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.
KC says
This has been my go-to recipe for a couple of years now. I try others but always revert back to this one. It is by far the easiest and best recipe I have come across. Everyone loves it!
ImmaculateBites says
Hi Kc,
That’s fantastic to hear! When a recipe becomes a go-to, especially for something as beloved as Southern Baked Mac and Cheese, you know it’s a winner.
It’s the ultimate compliment when you’ve tried others but keep coming back to this one. And hearing that everyone loves it makes it even better!
Thank you for sharing your experience and for making this recipe a staple in your kitchen. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️✨
Audrey says
Made this tonight, and it was SO good! The family loved it. Thanks for sharing!
ImmaculateBites says
You’re very welcome! I’m thrilled to hear that the Southern Baked Mac and Cheese was a hit with your family. When a dish gets the family seal of approval, you know it’s a keeper!
Thank you for taking the time to share your experience. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️✨
Kim Howe says
Made this yesterday and it was delicious. Kids loved it and and I am a huge Mac-n-Cheese lover and I would make this one again every time. I doubled the recipe for my family of 5 so we would have leftovers for next day. I only had heavy whipping cream so mixed half skim milk with heavy whipping cream to balance out the thickness. I love seasoning and not afraid to use it, but I would use less onion powder next time as it was the strongest season we could taste. Would add more creole or even cayenne, it wasn’t spicy at all. Feel confident I could take this for Thanksgiving dinner with my biracial family and wouldn’t get talked about. Thank you!
ImmaculateBites says
Hi Kim!
You’re very welcome! I’m thrilled to hear that the Mac-n-Cheese was a hit with both you and your kids. Doubling the recipe for leftovers is a smart move—Mac-n-Cheese is one of those dishes that’s just as good, if not better, the next day.
Your adaptation with heavy whipping cream and skim milk sounds like a great way to balance out the texture. And it’s good to know about the onion powder; adjusting seasonings to personal taste is one of the joys of home cooking.
I love that you’re considering taking this dish to Thanksgiving dinner. That’s the ultimate compliment!
Thank you for sharing your experience and your tweaks. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️✨
Stacy Bailey says
I am looking for a creamy macaroni and cheese with the bubbly crispy cheesy top. The flavors were delicious, but after baking it in the oven the creaminess went away. I will try this recipe again, but next time maybe bake for less tim
Imma says
I understand. Baking it less time might make it creamier. However, my stovetop version is the creamiest. Have you tried it yet?
https://www.africanbites.com/stovetop-mac-and-cheese/
N chef says
This has been my go to lately ! I didn’t have evaporated milk so used all half and half instead and it still comes out so good ! Perfect seasoning blend
Imma says
Thank you, . Stay tuned for more amazing recipes.
Lanie says
Is it really 8 oz of macaroni or one box which is 16 oz?
Imma says
I used an 8-ounce package because I like a lot of cheese with my macaroni. But you can use a 16-ounce package if you prefer a macaroni-heavy mac and cheese.
Juanita B says
I think I’ve made this twice and both times it didn’t come out. It’s always flourey and I don’t know why. I always make it on low temperatures.
Imma says
I’m so sorry. I honestly don’t know why that happened. Did you make sure the flour was cooked enough in the butter? A well cooked roux is important.
Palindrome says
What is Jack cheese? Pepper jack? Montery Jack? Colby Jack? Something completely different? I’ve never heard of straight up Jack cheese. – Will return to review officially after i make this but wondering about this question.
Imma says
Please let me know what you think after you try the recipe. 🙂
Many people (including me) shorten Monterey Jack is shortened to Jack .
Michelle says
I’m so thankful you answered this question! I default to colby jack so it would be helpful to clarify in the recipe.
Imma says
Hi Michelle, I’ve updated the recipe. Thanks for stopping by:)
Lori Hoover says
Can this be done in a crockpot? We are going camping and I like to use my crockpot for certain meals. I already made it in the oven for my son’s graduation party and everyone loved it!
Imma says
I have not made this recipe in a slow cooker, but I don’t see why it wouldn’t work. You might want to try it at home before just to make sure. You can put all of the ingredients (including the uncooked pasta) in your crockpot. Stir, making sure all the pasta is submerged in the liquids. Then cook it on low for an hour. How long it takes will depend on your slow cooker, so check for doneness about every half hour to make sure it doesn’t overcook. Please let me know how it goes.
Ashley says
This is my go to Mac and cheese recipe! It is absolutely delicious and PERFECTLY seasoned! My only change is that I use 2 cans of evaporated milk and leave out the half and half. Mainly do that because I did not have half and half one time I was making this. Either way, it is delicious! This is a hit every-time I make it. Thank you for sharing!!!
Imma says
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Christal W says
This recipe is so flavorful and savory. It will be a huge hit at the party. This is the simplest but most decadent Mac and cheese I’ve made in a long time. This will be my go-to from now on! Thank you Imma!
Imma says
Oh great to hear that. Thank you so much!
M jack says
Lovely recipe. Thank you. I have just made 3 batches. 2 for my sons birthday and 1 for freezing. Do u defrost before putting it in the oven?
Imma says
Awesome! Yes, I leave it in the fridge overnight so it at least isn’t as hard when it goes in the oven.
Hope says
How many will this recipe serve?
Imma says
The recipe makes around 8 cups. A serving is one cup, so technically it should serve 8 people. However, that depends on how many servings each person eats.
Ann-Cathrin Eide says
Going to make this today
Does the pasta get soggy after baking in the oven? Do i need to cook the pasta al dente?
Imma says
Yay! I hope you absolutely love it. The macaroni should not get soggy, but I would cook it al dente to reduce the risk. Please let me know how it goes.
Omi says
It says 2 cups half and half but then says 1/2 cup cream with 1/2 cup milk. There’s a whole cup unaccounted for. Or did you mean 1 cup milk 1 milk cream and that’ll give you 2 cups of half and half?
Imma says
Sorry, where are you getting 2 cups? I may be missing something, but my recipe says 1 cup half-and-half.
Kim says
I am going to be trying this recipe in a couple days. I am afraid it will be too spicy with both cayenne pepper and the creole seasoning.
Is it safe to leave out the cayenne pepper and just use the creole seasoning? Will it make a difference in taste? Is there anything I could substitute the cayenne pepper with?
ImmaculateBites says
Hi Kim!
Absolutely, you can adjust the spice level in the Southern Baked Mac and Cheese recipe to suit your taste preferences. If you’re concerned about the dish being too spicy, it’s perfectly fine to leave out the cayenne pepper and just use the Creole seasoning. The Creole seasoning alone will still provide a nice flavor profile without making the dish too hot.
If you still want a hint of warmth without the heat of cayenne, you might consider:
Paprika: Regular paprika can add color and a mild pepper flavor without the heat.
Smoked Paprika: For a smoky flavor with a very mild heat.
A Pinch of Black Pepper: For a subtle kick without the intensity of cayenne.
Remember, recipes are guidelines, and you can always adjust them to your liking. The most important thing is that you enjoy the final dish! Enjoy your cooking!
Jan says
You state in the recipe about adding a bread crumb topping, but you never mention how much bread crumbs to add to the melted butter. How much do you recommend?
Imma says
Sorry about that. I don’t usually add that touch, but ½-¾ cup of bread crumbs and 2 tablespoons of butter should do it. A dash of Creole seasoning won’t hurt, either.