Southern Baked Mac and Cheese is a ridiculously creamy, cheesy, soulful baked mac and cheese brimming with great Southern flavors. Creole seasoning and melty cheese will satisfy the most intense craving. And you’ll never, ever want to break open a box again!
I was not a fan of mac and cheese back in the day. But I’ve come to love that cheesy, creamy American comfort food, thanks to my son, who seriously would live on mac and cheese every single day of his life. But of course, I’ve got to say no to breaking open that box from time to time.
“Wait, what? You said a box?” Yes, he is a huge fan of boxed mac and cheese! He’d gladly turn down good homemade food for a plateful of his all-time fave boxed mac and cheese. You can imagine my delight when I tricked him into eating REAL HOMEMADE mac and cheese. Ahhh, it was a sweet victory!
Southern Baked Mac and Cheese Recipe
OK, I know opening a box of mac and cheese is a whole lot easier than grating cheese and making the sauce and macaroni. But nothing compares to homemade, even if the package includes a can of creamy cheese sauce. Besides, the cheesy bechamel sauce is over-the-top with half-and-half and evaporated milk for extra creaminess.
And another secret ingredient? My fave Creole seasoning kicks the flavor up and off the chart! Nothing compares to this recipe, with a smooth, silky sauce permeating every inch of macaroni. You’ll fall head over heels for the brimming Southern flavors this baked mac and cheese offers. You’ll need a bigger spoon, for sure!
Recipe Ingredients
- Flour is an essential thickener to the sauce. When you make the roux, cook it until it doesn’t have that raw flour taste. You can use your favorite all-purpose gluten-free mix if you prefer.
- Dairy – Evaporated milk and half-and-half make a more decadent, creamier sauce without spending all that time simmering it to make it thick enough. I also have a cheap shortcut to making your own evaporated milk. And, yes, you can use half cream and half whole milk if you don’t have half-and-half.
- Seasonings – Onion and garlic powder give flavor without adding extra moisture, Creole seasoning improves the spiciness, and cayenne pepper adds the right touch of heat that is so addictive.
- Cheese – Mozzarella, sharp cheddar, and jack cheese are my faves for this recipe. Although, Gouda, Provolone, and parmesan are fantastic additions. Once I made it with Manchego, kashkaval, and pecorino Romano for someone who couldn’t have cows’ milk but could from sheep or goats. It was surprisingly delicious.
- Macaroni is the base for us to eat all the awesome cheese. While elbow macaroni is the traditional choice, you can use rotini, corkscrew, or penne pasta. Gluten-free pasta will also work as long as you don’t overcook it. Lightly steamed cauliflower will work for a keto-friendly version.
How to Make Southern Baked Mac and Cheese
- Macaroni – Cook the macaroni according to the package instructions.
- The Roux – Add butter to the skillet. As soon as the butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter. Then cook for about a minute to get rid of the flour taste. (Photo 1)
- The Sauce – While stirring, slowly add evaporated milk, a little at a time, followed by the half-and-half. You don’t want the mixture forming lumps. Simmer for 3-5 minutes until it thickens slightly. (Photos 2-4)
- Season – Add onion and garlic powder, Creole seasoning, and cayenne pepper. Bring to a simmer and let it simmer gently for about 2 minutes. Stir in the grated cheeses (reserving some as a topping later), and continue stirring until everything melts into creamy goodness—season with salt and pepper to taste. (Photos 5-6)
- Assemble – Add the pasta to the pot of cheese sauce, and stir to incorporate evenly. Then transfer the pasta mixture into a cast-iron skillet or a lightly greased 2-quart baking dish. Then top with remaining cheese.
- Bake it for 20 minutes in a preheated 375F°/190℃ oven. (Photos 7-8)
Recipe Variations
- Meaty Goodness – Turn this luxury into a one-pot meal by adding bacon, ham, or pulled pork. Then sneak in some steamed veggies and call it good.
- Gluten-Free – There are many gluten-free options, so use your favorite macaroni and replace the roux with your go-to gluten-free thickener. You could go all the way keto-friendly with low-carb flour and cauliflower bits instead of the macaroni.
Tips and Tricks
- The macaroni will continue to cook after you’ve put it in the oven, so making sure it’s al dente (or slightly undercooked) will keep it from getting mushy.
- Another tip for the macaroni is tossing it with a bit of butter or olive oil and letting it cool before mixing it with the cheese sauce to keep it from swelling.
- Room-temperature milk and cream will thicken faster, but no sweat if you forget to remove them from the fridge first. It will just take a minute or two longer to thicken.
Pro Tip: Pre-shredded bagged cheese has additives that make it drier than freshly grated cheese. Nor does it melt as well, so it’s better to break out the grater on this one.
Make-Ahead Instructions
This is a great make-ahead dish if you do it right. Pasta tends to absorb moisture, so add an extra splash of milk to the sauce when you assemble the ingredients. Refrigerate and bake it the next day, or freeze it for up to four months. Thaw frozen mac and cheese overnight and bake it for about 30 minutes.
