Soulful Golden Baked Macaroni and Cheese

Southern baked mac and cheese isn’t just a dish; it’s a cherished culinary cornerstone, deeply embedded in the fabric of Southern American culture and particularly within the vibrant traditions of Black families. This isn’t merely a recipe; it’s a legacy passed down through generations, each iteration a testament to home cooks who have perfected the art of creating this ultimate comfort food. Imagine a casserole dish, brimming with tender pasta enveloped in a rich, velvety cheese sauce, all crowned with a golden-brown, irresistibly crisp crust. This iconic combination of textures and flavors evokes warmth, nostalgia, and the joyous spirit of family gatherings and holiday feasts.

For many, including myself, Southern-style baked macaroni and cheese holds the top spot as a favorite side dish. Its profound connection to soul food traditions makes it unique, distinct from other mac and cheese preparations. While I appreciate the diverse world of macaroni and cheese – from gourmet lobster mac and cheese to varieties featuring crunchy breadcrumbs – there’s an undeniable magic in the traditional Southern rendition. I’ve even enjoyed the creativity of mac and cheese bars at catered events, but nothing quite compares to the depth of flavor and creamy texture found in a truly well-made homemade Southern baked mac and cheese. This recipe, a holiday favorite, is generously loaded with an abundance of diverse cheeses and other delightful ingredients, ensuring every bite is pure indulgence.

If you’re a devoted fan of mac and cheese and are eager to explore more cheesy delights, you’ll undoubtedly appreciate my other recipes. Dive into the luxurious Lobster Mac and Cheese, savor the simplicity of my Simple Stovetop Mac and Cheese, elevate your meal with Chicken Mac and Cheese, or indulge in the smoky richness of Bacon Gouda Mac and Cheese. Each offers a unique twist on this beloved classic.

Southern Baked Mac and Cheese: Essential Ingredients

Crafting the perfect Southern baked mac and cheese starts with a careful selection of high-quality ingredients. Each component plays a vital role in building the dish’s signature flavor and luxurious texture. Here’s what you’ll need to create this unforgettable comfort food:

• Pasta: The foundation of any great mac and cheese. Classic elbow macaroni is traditional, offering small crevices to trap the cheesy sauce. Alternatively, cellentani pasta, with its corkscrew shape, provides an excellent textural contrast and holds sauce beautifully.
• Butter: Essential for building a rich roux and contributing a luscious, buttery flavor to the cheese sauce. Unsalted butter allows you to control the seasoning precisely.
• All-Purpose Flour: The key component for creating a roux, which acts as the thickening agent for our decadent cheese sauce. It ensures a smooth, non-gritty consistency.
• Whole Milk: Provides a creamy base for the sauce. Whole milk offers the best richness and flavor, contributing to the overall indulgent quality of the dish.
• Heavy Whipping Cream: For an extra layer of decadence and unparalleled richness, heavy whipping cream is indispensable. It elevates the sauce to a truly luxurious level, ensuring it’s incredibly smooth and velvety.
• Onion Powder: A secret weapon for adding a subtle, savory depth without the texture or strong bite of fresh onion. It blends seamlessly into the cheese sauce, enhancing its savory notes.
• Salt and Black Pepper: Fundamental seasonings to bring out the best in the cheese and pasta. Adjust to taste, remembering to season the pasta water adequately as well.
• Cheddar Cheese: The cornerstone of Southern mac and cheese. Sharp cheddar provides that unmistakable tangy, robust flavor and excellent melt. For the best results, always grate your own cheese from a block. My favorite hack for grating large quantities of cheese quickly is to use a food processor with a shredding disc – it saves so much time!
• Parmesan Cheese (Parmigiano Reggiano): This hard, salty Italian cheese adds a deep umami punch and a beautiful nutty complexity. It melts beautifully into the sauce, contributing to its creamy texture.
• Fontina Cheese: Known for its exceptional meltability and mild, buttery flavor, Fontina cheese ensures a gloriously gooey and stretchy mac and cheese. It’s a fantastic addition for texture.
• Pecorino Romano Cheese: A salty, sharp sheep’s milk cheese that brings another layer of piquant flavor and complexity. Use it sparingly, as its flavor is quite assertive, adding a wonderful counterpoint to the richer cheeses.
• Muenster Cheese: This semi-soft cheese melts incredibly well, adding a smooth, slightly tangy creaminess. It’s an excellent choice for achieving that desirable gooey texture without overpowering the other cheese flavors.

