If you’re looking for the ultimate comfort food that’s creamy, cheesy, and downright irresistible, the Best Southern Baked Mac and Cheese is calling your name! This recipe brings together tender macaroni, a trio of gooey cheeses, a rich homemade sauce, and a hint of Southern flair in every bite. It’s the kind of dish that turns a regular meal into a celebration, and one that’s always met with empty plates and big smiles. Whether for Sunday suppers, potlucks, or the holidays, this baked mac and cheese is a true soul food classic you’ll crave again and again.
Ingredients You’ll Need
What makes the Best Southern Baked Mac and Cheese truly special is how a handful of everyday ingredients work together to create rich flavor and that signature golden crust. Each ingredient has a purpose, from the creamy sauce to the perfect pasta bite, so let’s break down the essentials:
- Elbow macaroni (1 pound): The classic shape that soaks up all the cheesy goodness and holds up beautifully when baked.
- Unsalted butter (4 tablespoons): Provides the base for a silky roux, giving the sauce its luscious texture.
- All-purpose flour (¼ cup): Thickens the cheese sauce, ensuring it clings to every noodle.
- Whole milk (3 cups): Adds creaminess and body to the sauce, making it rich but not too heavy.
- Heavy cream (1 cup): For extra decadence and a super-smooth cheese sauce that feels special.
- Dijon mustard (2 teaspoons): A flavor booster that wakes up the cheese and adds subtle depth.
- Garlic powder (1 teaspoon): Infuses gentle, savory notes into the sauce.
- Onion powder (1 teaspoon): Rounds out the flavor and brings a hint of sweetness.
- Salt (1 teaspoon): Essential for making all the flavors pop—don’t skip it!
- Black pepper (½ teaspoon): Adds just the right amount of warmth and contrast.
- Paprika (¼ teaspoon): Lends a touch of color and a whisper of smokiness to the topping.
- Sharp cheddar cheese, shredded (3 cups, divided): The star of the show, giving that strong cheesy punch and gorgeous melt.
- Colby Jack or Monterey Jack cheese, shredded (1 cup): Melts beautifully and balances the sharpness of cheddar.
- Parmesan cheese, shredded (½ cup): Adds a salty, nutty kick and helps create the perfect crust.
- Large egg, beaten (optional): For extra structure, especially if you like your baked mac sliceable and firm.
How to Make Best Southern Baked Mac and Cheese
Step 1: Prepare the Pasta
Start by cooking your elbow macaroni in well-salted water until it’s just shy of al dente—about a minute less than the package directions. Remember, the pasta will finish cooking in the oven, so you want it to have a little bite. Drain the noodles and set them aside while you get the cheese sauce bubbling.
Step 2: Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter until foamy. Sprinkle in the flour and whisk constantly for 1 to 2 minutes, creating a smooth roux that will thicken your sauce. Gradually pour in the milk and heavy cream, whisking as you go to avoid lumps. Keep stirring for 5 to 7 minutes, until the mixture is thick enough to coat the back of a spoon.
Step 3: Flavor and Melt
Take the pan off the heat and stir in the Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika. Now comes the fun part—add 2 cups of the sharp cheddar, all the Colby Jack, and all the Parmesan. Stir until the cheeses are completely melted and the sauce is smooth and creamy. If you want a firmer casserole, whisk in the beaten egg now for a little extra structure.
Step 4: Combine and Assemble
Pour the cooked macaroni straight into the cheese sauce and give everything a thorough mix, ensuring every noodle gets coated in that velvety, flavorful goodness. Transfer the cheesy macaroni into your greased 9×13-inch baking dish, then sprinkle the remaining 1 cup of sharp cheddar evenly over the top for that iconic bubbly golden finish.
Step 5: Bake to Perfection
Bake uncovered in your preheated 350°F oven for 25 to 30 minutes, until the Best Southern Baked Mac and Cheese is bubbling at the edges and sporting a gorgeously browned top. Let it rest for 5 to 10 minutes before digging in—this helps the sauce set up just right.
How to Serve Best Southern Baked Mac and Cheese
Garnishes
To really make your Best Southern Baked Mac and Cheese shine, sprinkle a little extra shredded cheese or a dusting of fresh parsley on top just before serving. For even more Southern flavor, try a crunchy breadcrumb topping or a few slices of crispy bacon crumbled over the casserole.
