Southern baked mac and cheese is more than just a dish; it’s a cherished culinary tradition woven into the fabric of family gatherings and celebrations across the American South. For many, including myself, the rich aroma and comforting taste of this classic recipe evoke deep-seated memories and a sense of home. It’s a dish where every family boasts its unique rendition, yet the core essence remains universally adored: a lusciously creamy, cheesy interior crowned with an irresistibly golden-brown, often slightly crispy, crust. This particular recipe has been meticulously developed and perfected over time, earning its place as a reliable favorite among home cooks seeking that authentic, soul-satisfying Southern mac and cheese experience, time and time again.
Among the vast array of side dishes, Southern-style baked macaroni and cheese, often referred to as Black folks’ baked macaroni and cheese, holds a special place as a beloved culinary cornerstone. Its distinctive preparation sets it apart, offering a depth of flavor and texture that is deeply cherished. While this classic stands supreme, the versatility of mac and cheese is truly remarkable. From elegant lobster mac and cheese to varieties enhanced with crunchy breadcrumbs or other gourmet additions, the possibilities are endless. The concept of a mac and cheese bar at catered events, offering a customizable experience, is particularly exciting. This recipe, designed as a holiday showstopper, is generously laden with an abundance of premium cheeses and other delightful ingredients, ensuring it’s a memorable dish for any festive occasion.
If you’re passionate about mac and cheese, you’ll also adore my other creations, including our decadent Lobster Mac and Cheese, the incredibly simple yet satisfying Stovetop Mac and Cheese, hearty Chicken Mac and Cheese, and the rich Bacon Gouda Mac and Cheese recipes.
Table of Contents
Southern Baked Mac and Cheese Recipe Ingredients
Crafting the perfect Southern baked mac and cheese begins with selecting the right foundation of ingredients. Each component plays a vital role in achieving that signature creamy, cheesy texture and rich flavor profile:
- Pasta: Classic elbow macaroni is traditional, but cellentani pasta with its spiraled shape is also an excellent choice as it expertly traps the luscious cheese sauce.
- Butter: High-quality unsalted butter forms the base of our roux, contributing richness and a silky mouthfeel to the sauce.
- Flour: All-purpose flour is essential for creating the roux, which acts as the thickening agent for our indulgent cheese sauce.
- Milk: Whole milk provides a creamy consistency and a neutral base for the cheese flavors to shine.
- Heavy Whipping Cream: This is a non-negotiable ingredient for achieving unparalleled richness and a truly decadent, velvety texture that defines Southern mac and cheese.
- Onion Powder: A subtle touch of onion powder adds a savory depth without overpowering the cheese. Adjust to your personal taste.
- Salt and Pepper: Essential for seasoning the pasta water and, crucially, for balancing and enhancing the complex flavors of the cheese sauce.
- Cheddar Cheese: Sharp cheddar is the backbone of this dish, providing that quintessential tangy and robust cheese flavor. For best results, always grate your own cheese from a block. A food processor with a shredding blade makes this task quick and effortless.
- Parmesan Cheese (Parmigiano Reggiano): This hard, salty cheese adds a wonderful umami depth and a sophisticated nutty note.
- Fontina Cheese: Known for its exceptional melting qualities and mild, buttery flavor, Fontina contributes to the gooey, stretchy texture we all crave.
- Pecorino Romano Cheese: Similar to Parmesan but with a sharper, saltier kick, Pecorino Romano enhances the overall cheesiness and adds a delightful zing.
- Muenster Cheese: This semi-soft cheese melts beautifully and brings a very mild, slightly sweet flavor and a fantastic creamy texture to the blend. Cut into small chunks for easier incorporation and melting.
Best Cheese to Use for This Recipe
The secret to an extraordinary Southern baked mac and cheese lies in the careful selection and masterful blend of cheeses. While some recipes call for a single type of cheese, the true magic happens when you combine several varieties, each contributing its unique flavor and melting properties. This particular recipe typically features a harmonious blend of 4-5 different cheeses, ensuring a complex, rich, and incredibly creamy outcome. For holiday dinners, when only the best will do, this multi-cheese approach truly shines.
In my kitchen, I often alternate between using Gouda and Pecorino Romano, though I love both equally. Gouda brings a subtly sweet, nutty, and incredibly smooth melt, adding a layer of sophisticated creaminess. Pecorino Romano, on the other hand, offers a sharper, saltier, and more assertive flavor that stands out beautifully against the milder cheeses. Don’t hesitate to experiment with your personal favorites; the goal is a balance of flavor and meltability. If a particular cheese isn’t readily available, feel free to substitute it with a similar variety that melts well and complements the overall profile.
