Southern Baked Mac and Cheese

Content… The Southern Recipe Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Incredible Southern Recipes to Try Conclusion Watch How to Make It

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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

1. 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.
2. 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.
3. 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

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

1. Ground Beef Casserole
2. Chili Mac and Cheese
3. Southern Potato Salad
4. Homemade Butter Biscuits
5. 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.