Side Dishes
This mac and cheese is hearty enough to steal the spotlight, but it also plays well with others. Serve it alongside classic Southern favorites like collard greens, fried chicken, or barbecue ribs. A crisp green salad or sautéed green beans can help balance out all that cheesy richness.
Creative Ways to Present
If you’re feeding a crowd, consider scooping the mac and cheese into individual ramekins for a fun, personal touch. You could also hollow out small bread bowls for a memorable presentation, or use mini muffin tins for bite-sized portions perfect for parties and potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Best Southern Baked Mac and Cheese stores beautifully. Simply cover the baking dish tightly with foil or transfer the mac and cheese to an airtight container. It will keep in the fridge for up to four days, making it a great option for meal prep or late-night cravings.
Freezing
If you want to make this dish in advance, let it cool completely after baking, then wrap it well in plastic wrap and aluminum foil. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before reheating for best texture.
Reheating
To reheat, cover the dish with foil and bake at 350°F until hot and bubbly (about 20–25 minutes if reheating a large portion). For individual servings, a quick zap in the microwave works, but adding a splash of milk before reheating will help keep the mac and cheese creamy and luscious.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While sharp cheddar is a must for classic flavor, feel free to experiment with Gouda, fontina, or even a little cream cheese for extra creaminess. Mixing cheeses adds new layers of flavor to your Best Southern Baked Mac and Cheese.
Is the egg necessary?
The beaten egg is optional. It gives the casserole a firmer, sliceable texture, which some people love. If you prefer a looser, super-creamy style, you can skip the egg and still enjoy an incredible dish.
Can I make this gluten free?
Yes, you can! Substitute your favorite gluten-free elbow pasta and use a 1:1 gluten-free all-purpose flour blend for the roux. The taste and texture of your Best Southern Baked Mac and Cheese will still be fantastic.
What’s the secret to a crispy topping?
For a crave-worthy crunch, mix a cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese layer before baking. The top will turn out golden and satisfyingly crispy every time.
Can I assemble this dish ahead of time?
Definitely. You can prepare the mac and cheese up to the point of baking, cover, and refrigerate overnight. Just add a few extra minutes to the baking time to ensure it’s heated through and bubbly.
Final Thoughts
If you’re ready to win hearts (and taste buds), give this Best Southern Baked Mac and Cheese a try. With its ultra-creamy sauce, cheesy topping, and just the right amount of Southern soul, it’s a dish that truly brings people together. Don’t be surprised if it becomes your most-requested recipe!
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Best Southern Baked Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Best Southern Baked Mac and Cheese recipe features a creamy, cheesy sauce made with sharp cheddar, Colby Jack, and Parmesan cheeses, baked to golden perfection. Rich and comforting, it’s a classic Southern side dish perfect for family gatherings or soul food menus.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 3 cups sharp cheddar cheese, shredded (divided)
- 1 cup Colby Jack or Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, shredded
- 1 large egg, beaten (optional, for extra structure)
Instructions
- Preheat and prepare pasta: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook the elbow macaroni in salted boiling water until just shy of al dente. Drain the pasta and set it aside.
- Make the roux and sauce: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth. Continue cooking and stirring for 5 to 7 minutes until the sauce thickens.
- Flavor and cheese the sauce: Remove the saucepan from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika for seasoning. Add 2 cups of sharp cheddar, the Colby Jack, and Parmesan cheeses, stirring until fully melted and smooth. If using, whisk in the beaten egg now to add extra structure to the sauce.
- Combine pasta and sauce: Mix the cooked elbow macaroni into the cheese sauce until all the pasta is well coated. Pour this mixture into the prepared baking dish and sprinkle the remaining 1 cup of sharp cheddar evenly on top.
- Bake and rest: Bake the mac and cheese uncovered for 25 to 30 minutes until it’s bubbly and golden brown on top. Once out of the oven, let it rest for 5 to 10 minutes before serving to set.
Notes
- For extra texture, add a buttery breadcrumb topping before baking.
- Incorporate cooked bacon, jalapeños, or hot sauce for a flavorful Southern twist.
- This dish reheats well and can be prepared ahead of time, then baked just before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 470mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