Among all the cheeses, Parmigiano Reggiano consistently ranks as my top choice for cooking. Its bold, complex, and intensely savory flavor elevates any dish it graces. I frequently incorporate it into recipes such as Shrimp Scampi Dip, Shrimp Scampi with Zucchini Noodles, and Warm Spinach Dip with Parmesan, where it infuses a remarkable depth. For this mac and cheese, it’s indispensable for adding that gourmet touch and incredible flavor. Remember, for the best results, always grate your cheese fresh from the block. Pre-shredded varieties often contain anti-caking agents that can hinder smooth melting, leading to a less desirable texture.
How to Make Southern Baked Mac and Cheese
Achieving the perfect traditional, homestyle, soul food baked mac and cheese (however you prefer to describe this comfort classic) is a culinary art form. My ideal version steers clear of anything watery or overly dry. Instead, I aim for a dish that offers a delightful crunchy, golden crust on top, yielding to an incredibly cheesy, creamy interior that practically melts in your mouth. The key lies in balancing the liquids and cheeses to prevent either extreme. For precise measurements and comprehensive instructions, refer to the detailed recipe card located at the end of this article.
- Grate All the Cheese: This is a crucial first step for flavor and texture. For harder cheeses like cheddar, parmesan, and pecorino romano, grating from the block ensures a smoother melt and superior taste. Muenster, being softer, can be cut into small chunks as it may not grate as easily but will melt beautifully.
- Cook the Pasta Al Dente: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni or cellentani pasta 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. Overcooking the pasta at this stage will result in mushy noodles in your final dish. Drain the pasta thoroughly and set it aside. For more detailed tips on How to Cook Pasta for Macaroni and Cheese, explore this helpful guide.
- Prepare 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. Cook this mixture, known as a roux, for 1-2 minutes, stirring constantly. It should turn a light golden color and emit a slightly nutty aroma. This step is fundamental for thickening your cheese sauce and preventing a watery mac and cheese.
- Build the Creamy Sauce Base: Gradually and slowly whisk in the milk and heavy cream into the roux. It’s essential to add these liquids a little at a time, whisking continuously to ensure a smooth, lump-free sauce. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 3-4 minutes, allowing it to thicken slightly. Stir in the onion powder, salt, and pepper to season the base. Taste and adjust seasonings as needed, ensuring a flavorful foundation.
- Melt in the Cheeses: Reduce the heat to low to prevent the cheese from seizing. Add the shredded cheddar, parmesan, fontina, and pecorino romano to the sauce. Stir gently until all the cheeses are completely melted and the sauce is wonderfully creamy and homogeneous. Reserve a small amount of each cheese blend for layering and topping later, which will contribute to the rich, gooey middle and crispy top.
- Combine Pasta and Sauce: Add the pre-cooked, drained pasta to the prepared cheese sauce. Stir gently but thoroughly, ensuring every single piece of macaroni is lovingly coated in the rich, creamy mixture. This step prepares the base for layering.
- Layer for Perfection: The secret to an evenly cheesy mac and cheese with delightful bursts of flavor in every bite is strategic layering, much like preparing a lasagna. Pour half of the pasta and sauce mixture into a generously greased baking dish (a 9×13 inch pan or 10-inch cast iron skillet works perfectly). Sprinkle a generous layer of the reserved shredded cheeses over this pasta. Add the remaining pasta mixture, spreading it evenly, and then finish with a final, generous layer of the remaining shredded cheese on top. This ensures a beautiful golden crust and pockets of melted cheese throughout.
- Bake to Golden Perfection: Place the baking dish into a preheated oven. Bake uncovered until the top is bubbly, deeply golden brown, and slightly crisp, and the interior is hot and gooey. The exact baking time can vary, so keep an eye on it.
- Rest and Serve: Once baked, remove the mac and cheese from the oven and let it rest for 5-10 minutes. This crucial resting period allows the cheese sauce to set slightly, making for cleaner servings and ensuring that delicious gooeyness holds together. Then, it’s time to dig into the ultimate comforting, cheesy goodness!
How Do You Make Baked Mac and Cheese Creamy?