Selecting the Perfect Cheese Blend for Mac and Cheese

The soul of any truly exceptional baked macaroni and cheese lies in its cheese blend. While personal preference plays a significant role, a thoughtful combination of cheeses can elevate your dish from good to absolutely legendary. This recipe, initially crafted for a special Christmas dinner, typically calls for a medley of 4-5 different cheese varieties, each contributing its unique characteristics to the overall flavor and texture.

I often find myself experimenting with different cheeses, sometimes opting for Gouda instead of Pecorino Romano, or vice-versa, depending on what I have on hand or what mood strikes me. I have a particular fondness for Gouda – its mild, nutty flavor and excellent melting properties make it a fantastic addition. But truthfully, I adore almost any cheese, and I encourage you to feel free to incorporate your personal favorites into this recipe. The beauty of Southern mac and cheese is its adaptability while maintaining its core comforting essence.

Among my top choices, Parmigiano Reggiano stands out as an absolute favorite for cooking. Its bold, salty, and complex flavor profile makes it a versatile ingredient, perfect for enhancing dishes like Shrimp Scampi Dip, Shrimp Scampi with Zucchini Noodles, and Warm Spinach Dip with Parmesan. In our baked mac and cheese, Parmigiano Reggiano imparts an amazing depth, adding a sophisticated dimension to the classic comfort.

The key to a truly phenomenal cheese sauce is combining cheeses that offer different qualities: some for sharp flavor (like sharp cheddar or Pecorino Romano), some for creamy melt (like Fontina or Muenster), and some for nutty, complex notes (like Parmesan or Gouda). Using block cheese and grating it yourself is crucial. Pre-shredded cheeses often contain anti-caking agents like cellulose, which prevent them from melting smoothly, resulting in a grainy or less creamy sauce. A food processor with a shredding attachment makes quick work of this task, transforming blocks of cheese into perfectly grated strands in moments.

Step-by-Step Guide to Making Southern Baked Mac and Cheese

Crafting truly authentic, traditional, homestyle Southern baked mac and cheese (or soul food mac and cheese, as it’s often known) is an art form. My personal preference leans towards a dish that avoids the common pitfalls of being either too watery or excessively dry. The ideal mac and cheese, in my opinion, boasts a delightful crunchy crust on top, yielding to an interior of unparalleled cheesy goodness and creamy texture. Follow these detailed steps to achieve mac and cheese perfection:

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post, but here’s an in-depth breakdown of each crucial step:

