Southern Mac and Cheese

55 min | intermediate

Close-up of baked Southern mac and cheese in a white casserole dish, with a wooden spoon scooping out creamy elbow pasta from a browned, bubbly cheese topping.

Published Jul 16, 2026

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

Review

Introduction

Southern mac and cheese is a baked pasta dish with a rich custardy sauce and a blend of cheddar, Colby Jack, mozzarella, and Parmesan.

It fits Sunday dinner, holiday tables, potlucks, and make-ahead family meals, especially when you want a hearty side dish.

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Bowl of Southern baked macaroni and cheese with a creamy, rich sauce and browned cheesy top, set on a white table. A white casserole dish of more mac and cheese sits softly blurred in the background beside a blue-and-white checkered cloth.

How to Make Southern Mac and Cheese

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Prep the oven and pasta

Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
Boil the macaroni in salted water until just shy of al dente, then drain well.
Mix the custard base

Whisk the heavy cream, evaporated milk, whole milk, and eggs in a large bowl.
Whisk in the garlic powder, onion powder, mustard, paprika, salt, and black pepper.

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Add cheese and pasta

Fold in the cheddar, Colby Jack, mozzarella, and Parmesan, saving about 1 cup for the top.
Add the drained macaroni and stir until every piece looks coated.
Fill the baking dish

Pour the mixture into the prepared dish and spread it into an even layer.
Scatter the reserved cheese over the top for a golden crust.
Bake until set

Bake for 30 to 35 minutes, until the center is just set and the top is browned.
If needed, broil for 1 to 2 minutes for deeper color.

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Rest before serving

Let the mac and cheese rest for 10 minutes before serving.
The slices hold better, and the sauce stays creamy instead of runny.

Close-up of baked Southern mac and cheese in a white bowl, with elbow macaroni in a creamy orange cheese sauce and a browned, bubbly top. A larger serving dish is softly blurred in the background on a white wooden table.

Substitutions

Sharp cheddar for smoked cheddar: Smoked cheddar adds a gentle barbecue note and keeps the same melt. The flavor feels deeper without changing the creamy texture.
Colby Jack for Monterey Jack: Monterey Jack melts smoothly and keeps the casserole mild and stretchy. It makes the texture extra creamy, which works well with the sharper cheddar.
Paprika for Cajun seasoning: Cajun seasoning adds more heat and a stronger savory kick. Use a light hand so the cheese still leads the flavor.

Close-up of baked southern mac and cheese in a white casserole dish, with a wooden spoon lifting a creamy scoop. The top is glossy and golden with dark browned spots from broiling.

Tips

Shred your own cheese: Pre-shredded cheese carries starch that can dull the melt. Freshly shredded cheese gives a smoother, creamier casserole.
Undercook the pasta: The macaroni keeps cooking in the oven and absorbs custard. Stop boiling early to avoid soft, swollen noodles.
Use room-temperature eggs: Room-temperature eggs blend faster and reduce the risk of streaks. Cold eggs can make the custard mix look uneven.
Rest before scooping: A short rest firms the custard and settles the bubbling cheese. You get neater scoops and a less greasy surface.

Nutrition Facts ^*

Energy	673	kcal
Protein	31	g
Total Fat	40	g
Carbohydrates	49	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my mac and cheese dry?: Dry mac and cheese usually comes from overbaking or overcooked pasta. Pull it when the center barely jiggles, since it sets more as it rests.
Why did the cheese mixture look grainy?: Graininess can happen when the dish bakes too long or the cheese gets too hot. Bake only until set, and shred cheese from blocks.
Can I assemble it ahead of time?: Yes. Assemble the dish, cover, and refrigerate it for up to one day. Let it sit out 20 minutes before baking, or add a few extra minutes.
What is the best pasta texture before baking?: The noodles should be slightly firm in the center. That texture keeps the casserole creamy instead of mushy.
How should I reheat leftovers?: Reheat covered portions at 325°F with a splash of milk. That gentle heat loosens the sauce without making the cheese greasy.

Serving Suggestions

This baked mac and cheese pairs well with fried chicken, collard greens, or a holiday ham.

A dash of hot sauce or a spoonful of Dijon adds brightness against the rich cheese.

For a crisp finish, top it with buttered cracker crumbs before baking.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.