Achieving that coveted creamy texture in baked mac and cheese is all about mastering the cheese sauce. It starts with a classic béchamel base, also known as a roux. Begin by melting butter in a saucepan over medium heat. Once melted, whisk in flour to create a smooth, thick paste. Cook this roux for a minute or two to eliminate any raw flour taste. Next, gradually pour in the milk and heavy cream, whisking continuously to prevent lumps and create a silky smooth white sauce. Finally, reduce the heat to low and add a significant portion of your shredded cheeses, stirring until they are completely melted and fully incorporated into the sauce. This process ensures the cheese sauce is rich, thick, and perfectly smooth, providing that luscious, creamy coating for every noodle and preventing a dry outcome in the oven. The combination of milk and heavy cream adds a depth of richness that water or broth simply cannot replicate, and the roux ensures consistent thickness.
While I typically prepare this indulgent dish for large family gatherings, especially around the holidays, I recently tested whether the recipe could be successfully halved for a smaller group without compromising its integrity. I’m pleased to report that it absolutely holds up! The photographs above showcase the delicious results of using half of the ingredients detailed below, all while adhering to the exact same step-by-step instructions. This adaptability makes it perfect for any occasion, big or small.
Southern Mac and Cheese Recipe Tips
Achieving truly exceptional Southern baked mac and cheese requires attention to a few key details. Here are my top tips to ensure your dish is always creamy, flavorful, and perfectly baked:
- Use Block Cheese, Not Pre-Shredded: This is perhaps the most crucial tip for a truly creamy mac and cheese. Pre-shredded cheese contains anti-caking agents, usually starches like cellulose, that prevent the cheese from clumping in the bag. However, these starches also prevent the cheese from melting smoothly, resulting in a gritty or clumpy sauce. Investing a few extra minutes to grate your own cheese from a block ensures a silky, luxurious texture that melts beautifully into your sauce.
- Mix Your Cheeses: Southern mac and cheese is renowned for its bold, complex flavor, which comes from a thoughtful blend of cheeses. Don’t be shy about combining varieties! A mix of sharp cheddar for tang, Romano or Pecorino Romano for a salty kick, Fontina for its exceptional meltability and buttery notes, and Muenster for its mild creaminess creates a symphony of flavors and textures. This combination not only adds depth but also ensures an extra gooey and smooth consistency.
- Don’t Skip Seasoning: Bland mac and cheese is a common pitfall. To avoid this, season your pasta water generously with salt – this is your first layer of flavor. More importantly, don’t forget to season your cheese sauce. Onion powder adds a subtle savory undertone, and a good amount of salt and freshly ground black pepper are essential to wake up the flavors of the cheese. Taste as you go and adjust until it’s perfectly balanced.
- Cook Your Pasta Al Dente: Remember, your pasta will continue to cook in the oven as it bakes in the cheese sauce. To prevent mushy, overcooked noodles, always cook your pasta just underdone, or “al dente,” during the initial stovetop stage. This ensures that the noodles retain a pleasant chewiness even after baking, providing a much better texture.
- Make a Proper Cheese Sauce (Don’t Just Dump Cheese): The foundation of an amazing baked mac and cheese is a well-made cheese sauce. Simply melting cheese into hot milk often results in an oily or separated sauce. A classic béchamel sauce, made by whisking butter and flour into a roux before gradually adding milk, provides a stable, creamy, and velvety base for your cheeses. This method ensures your cheese melts smoothly and stays emulsified, resulting in a consistently creamy dish.
- Layer Your Cheese: For maximum cheesiness and those coveted gooey pulls, don’t just mix all the cheese into the sauce. While a good portion goes into the sauce, strategically layering shredded cheese in between the pasta layers in the baking dish and, crucially, on top, creates pockets of intensely melted cheese throughout. This also helps develop that beautiful golden, slightly crispy crust that is characteristic of Southern baked mac and cheese.
- Don’t Overbake: Overbaking is a common culprit for dry mac and cheese. Bake your dish just until the top is bubbly and golden brown. If the top is browning too quickly, you can loosely cover it with aluminum foil to prevent excessive drying while the inside finishes heating through and bubbling. Once it hits that perfect point, remove it promptly.
- Let It Rest Before Serving: Patience is a virtue, especially with baked mac and cheese. After removing it from the oven, allow it to rest for about 10-15 minutes. This resting period gives the cheese sauce a chance to settle and slightly thicken, ensuring that it holds together better when served and prevents it from being too runny.