1. Prepare the Cheese: This is arguably my favorite step! Begin by grating all of your block cheeses. As mentioned, a food processor is incredibly efficient for this. For cheeses like Muenster, which might not grate as easily due to its softer texture, it’s best to cut it into small chunks. Grating your own cheese ensures the smoothest, creamiest melt and prevents the grainy texture often caused by anti-caking agents found in pre-shredded varieties.
2. Cook the Pasta Al Dente: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta, typically elbow macaroni or cellentani, and cook until it is just al dente. This means it should still have a slight bite to it, as it will continue to cook in the oven. Overcooked, mushy pasta is a common pitfall to avoid for the best texture. Drain the pasta immediately after cooking and rinse with cold water. Rinsing with cold water is a vital step that stops the cooking process, preventing the pasta from becoming overly soft during baking. For more specific tips on How to Cook Pasta for Macaroni and Cheese, refer to this comprehensive guide.
3. Master the Roux: In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Once the butter is fully melted and shimmering, whisk in the flour. Continue whisking constantly for 1-2 minutes until the mixture (the roux) turns a pale golden color and emits a slightly nutty aroma. This cooking time is crucial to eliminate the raw flour taste and ensures a perfectly smooth, thickened cheese sauce. This roux is the foundation of your creamy sauce.
4. Build the Velvety Sauce: Gradually and slowly whisk in the cold milk and heavy cream into the roux. Pouring in the liquids slowly while continuously whisking helps prevent lumps, ensuring a smooth and silky béchamel base. Increase the heat slightly and bring the mixture to a gentle simmer, whisking occasionally. Let it simmer for about 3-4 minutes, or until it has noticeably thickened. The sauce should be coating the back of a spoon. Now, stir in the onion powder, salt, and freshly ground black pepper. Taste and adjust seasonings as needed, remembering that the cheeses will add more saltiness.
5. Melt in the Cheeses: Reduce the heat to low to prevent the cheese from seizing or becoming oily. Add the shredded cheddar, Parmesan, Fontina, and Pecorino Romano (saving a small portion of each for the topping). Stir gently and continuously until all the cheeses are completely melted and the sauce is beautifully creamy and homogenous. Avoid high heat during this step, as it can cause the cheese to separate.
6. Combine Pasta and Sauce: Add the cooked, cooled pasta directly into the rich cheese sauce in the saucepan. Stir gently but thoroughly, ensuring every single piece of macaroni is generously coated in the luscious, creamy mixture. This step ensures consistent flavor and texture throughout the dish.
7. Layer for Maximum Cheesy Burst: Layers are the secret to achieving pockets of intensely cheesy goodness in every bite, much like preparing a classic lasagna. To assemble, pour half of the pasta mixture into a generously greased baking dish (a 9×13 inch pan or a 10-inch cast iron skillet works perfectly). Sprinkle a generous layer of the reserved shredded cheeses over the pasta. Add the remaining pasta mixture, spreading it evenly. Finish with a final, generous layer of the remaining shredded cheeses on top. This top layer will melt and brown, forming that coveted crispy crust.
8. Bake to Golden Perfection: Place the uncovered baking dish into a preheated oven. Bake for the recommended time, typically until the cheese on top is bubbly, deeply melted, and has transformed into a glorious golden-brown crust. Keep an eye on it to prevent over-browning. If the top is browning too quickly, you can loosely tent it with aluminum foil.
9. Rest and Serve: Once out of the oven, resist the urge to immediately dig in. Allow the baked mac and cheese to rest for 5-10 minutes. This crucial resting period allows the cheese sauce to set slightly, making it easier to serve and ensuring the dish holds its shape, while still remaining wonderfully gooey and cheesy. Then, scoop out generous portions and savor this incredible Southern classic.

The Secret to Achieving Ultimate Creaminess in Baked Mac and Cheese

The hallmark of truly outstanding Southern baked mac and cheese is its incredibly creamy interior. No one wants a dry or gritty mac and cheese. The secret to achieving this luxurious texture lies in a few critical steps and components:

1. The Roux: Begin by melting butter in your saucepan. Once melted, add the flour and whisk it continuously. This mixture, known as a roux, is essential for thickening the sauce. Cook it for a minute or two until it’s light golden and smells nutty – this cooks out the raw flour taste.
2. The Liquid Base: After the roux is well-cooked, gradually whisk in the milk and heavy cream. Pouring slowly while whisking constantly prevents lumps and ensures a smooth base for your cheese sauce. The combination of milk and heavy cream adds both liquid and a significant amount of fat, contributing to the richness.
3. The Cheese Integration: Once the roux and liquid have thickened slightly, reduce the heat to low. This is crucial. Add half of your shredded cheeses and stir gently until they are completely melted and seamlessly incorporated into the sauce. Low heat prevents the cheese from breaking, becoming oily, or creating a stringy, separated texture. The variety of cheeses also plays a role; softer, high-moisture cheeses like Fontina and Muenster contribute to a smoother, gooier melt.
4. Adequate Moisture: Throughout the layering process (which we’ll cover in the instructions), it’s important to ensure there’s enough liquid in the dish. While you don’t want a soupy consistency, a slightly looser sauce before baking will result in a perfectly creamy mac and cheese after it comes out of the oven. If your mixture feels too thick when combining with the pasta, a splash more milk can be added. This balance ensures the pasta continues to absorb moisture without drying out during baking.