Serving and Storage Instructions
Hot out of the oven (wait long enough not to burn your tongue😉) is the best way to enjoy Southern mac and cheese.
You can store the leftovers in an airtight container in the fridge for two or three days. Add a dash of milk when you’re ready to reheat.
FAQs
I don’t put eggs in my recipe, but others do, so it’s a personal choice. However, my Trinidad Macaroni Pie has an egg if you want to try that recipe.😍
Sharp cheddar, mozzarella, and jack cheese are my top faves. But pepper jack, smoked cheddar, Gouda, Fontina, and Gruyere are incredible additions too. Mix and match for an exotic mac and cheese.
Is this a trick question? I love spicy! Creole seasonings are a given in this recipe, but you can add chopped jalapenos, bacon bits, chopped shrimp, diced veggies, and even a can of Ro*Tel tomatoes and green chilies.
What to Serve With Southern Baked Macaroni and Cheese
Mac and cheese is a classic usually served with Southern fried chicken, easy coleslaw, and cornbread. Of course, a 7-UP pound cake is always a welcomed finishing touch.
More Incredible Southern Recipes to Try
- Ground Beef Casserole
- Chili Mac and Cheese
- Southern Potato Salad
- Homemade Butter Biscuits
- Southern Corn Pudding
Conclusion
Amazing Southern mac and cheese with creamy, cheesy goodness is the ideal comfort food. Would you like more soul food recipes? Follow me on Facebook to stay up to date.❤️
“I’ve been trying to perfect Mac n cheese for years. In my family/culture, mac n cheese at dinners is everything and if you screw it up, people won’t stop talking about how horrible it was. This recipe changed the game, raised my chef status, and now everyone wants to eat the mac n cheese I’m bringing!! Thanks for this recipe!! You’re making magic in your kitchen and ours!” – Aisha
Thank you!😍
Watch How to Make It
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This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video.
Southern Baked Mac and Cheese
Ingredients
- 8 ounce uncooked macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 12-ounce can evaporated milk
- 1 cup half and half (or ½ cup cream and ½ cup milk)
- ½ -1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ -1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese, grated
- ½ cup
sharp cheddar cheese ,
grated - ½ cup jack cheese (any jack cheese you prefer)
- Salt and pepper, to taste
Instructions
- Cook macaroni according to the package directions. Drain.
- Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Then cook for about a minute to get rid of the flour taste.
- Slowly add the evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
- Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted, evenly combined, and smooth. Add salt and pepper to taste.
- Then add the cooked pasta to the pot, and stir to incorporate evenly.
- Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese.
- Bake at 375F°/190℃ for 20 minutes or until golden and bubbly.
Tips & Notes:
- Place a small skillet on medium heat with 2 tablespoons butter, then toss in 1 teaspoon minced garlic, stir for about 30 seconds and throw in 1 cup bread crumbs. Saute for about 3-4 minutes or until fragrant. Lightly season with salt and pepper, if desired. Then top the mac and cheese with the bread crumbs and bake.
- In a medium bowl, beat the egg then add about ½ cup of the sauce to the egg, return the egg mixture to the sauce, stirring to blend well. Proceed with the cheese and the proceeding steps.
- Don’t use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.
- Sharp cheddar cheese, mozzarella, and jack cheese are my top faves. Or you can also use pepper jack cheese, gouda, fontina, and Gruyere.
- More mozzarella cheese can be added for it gives it a nice gooey pull in every bite.
- Do not cook cheese sauce too long.
- You can also throw in special ingredients such as garlic herbs, dried mustard, crispy fried onion strings, and so on.
- For extra flavor, add chicken breast pieces, spinach, and red bell peppers.
- In case you want to cut down on the calories, use low-fat milk instead of evaporated milk and cut back on half of the cheese.
- It’s best to warm milk. Cold liquid interrupts the cooking process. Heated milk also has a richer flavor than cold milk.
- To avoid lumps, try adding the milk about 2-3 tablespoons at a time. Whisk until it’s incorporated before adding more. Once the can of evaporated milk is all mixed in, add in all the half and half at once.
- Mac and Cheese can be made ahead up to the point of baking, then bake about 30-40 minutes before serving, so it’s hot and fresh. It can as well be made right in the morning and baked just before dinner time.
- It can also be made ahead up to the point of baking and then frozen. It freezes better if you don’t bake it first.
- Reheat in the microwave if there are any leftovers then spray the top with oil or butter for moisture.
- You don’t cover baked mac and cheese with foil as it would steam the inside and prevent it from achieving that slightly crusty golden bubbly top.
- If making for bigger groups of people, you can double or triple the recipe.
- In the absence of cast iron, Mac and Cheese can be baked in almost any oven-safe casserole dish.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Samantha says
This recipe is similar to my Mac and Cheese recipe. I’m originally from North Carolina and it is close to a rendition of Southern Mac and Cheese. I use different seasonings though along with a mixture of cheeses and heavy cream instead of half and half with evaporated milk and noticed that I don’t have to add in flour for the thickness. Great recipe!
imma africanbites says
Than you for sharing your thoughts, Samantha.