- Taste As You Go: A chef’s most important tool is their palate. Before you transfer your mac and cheese to the oven, always taste the cheese sauce! This is your opportunity to adjust the seasoning—add more salt, pepper, or onion powder if needed—and ensure it’s bursting with flavor before it bakes.
Southern Soul Food Baked Mac and Cheese
Brandi Crawford
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.
Pin Recipe
Leave a review!
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.
Equipment
- Cast Iron Skillet
- Ceramic Baking Dish
- Cheese Grater
- Colander
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 Fahrenheit (190 degrees Celsius).
- Cook the pasta according to the package instructions until it is al dente, meaning it’s still slightly firm to the bite.
- Drain the macaroni thoroughly and rinse it immediately with cold water. This step is crucial to halt the cooking process and prevent the pasta from becoming mushy, as it will continue to cook during baking. Overcooked pasta leads to an undesirable texture in the final dish.
- Heat a large saucepan over medium heat. Add the butter and allow it to melt completely.
- Once the butter is melted, sprinkle in the flour and whisk continuously.
- This combination will form a roux, which is a thickening agent for your sauce. Continue to whisk for 1-2 minutes until the flour is fully combined with the butter and a light nutty aroma develops.
- Gradually add the milk and heavy whipping cream to the roux, whisking constantly until the mixture is smooth and lump-free.
- Stir in half of the shredded cheese mixture. Continue stirring until the cheese is completely melted and incorporated into the creamy sauce.
- Add your desired seasonings, including salt, pepper, and onion powder. This is a critical step for flavor. Taste the sauce frequently and adjust seasonings as needed to ensure it’s rich and flavorful, not bland.
- Return the drained, cooled pasta to the large pot. Pour the prepared cheese sauce over the pasta and stir gently until every noodle is evenly coated in the rich, creamy sauce.
- Lightly spray a 9×13 inch baking pan or a 10-inch cast iron skillet with cooking oil, or grease it thoroughly with butter, to prevent sticking.
- Begin layering the mac and cheese. Start by spreading half of the pasta mixture evenly in the prepared baking dish.
- Generously sprinkle a layer of the remaining shredded cheeses and muenster chunks over the first pasta layer.
- Add the second half of the pasta mixture, spreading it out, and then top with the final layer of cheese. This layering technique ensures a burst of cheesy goodness in every bite and helps form a beautiful crust.
- During these layering steps, ensure there is adequate liquid throughout the dish. The consistency should be thick and creamy, not watery like soup, but definitely not dry. You can add a splash of additional milk if the mixture seems too thick at this point.
- This careful balance of liquid is important; without enough, the mac and cheese will dry out significantly during baking.
- Bake for 25-45 minutes, or until the cheese topping is melted and bubbly, and the crust has turned a deep, golden brown. Baking time can vary based on your oven and desired crust crispness.
- Allow the baked mac and cheese to cool for 5-10 minutes before serving. This resting period helps the cheese set slightly, making it easier to serve and ensuring a perfectly gooey consistency.
Video
Notes
Feel free to substitute any of the specified cheeses in this recipe with your preferred varieties. The key is to choose cheeses that melt well and offer a good balance of flavor.
If you’re preparing this dish for a large crowd, I strongly advise against making it ahead of time. Southern baked mac and cheese is best enjoyed fresh, when the cheese is still wonderfully soft and gooey directly from the oven. To keep it warm before serving, you can leave it in the oven on a warm setting, loosely covered with foil.
Similarly, I do not recommend prepping the entire dish in advance, such as assembling and refrigerating before baking. Doing so can adversely affect the texture of the cheese, leading to a less creamy and cohesive result.
Nutrition
Calories: 455kcal
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
Southern baked mac and cheese is a versatile side dish that complements a wide range of main courses, from holiday roasts to everyday weeknight meals. Its rich, creamy profile pairs beautifully with other classic Southern comfort foods, creating a truly satisfying and authentic dining experience. Consider serving it alongside:
- Southern-style Homemade Cornbread: The perfect absorbent companion for soaking up any extra cheese sauce, offering a delightful textural contrast.
- Southern Cornbread Dressing: A holiday staple, this savory dressing and mac and cheese make an unbeatable duo for festive feasts.
- Southern Candied Sweet Potatoes: The sweet and savory notes of candied sweet potatoes offer a lovely balance to the rich cheesiness of the mac and cheese.
- Southern Mustard Greens: These flavorful, tender greens provide a touch of healthy bitterness that cuts through the richness of the macaroni.
