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.
Suzanne says
Can you make ahead of time and refrigerate the.bake when guests arrive?
ImmaculateBites says
Yes, but the sauce has to be kept separate from the pasta . The day of the event mix together the sauce and pasta , then bake.
Paula Cangemi says
Thank you, Suzanne, for asking the question that has weighed on my mind!
Its on the menu for New Year’s Eve!!
Racquel says
This dish was wonderful. My dinner guests on Boxing Day enjoyed every bite and asked for more. In the hustle and bustle I forgot it in the oven and it dried out a bit but it was good. Even the children were asking for more. I used the Cajun seasoning and some Mrs. Dash herbs because I couldn’t find the creole seasoning and noticed that the Cajun seasoning had most of the ingredients if I was to make creole seasoning as per your recipe. Thank you for sharing.
imma africanbites says
Glad it turned out well for you, Racquel. Happy holidays!
Irma Henderson says
Thats not the best bake mac . who wants sweet mac cheese. What about the old fashion way. Do you no how to fix it that way?
Mo says
Irma Henderson… Go find an old fashioned recipe you troll! You’re such a twat for this comment smh
Maggiemay1969 says
Betting you used condensed milk and not EVAPORATED milk. Totally different things.
Shaun says
Thank you for sharing this recipe! My family loved it and my Southern husband said to “only make Mac and Cheese this way from now on.” Lol I used sharp cheddar, pepper jack and munster cheeses! I look forward to more recipes !
imma africanbites says
Thank you for taking the time to let me know, Shaun! Happy holidays!
Janice says
I made this today for Christmas dinner. I doubled the recipe and it cane out great and was a huge hit with my family. I am a gluten free vegan so I can’t eat this but I will certainly make it again.
Naa Anim-Appiah says
Thank you for this recipe. It definitely has more flavor than the Mac and cheese recipes I have tried in the past. Thank you for the flavor you bring to cooking.
imma africanbites says
So glad you love this version. Happy holidays and enjoy! 🙂
Candis says
Can you use already shredded bag cheese?
ImmaculateBites says
Yes you can.
Ivy says
Hi. I’ve only got white cheddar can I use just that?
ImmaculateBites says
yes you can.
Tati says
No please dont…pre shredded cheese has a stabilizer and makes it dry
ImmaculateBites says
Thanks for sharing!!!!
Monique Ndagha says
I made this recipe (times 4, I was so nervous the larger quantity was going to alter the taste but it didn’t but) for Thanksgiving and everyone loved it. Buying whole cheese and grating it definitely made a difference. I am making it again for Christmas and will hopefully try different cheeses.
Geni says
I just wanted to thank you so much for sharing this recipe!! I’ve made this 3 times since Thanksgiving 🙂 I’m the aunt that people always ask ‘can you just bring drinks?’ But when I made this everyone LOVED IT -even my picky eater sister- and so many said I should bring it to Christmas Dinner, which is a 1st for me!! Thanks for helping me finally have a GREAT dish people want ME to make and not BUY!!
imma africanbites says
I’m so happy for you, Geni! Wohooo! That’s a major win for me. 😉 And thank you for taking the time to let me know.
R says
Made this twice thanksgiving week. SO GOOD. Second time I used less garlic and onion and more creole seasoning. Perfect blend.
ImmaculateBites says
Am so thrilled it worked out well for you. Thanks for the feedback.
Fernette Crenshaw says
I really don’t cook and was just going to buy some prepared mac and cheese. I wasn’t able to purchase any so I hit the internet for a recipe. Found your recipe and decided to try it. It was a total success! My boyfriend cleaned his plate and declared it delicious! Thank you so much! I just have one question. Is there anyway to substitute some of the ingredients to make it lower in calories? Otherwise, I won’t be able to eat it as often as I like!
ImmaculateBites says
Hello,
A great way to reduce the calories is to use low fat milk instead of evaporated milk and cut back on half of the cheese.
Mary says
Do you use self rising or all purpose flour?
ImmaculateBites says
I use all purpose flour
Julie B. says
I too discovered this recipe on Thanksgiving and tried it out. It was so deliciously cheesy that everyone really loved it! Thanks for sharing this tasty recipe with us.
imma africanbites says
Thank you for trying it out, Julia. I’m so happy it turned out well for you. 🙂
Kysha says
I found this recipe on Thanksgiving day and decided to use it. It was absolutely amazing! I couldn’t believe it tasted like my mom, grandma, or aunts made it. I bookmarked this recipe. Family loved it!
imma africanbites says
Thank you for taking the time to let me know. Glad you like it, Kysha! =)
Sandra Springer says
I’m making this tonight but it’s for an event tomorrow. Is it okay if I do everything, mix it all up but bake it tomorrow before serving. I’d like it to sit in the flavours overnight.
ImmaculateBites says
Can you leave the pasta and sauce separate , then mix in the morning? See notes above. Mac and cheese is best made the day of the event.
Amy says
Hi there,
Is Cajun seasoning the same as creole seasoning?
Thank you!
imma africanbites says
Hi, Amy. Cajun seasoning is a basic blend mix using garlic powder, onion, black pepper, and Cayenne pepper. While Creole seasonings goes further with more herbs ranging from oregano to basil and paprika. You can check my homemade version here >>> https://www.africanbites.com/creole-seasoning/
Erin says
Made this for Thanksgiving, it was delicious. I’ve searched for years for a homemade mac and cheese that I love. This one is the real deal! So glad I came across your site. Can’t wait to try some more of your recipes!
Keisha Willis says
Hello! If you use whole milk and half and half, how much whole milk do you use?
ImmaculateBites says
Hello Keisha,
1 1/2 cups whole milk and 1/2 cup half and half, you can adjust to 1 cup each , if desired . In total you should have 2 cups liquid.