I often prepare this beloved dish for large family gatherings, especially around the holidays. Knowing that not every occasion calls for such a grand scale, I’ve tested this recipe by halving the ingredients, and I’m delighted to confirm that it holds up beautifully! The principles remain the same, just scaled down for smaller groups. The photos throughout this post also demonstrate the delicious results of using half the ingredients, following the exact same steps for a perfectly creamy, cheesy, and satisfying dish.

Expert Tips for Flawless Southern Mac and Cheese

Achieving that iconic, perfectly creamy and cheesy Southern baked mac and cheese with a glorious golden crust requires attention to a few key details. Incorporate these expert tips into your preparation for a truly unforgettable dish:

• Always Use Block Cheese, Not Pre-Shredded: This is perhaps the most crucial tip. Pre-shredded cheeses are often coated with starches like cellulose or potato starch to prevent clumping. While convenient, these additives inhibit smooth melting and can result in a grainy or pasty sauce. Invest in block cheese and grate it yourself – a food processor makes this task incredibly quick and easy. This ensures the creamiest, silkiest cheese sauce imaginable.
• Craft a Diverse Cheese Blend: Southern mac and cheese is never shy on cheese, and the secret to its complex flavor lies in a well-chosen blend. Don’t rely on just one type! Combine cheeses with varying characteristics: sharp cheddar for its robust flavor, Fontina or Muenster for their exceptional melt and stretch, Pecorino Romano or Parmesan for a salty, umami kick. This combination creates layers of flavor that are rich, buttery, and melt into a dreamily gooey and smooth sauce.
• Season Generously and Thoughtfully: Bland mac and cheese is a missed opportunity. Remember to salt your pasta water adequately; this is your first layer of seasoning. Beyond that, don’t skip seasoning your cheese sauce itself. Onion powder is a classic Southern addition, providing a subtle savory depth. Taste as you go, adding salt, pepper, and perhaps a pinch of garlic powder or a touch of smoked paprika to wake up the flavors and achieve perfect balance.
• Cook Your Pasta Al Dente: The pasta will continue to cook in the oven as it bakes in the sauce. To prevent mushy, overcooked noodles, it’s essential to cook your pasta just underdone – al dente or even slightly firmer than you would for a regular pasta dish. This ensures the noodles retain a pleasant chewiness and structural integrity, even after baking. Rinsing with cold water after draining also helps stop the cooking process.
• Build a Proper Béchamel (Cheese Sauce Base): Don’t just dump cheese into milk! A simple béchamel sauce (a roux made from butter and flour, then whisked with milk/cream) is the foundation of a truly smooth and stable cheese sauce. This classic technique helps the cheese melt beautifully and keeps the sauce emulsified, preventing it from becoming oily or separating. It creates that luxurious, creamy texture that defines Southern mac and cheese.
• Layer Your Cheese for Impact: While you’ll incorporate a good portion of cheese into the sauce, layering is key for maximum cheesy delight. Mix some shredded cheese directly into the pasta and sauce mixture, but also create distinct layers of shredded cheese in between the pasta layers and, most importantly, on top. This layering technique guarantees those irresistible cheesy pulls when served and ensures a magnificent, golden, bubbly crust.
• Avoid Overbaking: Resist the temptation to bake your mac and cheese for too long. Bake it just until the top is bubbly and golden brown. Overbaking can lead to a dry, less creamy interior. If the top is browning too quickly before the center is perfectly bubbly, loosely tent the dish with aluminum foil to protect the crust.
• Allow for Resting Time: Once removed from the oven, give your mac and cheese about 10-15 minutes to rest before serving. This crucial step allows the cheese sauce to settle and thicken slightly, preventing it from being too runny and ensuring that each serving holds together beautifully while still retaining its gooey, comforting warmth.
• Taste and Adjust Seasoning as You Go: Your taste buds are your best tool! Before the mac and cheese goes into the oven, give the cheese sauce a taste. This is your last chance to adjust the seasoning – add a little more salt, pepper, or onion powder if needed. This ensures the final baked dish is perfectly flavorful and seasoned to your liking.

