Recipe

Southern Mac and Cheese

Creamy, cheesy, baked mac with a custardy center and crisp, buttery edges.

By Matt Campbell

•

4.8

A bubbling casserole dish of Southern baked mac and cheese with a deeply golden top and crisp edges on a warm kitchen counter

Southern mac and cheese is not trying to be subtle. It is rich, unapologetically cheesy, and baked until the top turns bronzed and a little crackly. The middle lands somewhere between silky sauce and tender cheese custard, which is exactly the point.

This version keeps the ingredients easy to find and the steps low drama. No fancy cheese cave required. You will whisk a quick custard, fold it into noodles, layer in plenty of sharp cheddar, and bake until the edges get crisp enough to fight over.

Measured ingredients for Southern mac and cheese like elbow pasta, shredded cheddar, evaporated milk, eggs, butter, and seasonings arranged on a light kitchen counter

Why It Works

Custardy, creamy center: Eggs and evaporated milk set into a soft, sliceable but still creamy bake.
Big cheddar flavor: Sharp cheddar does the heavy lifting, with a little Monterey Jack for melt and pull.
Golden top and crisp edges: Buttered panko gives crunch without drying out the mac.
No grainy sauce: Keep the heat gentle and melt cheese on low so it stays smooth.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the dish or transfer to airtight containers. Refrigerate up to 4 days.

Reheat: For best texture, warm in a 350°F oven covered with foil for 15 to 25 minutes, then uncover for 5 minutes to re-crisp the top. Add a splash of milk around the edges if it looks dry.

Microwave: Works in a pinch. Add a teaspoon of milk per serving, cover loosely, and heat in 30-second bursts, stirring once.

Freeze: You can freeze it, but the texture can soften or get a little watery after thawing. For best results, cool completely, portion, and wrap tightly. Freeze up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F until hot.

Common Questions

What makes it Southern mac and cheese?

Classic Southern baked mac often uses a milk and egg custard with lots of cheddar, baked in a casserole dish until it sets. It is less like stovetop mac and more like a creamy, cheesy bake you can spoon or slice.

Can I make it without eggs?

Yes, but it will bake up more like a creamy casserole than that signature custardy set. For the best egg-free version, keep the pasta slightly underdone, add an extra 1/2 cup whole milk (or 1/2 cup evaporated milk), and bake just until hot and bubbly (do not overbake). If you want a little more body, whisk in 1 extra tablespoon flour when you make the roux, but do not go heavy or it can taste pasty.

Why is my mac and cheese dry?

Usually one of three things: overbaking, not enough liquid, or using pre-shredded cheese that does not melt as smoothly. Pull it when the center is just set and still jiggles a little. It will finish setting as it cools.

Can I assemble it ahead?

Yes. Assemble up to 1 day ahead, cover, and refrigerate. Let it sit at room temp for 30 minutes before baking. You may need an extra 10 to 15 minutes in the oven.

Best cheeses for Southern mac?

Sharp cheddar is the backbone. Adding a meltier cheese like Monterey Jack, Colby, or mild cheddar keeps the texture creamy. Extra-aged cheeses can separate more easily when baked, so blend them with a good melter and keep the heat gentle.

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 and colander
9x13-inch baking dish
Medium saucepan
Whisk
Large mixing bowl
Box grater (recommended for shredding cheese)
Measuring cups and spoons

I love recipes that feel like a hug but still have opinions, and Southern mac and cheese definitely has opinions. The first time I made it the way I actually wanted, I stopped trying to make it a perfectly smooth stovetop sauce and leaned into the baked custard vibe. That was the moment it clicked: creamy middle, crispy top, and enough sharp cheddar bite to make you take a second forkful before you even swallow the first.

Southern Mac and Cheese

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 10 servings

Ingredients

1 lb elbow macaroni
1 tbsp kosher salt (for boiling water)
2 tbsp unsalted butter (for sauce)
2 tbsp unsalted butter, melted (for topping)
3 tbsp all-purpose flour
2 cups whole milk
1 (12 oz) can evaporated milk
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional but recommended)
1/4 tsp cayenne pepper (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 large eggs, room temperature
4 cups sharp cheddar cheese, freshly shredded (about 16 oz), divided
2 cups Monterey Jack (or Colby) cheese, freshly shredded (about 8 oz), divided
1/2 cup sour cream (optional, for extra creaminess)
3/4 cup panko breadcrumbs

A bowl of freshly shredded sharp cheddar and Monterey Jack cheese on a kitchen counter with a box grater nearby

Instructions

Heat the oven and prep the dish. Preheat oven to 350°F. Butter a 9x13-inch baking dish.
Cook the pasta. Boil macaroni in well-salted water until just shy of al dente, about 1 minute less than the box says. Drain and set aside.
Start the cheese sauce base. In a medium saucepan over medium heat, melt 2 tablespoons butter (the sauce butter). Whisk in flour and cook 1 minute until it smells lightly nutty.
Whisk in dairy and season. Slowly whisk in whole milk, then evaporated milk. Add Dijon, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Cook, whisking, until slightly thickened, 3 to 5 minutes. Do not let it boil.
Temper the eggs. In a bowl, whisk eggs. Slowly whisk in about 1 cup of the hot milk mixture to warm the eggs, then whisk the egg mixture back into the saucepan.
Warm it through gently. Return the saucepan to low heat and cook, stirring constantly, until the mixture is steaming and hot throughout, about 1 to 2 minutes. Do not let it boil.
Melt in some cheese. Keep heat on low. Stir in 2 cups cheddar and 1 cup Monterey Jack until melted. Stir in sour cream if using. Taste and adjust salt.
Tip: Freshly shredded cheese melts smoother than pre-shredded.
Combine pasta and sauce. In a large bowl, toss pasta with the sauce until everything is glossy and coated.
Layer for maximum cheese pockets. Pour half the mac into the baking dish. Sprinkle with 1 cup cheddar and 1/2 cup Monterey Jack. Add remaining mac, then top with the remaining cheddar and Monterey Jack.
Add the buttery topping. Mix panko with the 2 tablespoons melted butter (the topping butter), then sprinkle evenly over the top.
Bake. Bake uncovered until bubbling around the edges and golden on top, 30 to 40 minutes. If it browns too fast, tent loosely with foil.
Pan note: If you use a smaller or deeper dish, plan on a longer bake time.
Rest, then serve. Let it rest 10 to 15 minutes so it sets up. Scoop or slice. Try not to eat the first crispy corner standing at the counter, but also, live your life.