Southern Baked Mac and Cheese is rich, creamy, custardy, and loaded with layers of real cheese — not the boxed stuff. Here’s a traditional, soul-food–style recipe that delivers that golden, bubbling top and creamy interior every time.
🧈 Southern Baked Mac and Cheese
Ingredients
For the pasta:
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1 lb (450 g) elbow macaroni (or cavatappi)
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1 tbsp salt (for pasta water)
For the cheese sauce:
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4 tbsp (½ stick) butter
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¼ cup (30 g) all-purpose flour
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3 cups (720 ml) whole milk
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1 cup (240 ml) heavy cream
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika (optional, for color)
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½ tsp mustard powder (optional, for depth)
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2 cups (200 g) sharp cheddar cheese, shredded
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1 cup (100 g) Monterey Jack or Colby Jack cheese, shredded
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1 cup (100 g) mozzarella or Gruyère (for creaminess)
For layering & topping:
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2 cups (200 g) sharp cheddar (extra for layering)
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2 large eggs
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¼ cup (60 ml) evaporated milk or cream
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Optional: a sprinkle of paprika or smoked paprika for color
Instructions
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Cook the pasta:
Boil macaroni in salted water until just al dente (a minute or two shy of the package time). Drain and set aside. -
Make the roux:
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw flour taste. -
Add milk and cream:
Slowly whisk in milk and cream until smooth. Continue cooking until the mixture thickens slightly (about 5–7 minutes). -
Add seasonings & cheese:
Stir in salt, pepper, paprika, and mustard powder.
Add your 3 cups of mixed cheeses, one handful at a time, until melted and smooth. -
Combine with pasta:
Add the cooked macaroni to the cheese sauce and stir to coat evenly. -
Prepare the custard layer (the Southern secret):
In a bowl, whisk together the eggs and evaporated milk.
Stir this gently into the mac and cheese — it’ll give you that signature set custard texture once baked. -
Layer and bake:
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Pour half of the mac and cheese into a greased 9×13-inch baking dish.
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Sprinkle a generous layer of the reserved sharp cheddar.
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Add the rest of the mac and cheese, then top with the remaining cheese.
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Sprinkle with a touch of paprika if desired.
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Bake:
Bake at 350°F (175°C) for 30–40 minutes, or until the top is golden brown and bubbly. -
Cool slightly & serve:
Let it rest 10 minutes before serving so it sets up beautifully.
💡 Southern Cook’s Tips
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Use block cheese you shred yourself — pre-shredded cheese has anti-caking agents that make sauces grainy.
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Mix cheese types: sharp cheddar for flavor, Jack or Gruyère for creaminess, mozzarella for stretch.
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For extra soul-food flair, stir in a little Velveeta (½ cup cubed) to the sauce — makes it ultra creamy.
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Add-ins: bits of crispy bacon, caramelized onions, or a sprinkle of crushed Ritz crackers on top.
Would you like me to give you the “soul food Sunday” version — the extra-rich, baked-until-crusty mac that Southern grandmas make for holidays? It uses 5 cheeses and a touch of seasoning magic.