Classic Southern Soul Food Baked Mac and Cheese Recipe

Brandi Crawford

Southern baked mac and cheese is a timeless recipe, ingrained in my family’s culinary heritage. Growing up, this dish transcended mere food; it was a cherished tradition. While everyone had their unique touch, the consistent expectation was a delightfully cheesy, creamy interior beneath a signature golden-brown crust, a hallmark Southerners know and love. This recipe has been meticulously tested, adored, and recreated by countless home cooks seeking a dependable mac and cheese recipe every single time.

★★★★★

5 from 163 votes

Print Recipe
Pin Recipe

Prep Time
30 mins

Cook Time
30 mins

Total Time
1 hr

Course
Side Dish

Cuisine
Soul Food, Southern

Servings
10

Calories
455 kcal

Save This Recipe for Later

If you’d like to save this recipe and access it anytime, consider creating an account or simply bookmark this page!

Equipment

• Cast Iron Skillet
• Ceramic Baking Dish
• Cheese Grater
• Colander

Ingredients

• 1 pound elbow macaroni or cellentani pasta
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2-3 cups whole milk (Start with 2 cups and add more if needed for desired consistency)
• 1 cup heavy whipping cream
• salt and freshly ground black pepper to taste
• onion powder to taste (Start with ½ teaspoon; taste and adjust as needed)
• 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 your oven to 375°F (190°C). This ensures the oven is ready for baking as soon as your mac and cheese is assembled.
• Cook the pasta according to the package directions, ensuring it remains al dente. This means it should be slightly firm to the bite, as it will soften further during baking.
• Immediately drain the cooked macaroni and rinse it thoroughly with cold water. This crucial step halts the cooking process, preventing the pasta from becoming mushy and ensuring a pleasant texture in the final dish. Overcooked pasta can lead to a terrible texture.
• In a large saucepan or Dutch oven, melt the butter over medium heat until it’s fully liquefied and shimmering.
• Once the butter is melted, add the all-purpose flour and whisk continuously.
• This combination will create a roux. Continue whisking for 1-2 minutes until the flour is fully incorporated and the roux turns a light golden color, cooking out the raw flour taste.
• Slowly add the milk and heavy whipping cream to the roux, whisking constantly until the mixture is smooth and lump-free. Bring to a gentle simmer, stirring occasionally, until slightly thickened (about 3-4 minutes).
• Reduce the heat to low. Add half of the shredded cheese blend (reserving the rest for layering) and stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
• Stir in the onion powder, salt, and pepper. Taste the sauce repeatedly, adjusting the seasonings until it’s perfectly flavorful. This step is crucial for avoiding bland mac and cheese.
• Return the cooled pasta to the large pot. Pour the prepared cheese sauce over the pasta and stir gently until every piece is fully coated in the creamy mixture.
• Generously spray a 9×13 inch baking pan or a 10-inch cast iron skillet with non-stick cooking spray or grease it thoroughly with butter.
• Begin layering the mac and cheese. Start by spreading half of the pasta mixture evenly in the prepared baking dish. Then, sprinkle a layer of the reserved shredded cheese blend and the Muenster chunks over the pasta.
• Add the remaining pasta mixture as the second layer, spreading it out. Finish by topping with the rest of the reserved shredded cheese blend.
• Throughout these layering steps, ensure there is adequate liquid (sauce) distributed throughout the dish. This can be a delicate balance; you don’t want the dish to resemble soup, but it shouldn’t be dry either. If it appears too thick, a splash of additional milk can be added and gently mixed in.
• This careful attention to moisture content is critical, as without adequate liquid, the dish will become dry and less creamy as it bakes in the oven.
• Bake uncovered for 25-45 minutes. The baking time can vary depending on your oven and desired crust. Bake until the cheese is melted and bubbly, and the top has developed a beautiful golden-brown crust. I personally prefer a deep golden-brown crust, which requires slightly more time. Use your judgment based on your preferred level of crispiness.
• Allow the mac and cheese to cool for 5-10 minutes before serving. This resting period helps the sauce set, making it easier to serve while remaining wonderfully gooey.

