Southern Baked Mac and Cheese

Here’s a rich, creamy, and soul-warming Southern Baked Mac and Cheese recipe — made from scratch with layers of cheese, a velvety custard base, and a golden, bubbly top. It’s the kind of mac and cheese that’s creamy inside and slightly crisp around the edges — a true Southern classic.

Southern Baked Mac and Cheese

Ingredients

For the pasta:

1 lb (450 g) elbow macaroni (or cavatappi, shells, or penne)
1 tablespoon salt (for pasta water)

For the cheese sauce:

4 tablespoons (½ stick) unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk (warm)
1 cup heavy cream (optional, for extra creaminess)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon mustard powder (optional, adds depth)
½ teaspoon garlic powder (optional)
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby Jack or Monterey Jack cheese

For the egg custard (Southern-style touch):

2 large eggs, lightly beaten
½ cup evaporated milk (or regular milk)

For the topping:

1 cup shredded cheddar or Colby Jack cheese (for topping)
2 tablespoons melted butter (optional, for golden crust)

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.
Cook the pasta until just al dente (about 1 minute less than the package instructions).
Drain and set aside — do not overcook, as it will continue to cook in the oven.

2. Make the cheese sauce

In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to form a roux (it should be slightly foamy but not browned).
Gradually whisk in the warm milk and cream, stirring constantly to avoid lumps.
Cook for 4–5 minutes, until the sauce thickens and coats the back of a spoon.
Season with salt, pepper, paprika, mustard powder, and garlic powder.
Stir in 2½ cups cheddar, 1 cup mozzarella, and 1 cup Colby Jack until melted and smooth.
Remove from heat.

3. Combine pasta and sauce

In a large bowl, combine the cooked macaroni with the cheese sauce. Mix until evenly coated.
In a small bowl, whisk together the eggs and evaporated milk, then stir this mixture into the cheesy pasta.
- This gives the dish that rich, slightly firm Southern-style texture when baked.

4. Layer and assemble

Preheat oven to 175°C (350°F).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Spoon half the mac and cheese mixture into the dish.
Sprinkle with half of the remaining shredded cheese.
Add the rest of the mac and cheese, then top with the remaining cheese and drizzle with melted butter (if using).

5. Bake

Bake uncovered for 30–40 minutes, or until the top is golden, bubbly, and slightly crisp around the edges.
Let it rest for 10 minutes before serving — this helps the custard set and makes slicing easier.

Tips & Variations

Cheese mix: Sharp cheddar gives bold flavor, while Jack or mozzarella add creaminess and stretch.
Extra rich: Substitute half the milk with half-and-half or evaporated milk.
Spicy version: Add ¼ teaspoon cayenne pepper or diced jalapeños.
Crunchy topping: Mix 1 cup of panko breadcrumbs with melted butter and sprinkle on top before baking.
Make-ahead: Assemble (without baking), cover, and refrigerate up to 24 hours. Add 10–15 minutes to baking time.

Serving Ideas

Serve alongside:

Fried chicken or pork chops
Collard greens or green beans
Cornbread or biscuits

Would you like me to give you the ultra-creamy version (no eggs, extra sauce-heavy) or keep this classic custard-style Southern version?