- Southern Green Beans: Simple, seasoned green beans are a light and fresh counterpoint, adding color and essential vitamins to your plate.
- Fried Chicken or Smoked Meats: Whether it’s crispy fried chicken, tender BBQ ribs, or smoky brisket, mac and cheese is the ultimate pairing for any hearty meat dish.
Together, these dishes create a meal that celebrates the heart and soul of Southern cooking, leaving everyone at the table feeling nourished and content.
Frequently Asked Questions
In traditional Southern baked mac and cheese recipes, eggs are often excluded, and for good reason. My recipe does not call for eggs, as they tend to alter the desired creamy consistency of the interior, making it more custardy or casserole-like. Eggs primarily act as a binding agent. If your preference leans towards a firmer, sliceable mac and cheese with a more solidified texture rather than a soft, gooey one, then incorporating eggs might be suitable for you. For an example of a recipe that uses eggs, you can explore John Legend’s Macaroni and Cheese recipe.
Absolutely! While elbow macaroni is a classic and beloved choice for its ability to hold sauce, many other pasta shapes work wonderfully. Cellentani, with its unique corkscrew shape, is excellent at trapping the cheesy sauce. Penne, cavatappi, or medium shells are also great alternatives. The most important tip is to ensure you cook any pasta variety to an al dente stage, as it will continue to cook and soften during the baking process in the oven. This prevents the pasta from becoming mushy and ensures a pleasant texture in your final dish.
Not at all! The blend of multiple cheeses in this recipe is designed to create a complex, multi-layered flavor profile – offering sharp, creamy, salty, and incredibly melty characteristics. However, if you don’t have every single type on hand, feel free to adapt. You can easily swap one cheese for another similar variety that melts well. The key is to maintain a good balance of flavors and textures. The one cheese you absolutely should not skip is sharp cheddar, as it provides the essential, robust backbone flavor of authentic Southern mac and cheese.
You can certainly prepare the mac and cheese up to the baking step. Simply assemble it in your baking dish, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply follow the baking instructions, though you might need to add an extra 5–10 minutes to the baking time since it’s starting from a cold state. While this is an option, for the absolute best results and creamiest texture, I generally recommend baking freshly grated cheese immediately after assembly. Freshly prepared and baked cheese yields a superior melt and overall consistency.
Preventing dry mac and cheese is key to a truly satisfying experience. The most important step is to ensure your cheese sauce is wonderfully creamy and has ample liquid before it goes into the oven. A well-made roux and a good balance of milk and heavy cream are essential here. Additionally, avoid overbaking. Keep a close eye on your mac and cheese while it’s in the oven. Once the top is beautifully golden brown and the cheese is bubbly, remove it. Letting it bake for too long can evaporate too much moisture, leading to a dry and crumbly texture.
Yes, baked mac and cheese can be frozen for future enjoyment. To do so, assemble the dish completely but do not bake it. Wrap it very tightly with several layers of plastic wrap, followed by aluminum foil, to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the mac and cheese in the refrigerator overnight before baking it according to the recipe instructions, possibly adding extra baking time as mentioned for refrigerated dishes.
Reheating mac and cheese properly is crucial to revive its creamy texture. For best results, reheat individual portions or the entire dish in the oven. Cover it loosely with aluminum foil and bake at 300°F (150°C) until it is thoroughly warmed through. If the mac and cheese appears a bit dry or stiff, stir in a splash of milk or heavy cream during the reheating process to restore its luscious moisture and creaminess.
Absolutely! Baked mac and cheese is incredibly versatile and serves as an excellent base for various delicious mix-ins. You can elevate the dish by incorporating cooked and crumbled bacon for a smoky, salty crunch, succulent lobster meat for a luxurious touch, or tender shrimp for a seafood twist. A sprinkle of Cajun seasoning can also add a delightful kick. Just remember to keep the core base recipe the same to ensure that signature creamy, cheesy foundation remains intact.
Pin this recipe for later here.
More Southern Style Recipes:
Southern Style Homemade Cornbread
Smoked Mac and CheeseSouthern Cornbread DressingSouthern Mustard GreensSouthern Candied Sweet Potatoes
More Recipes You Will Love
- Traeger 321 Ribs
- Dry Rub Chicken Wings
- Kings Hawaiian Sliders
- Fried Cornbread Recipe
- Cajun Shrimp and Grits
- Southern Collard Greens with Smoked Turkey
- How To Cook Corn On the Cob In the Oven With Foil