Video Demonstration

A video demonstration for this recipe would typically be embedded here.

Chef’s Notes

Feel free to customize the cheese blend in this recipe by substituting any cheese for your favorite varieties. The key is to maintain a balance of good melting cheeses and flavorful ones.

If you’re preparing this dish for a large crowd, I highly recommend serving it fresh. Southern baked mac and cheese is at its absolute best when the cheese is still soft, gooey, and bubbling from the oven. If you need to keep it warm for a short period, leave it in the oven on a low “warm” setting, covered loosely with foil, to prevent drying out.

I also advise against prepping this dish too far in advance, especially by mixing the pasta and sauce and refrigerating before baking. Prepping ahead can negatively impact the texture of the cheese, making it less smooth and creamy when baked. For the best results, assemble and bake fresh.

Nutrition

Calories: 455kcal

Tried this recipe?Mention @Stay_Snatched or tag #StaySnatched!

Subscribe to our YouTube ChannelCheck out our videos for more culinary inspiration!

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition calculators such as MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the nutritional values with the actual ingredients used in your specific preparation, utilizing your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your dietary needs.

Tried this recipe?Let us know how it was in the comments below!

Perfect Pairings: What to Serve With This Southern Style Mac and Cheese

Southern baked mac and cheese is a hearty and satisfying dish on its own, but it truly shines when paired with other classic Southern comfort foods. Its rich, creamy texture and savory flavors make it an incredibly versatile side, complementing a wide array of main courses and other sides. Here are some ideal pairings that will complete your Southern feast:

For a traditional spread, pair this mac and cheese with classic Southern side dishes like a warm, crumbly Southern-style Homemade Cornbread, savory Southern Cornbread Dressing, indulgent Southern Candied Sweet Potatoes, flavorful Southern Mustard Greens, or tender Southern Green Beans. These combinations create a harmonious balance of flavors and textures, perfect for any holiday meal or Sunday dinner. The sweetness of candied yams, the earthy bitterness of collard or mustard greens, and the slight acidity of well-seasoned green beans all provide a delightful contrast to the rich creaminess of the mac and cheese, rounding out a truly authentic Southern plate.

Frequently Asked Questions About Southern Baked Mac and Cheese

Don’t forget to save this recipe for later by pinning it on Pinterest here.

More Southern Style Recipes:

If you loved this classic, explore these other incredible Southern-inspired dishes to complete your culinary journey:

Southern Style Homemade Cornbread
Smoked Mac and Cheese
Southern Cornbread Dressing
Southern Mustard Greens
Southern Candied Sweet Potatoes

Other Must-Try Recipes You Will Love

Looking for more delicious recipes? Here are a few other favorites that are sure to impress:

Traeger 321 Ribs
Dry Rub Chicken Wings
Kings Hawaiian Sliders