Recipe

Southern Baked Mac and Cheese

Rich, creamy, Southern-style baked mac and cheese with a crisp, golden top and plenty of seasoning.

By Matt Campbell

•

4.8

A bubbling casserole dish of Southern baked macaroni and cheese with a deeply golden, crisp top on a neutral stone countertop in a bright home kitchen

If you want mac and cheese that eats like a hug but still has a little attitude, this is the one. Southern baked mac and cheese is not the shy, beige cafeteria version. It is creamy in the middle, loud with cheese, and finished in the oven so the top gets those crisp edges that make people hover around the pan with a spoon.

My version keeps the ingredients easy to find and the steps very doable. We build a smooth, roux-based cheese sauce (so it stays creamy), season it like we mean it (mustard, a little heat, a little smoke), then bake it under a generous layer of shredded cheese until it is bronzed and irresistible. Taste as you go. It is basically the whole point.

Measured ingredients for baked mac and cheese on a clean kitchen counter including dried elbow macaroni, shredded cheddar, shredded Monterey Jack, evaporated milk, eggs, butter, flour, and spices

Why It Works

Velvety texture without graininess: A quick roux plus gentle heat keeps the cheese sauce smooth and stable.
Real Southern flavor: Dijon, a touch of cayenne, and smoked paprika make the cheese taste cheesier.
Crisp top, creamy center: Baking sets the custardy middle while the surface turns golden with those coveted edges.
Accessible ingredients: No fancy cheeses required, just smart combos that melt well.

What you get: A 9 x 13 pan of mac and cheese that scoops cleanly, stretches a little, and still stays creamy the next day.

Pairs Well With

Storage Tips

Refrigerate: Let the mac cool, then cover tightly or portion into containers. Store up to 4 days.

Freeze: For best texture, freeze in individual portions (they reheat more evenly). Wrap well and freeze up to 2 months. Thaw overnight in the fridge for smoother reheating.

Reheat (best method): Add a splash of milk to loosen it. Cover and warm in a 350°F oven until hot, about 15 to 25 minutes depending on portion size. Uncover for the last few minutes if you want the top to crisp again.

Microwave method: Add a tablespoon or two of milk, cover loosely, and heat in 45-second bursts, stirring in between. It will not be as crispy on top, but it will be creamy.

Common Questions

Why is my baked mac and cheese dry?

Usually it is one of three things: the pasta was overcooked, the sauce was too thick before baking, or it baked too long. Cook the pasta just to barely al dente, keep the cheese sauce pourable, and pull the pan once the center is set but still a little jiggly.

Can I make it without eggs?

Yes. Eggs give that classic Southern set, almost like a soft custard. If you skip them, the mac will be looser and creamier. Just omit the eggs and add an extra 1/4 cup of milk or evaporated milk to keep it saucy.

What cheeses melt best for this?

Sharp cheddar brings flavor, and Monterey Jack (or Colby Jack) brings melt. A little mozzarella adds stretch, but too much can turn it into a cheese pull situation that feels more like pizza. If you want to get fancy, swap 4 ounces of the Jack for Gruyère.

Do I have to shred my own cheese?

You do not have to, but it helps. Pre-shredded cheese has anti-caking agents that can make sauces slightly grainy. If you are using bagged cheese, keep the heat low and stir patiently.

How do I keep the sauce from getting grainy?

Turn the heat to low before adding cheese, then add it in handfuls, stirring until just melted. High heat is the enemy of smooth cheese sauce.

Can I assemble it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Before baking, let it sit at room temp for 20 to 30 minutes. You may need an extra 10 to 15 minutes in the oven.