Natasha says
I made this and it was delicious. My only question is I want to double the recipe, will just doubling all ingredients work?
Shynese says
I tried this recipe today and it was amazing. Thank you for sharing your gift.
ImmaculateBites says
Awesome! Thanks for taking time out to let me know.
Linda says
Hello,
My mother and family are from South Carolina and Georgia with a documented 300 year history of southern cooking. Authentic “Southern” Baked MAC and Cheese historically is not made with a rue (cooking flour and butter). “Rue” is a classic French European cooking technique.
Thus, your recipe is not “Real Southern” MAC and Cheese.
Nahns says
My family is also from the south, Georgia and South Carolina. And we use a rue to start. Just because your family doesn’t does not mean it’s not southern. Everyone I know starts their recipe with a rue.
ImmaculateBites says
Thank you so much for input. It really means a lot to me that you would take time out to share this with us.
Judy says
I am so sorry that after those 300 years of documented southern cooking someone in your family did not branch out and try this recipe, because it makes the best mac and cheese EVER. A willingness to try something a new and different way in the interest in improving on an old favorite is the hallmark of a GOOD cook. But not a haughty one. In my extensive collection of vintage southern cookbooks there are multiple recipes using a ROUX (not rue). This is a classic southern recipe. Bless your heart, but not your bad manners.
Monica says
♥️Blessyourheartburnotyournad manners♥️ …thanks for the giggle.. and the delicious recipe..im going to go make it now ♥️
Dawn says
This made my day.
Dr. Linda T. says
Ms. Linda, it is Roux (not rue) and it is a staple of creole cooking. Last time I checked, the boot is much farther south than SC! That faux pas alone lets us know to discount the remarks. Not even 30 years ago, a lot of Southern cooking was done using lard but we learned healthier, more tasty ways of accomplishing great dishes and it is still just as southern. That is the difference between a good cook and a great one. That which does not adapt becomes extinct, dear. Have you even tried making this? It is delicious and definitely qualifies as soul food. I’m sorry for whatever made you so sour. I pray your situation improves.
Great recipe. I give it 5 stars.
steven says
Helloooo!?!? If the recipe originated in the south, it is a southern recipe. Obviously southern cooking has been for now centuries, been inspired from cooking styles and dishes from around the world. To say a families recipe is not “authentic southern” is to really fail to understand the virtue of what it is to be a southern dish. A dish like this, passed down from generation to generation in the south would be the epitamy of an authentic southern dish, that cannot be duplicated. I’m gonna try to make this tomorrow for our Thanksgiving meal in California!! Wish me luck, and thanks for sharing this dish with us!!
Yosy says
Hi,
What’s half and half please.
Regards
Yosy
ImmaculateBites says
Hi Yosy, It’s half heavy cream and half milk. Use milk if you can’t find it.
Yosy says
Thank youuu
Linda says
Do you use a small can of evaporated milk or the 12 ounce size? Thanks
ImmaculateBites says
I use the the 12 ounce size
Linda says
Thanks so much, can’t wait to make it.
LaRhesa says
The ingredient list calls for uncooked macaroni and the instructions never mention cooking it. Are we adding uncooked macaroni to the cheese mixture or cooking and draining it first?
imma africanbites says
Please see step#1.You have to cook it first according to the package directions and drain.
Robin blackwell says
Does the macaroni have to be cooked in boiling water or not
imma africanbites says
You have to cook it first and then drain. Please see step #1. Thanks.
Jackie says
Hi
What kind of Jack cheese are you referring to, there are several kinds.
ImmaculateBites says
I usually use Colby Jack cheese. I bet any would work just fine, I have played around with several cheeses and love them all. Just depends on my mode and who am cooking it for.
Catherine Riley says
Hi,
I love your recipes and I pass them around to my friends. Is creole spicy? I am such a baby , I can’t tolerate anything hot .
Thanks
ImmaculateBites says
Thank you so much Catherine, really appreciate the love .
It’s somewhat spicy depending on the brand. It’s very mild in this Mac and cheese . You can make your own and omit the cayenne pepper.
Mea says
I’ve never tried it this way. Makes me want to get up and get the milks and cheeses. I have all the other ingredients.
m'liss says
This looks like the mac & cheese I’ve been searching for. Like you, and everyone else in America, the boxed stuff seems to be one of the only things that all the kids in my life seem to love. (Why is that?) I’ve tried to convince them otherwise often as I’ve tried one involved homemade recipe after another. None have passed the test.
Just looking at your photos I’m guessing yours’ will do the trick; if not for them, certainly for the child in me.
imma africanbites says
My son used to love boxed mac and cheese, too, until we tried this one. Hope you’ll love this as much as my son does. 🙂
Mary says
Sounds incredible. You don’t precook the macaroni?
ImmaculateBites says
I do precook the macaroni.
Reni says
Use uncooked macaroni, is that correct?
ImmaculateBites says
Precook the macaroni before adding to the sauce.
Judy says
Is pasta boiled before adding??
ImmaculateBites says
Yes it is.