to me misjudging how much I had. I couldn't find muenster in the block form so I used slices and broke them up into pieces. Al dente noodles and layering is absolutely the key. Thank you for introducing me to a classic, delicious baked mac and cheese recipe. This is the 3rd recipe that I have tried out and it is definitely my favorite so far.
staysnatched says
I'm so glad to hear it's a favorite!
Sarah says
Made it for the second Christmas in a row and it’s still the best!
staysnatched says
So glad to hear it!
Nina says
This recipe is amazing! It was soooo good and I substituted a couple of the cheeses (mild cheddar Vs fontina) & added a couple of seasonings. Thanks, Brandi 🙂
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Anna says
This is the best mac and cheese I’ve ever had in my life! Perfectly flavored with all the different types of cheese and so creamy. Goes so well with the bbq pulled chicken and southern cole slaw recipes.
staysnatched says
Great combination!
Kelly R says
Been meaning to try this recipe for a while. Made it for Easter. It was easy and very very good. I’ll definitely make it again.
staysnatched says
Glad to hear you will make it again!
Deborah says
Have never made mac and cheese before but after seeing your recipe, I will now.
This looks spectacular! Can't wait to make this!
staysnatched says
I hope you love it.