A neatly sliced square portion of baked macaroni and cheese lifted from a casserole dish with a spatula, showing a creamy interior and a browned top

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large saucepan or Dutch oven for cheese sauce
Whisk
Cheese grater (box grater or microplane)
9 x 13-inch baking dish
Measuring cups and spoons
Wooden spoon or silicone spatula

I learned early that mac and cheese is basically a personality test. Some people want it creamy like stovetop comfort. Some want it set and sliceable with that baked top that crackles when your spoon hits it. I am firmly in the crisp-edge camp, but I still want the center to feel like it is melting into itself.

This is the pan I make when I am feeding a group and I want everyone to shut up for a second after the first bite. It is familiar, but the seasoning is a little brighter, a little bolder, and the cheesy top is the kind of golden that makes you “accidentally” take a corner piece twice.

A home cook whisking a smooth cheese sauce in a saucepan on a stovetop, with gentle steam rising

Southern Baked Mac and Cheese

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 10

Ingredients

Pasta: 1 lb elbow macaroni
Butter: 6 tbsp unsalted butter, plus more for the baking dish
Flour: 1/3 cup all-purpose flour
Dairy: 2 cups whole milk
Evaporated milk: 1 (12 oz) can evaporated milk
Eggs: 2 large eggs
Cheese: 12 oz sharp cheddar, shredded (about 3 cups), divided
Cheese: 8 oz Monterey Jack or Colby Jack, shredded (about 2 cups), divided
Cheese (optional but good): 4 oz mozzarella, shredded (about 1 cup)
Mustard: 1 tbsp Dijon mustard
Hot sauce: 1 to 2 tsp (optional, but very Southern in spirit)
Seasoning: 1 1/2 tsp kosher salt, plus more for pasta water
Seasoning: 1/2 tsp black pepper
Seasoning: 1/2 tsp garlic powder
Seasoning: 1/2 tsp onion powder
Seasoning: 1/2 tsp smoked paprika
Seasoning: Pinch to 1/4 tsp cayenne, to taste
Top (optional): 2 tbsp melted butter + 1/2 cup panko breadcrumbs

Bowls of freshly shredded sharp cheddar and Monterey Jack cheese on a kitchen counter, ready for making mac and cheese

Instructions

Heat the oven and prep the dish. Preheat to 350°F. Butter a 9 x 13-inch baking dish.
Boil the pasta. Bring a large pot of salted water to a boil. Cook the macaroni 1 to 2 minutes shy of the package directions (you want true al dente). Drain well.
Shred and reserve the top cheese. If you are shredding your own cheese (highly recommended), do it now. Reserve 1 to 1 1/2 cups of the shredded cheddar and Jack to sprinkle on top before baking. This is how you get that classic Southern cheese crust.
Start the roux. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells lightly toasty.
Make the sauce base. Slowly whisk in the whole milk and evaporated milk. Keep whisking until smooth, then cook 3 to 5 minutes until it thickens enough to lightly coat a spoon.
Season like you mean it. Whisk in Dijon, hot sauce (if using), salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne. Turn the heat to low.
Add cheese gently. Stir in the remaining shredded cheddar and Monterey Jack (not the reserved top cheese), plus the mozzarella (if using), a handful at a time, stirring until just melted before adding more. Do not rush this part.
Temper the eggs. In a small bowl, whisk the eggs. Slowly whisk in about 1/2 cup of the warm cheese sauce to temper them, then whisk the egg mixture back into the pot.
Combine pasta and sauce. Add drained macaroni to the sauce and fold until every piece is coated. Taste and adjust salt, pepper, or hot sauce.
Assemble. Pour into the prepared baking dish and smooth the top. Sprinkle the reserved 1 to 1 1/2 cups cheese evenly over the casserole. If using panko, mix panko with melted butter and sprinkle it over the cheese (or skip it and let the cheese crust do the talking).
Bake. Bake uncovered for 25 to 30 minutes, until bubbling around the edges and the top is melted and golden. If you want extra browning, broil for 1 to 2 minutes at the end, watching closely.
Rest, then serve. Let it sit for 10 minutes before scooping. This helps it set so you get creamy slices instead of cheese lava everywhere.