Southern-style mac ’n’ cheese is a rich and creamy dish with a custard-like texture and a golden, bubbly top. It uses a blend of cheeses like sharp cheddar, Monterey Jack, and mozzarella, combined with eggs and evaporated milk for a smooth, velvety base that sets perfectly when baked.
This recipe delivers a comforting, cheesy flavor without the need for a roux, making it simple and satisfying. Plus, it’s the kind of dish that makes you want to hug your grandma—or at least your casserole dish.
The secret to great Southern mac ’n’ cheese? Good-quality block cheese and giving the dish time to rest after baking. This lets everything firm up so it’s easy to serve in neat portions.
Whether it’s for a family dinner, holiday gathering, or cookout, this dish brings warmth and tradition to the table. It’s the edible equivalent of a cozy blanket.
If you’re looking for a straightforward recipe that doesn’t compromise on flavor or texture, this Southern-style mac ’n’ cheese is a perfect choice. It’s creamy, cheesy, and has just the right amount of crisp on top to keep every bite interesting.
Essential Ingredients for Southern-Style Mac ’n’ Cheese
To make Southern-style mac ’n’ cheese, we focus on a blend of cheeses, the right pasta and dairy, and seasonings that bring out the best flavors. Each choice plays a key role in creating the creamy, rich, and comforting dish we all expect (and crave).
Cheese Selection and Blend
The cheese blend is central to Southern mac ’n’ cheese. We usually combine sharp cheddar cheese for bold flavor with a milder cheese like Colby Jack to keep it smooth and creamy.
Some recipes add Velveeta cheese for extra meltiness and a silky texture. Using block cheese and shredding it ourselves helps the cheese melt better and taste fresher.
Save a little sharp cheddar and Colby Jack to sprinkle on top, which bakes into a golden, crispy crust. Because who doesn’t love a crunchy cheese topping?
Pasta and Dairy Choices
Elbow macaroni is the classic pasta for this dish. It holds sauce well and has the right size for bites of cheesy goodness.
Cooking it al dente is important so it doesn’t get mushy in the oven. For the dairy base, we like using a mix of evaporated milk and half and half.
This combo gives creamy richness without being too heavy. Some recipes call for milk alone or add sour cream for extra tang and creaminess.
To help the mac ’n’ cheese set firmly when baked, we include eggs in the mix. Eggs: not just for breakfast anymore!
Seasonings That Elevate Flavor
Seasonings may seem simple, but they add depth. We often use onion powder and garlic powder to boost savory notes without overpowering the cheese.
Salt and black pepper are essential, but we keep amounts balanced to enhance the natural flavors. Some cooks add a bit of butter to grease the baking dish or mix into the sauce for a richer mouthfeel, though it’s not required for creaminess.
The result? A traditional Southern mac ’n’ cheese with a creamy interior and a crusty, flavorful top. For a full recipe, check out Southern baked mac and cheese at cookswithsoul.com.
Step-by-Step Guide to Making Southern Baked Mac ’n’ Cheese
To make the perfect Southern baked mac and cheese, we need to focus on cooking the pasta just right, mixing the cheeses and liquids carefully, and baking it to achieve a golden, bubbly top. Attention to detail in each step ensures the creamy texture and rich flavor that makes this comfort food a classic.
Cooking the Elbow Macaroni
Cooking the elbow macaroni properly is essential for our baked mac and cheese recipe. Bring a large pot of water to a rolling boil and add a generous amount of salt for flavor.
The pasta should cook until just al dente, meaning it has a slight firmness when bitten. Overcooked pasta will turn mushy in the oven, and nobody wants sad, soggy noodles.
Once the pasta reaches the right texture, drain it thoroughly. Any extra moisture left behind can thin the cheese sauce and affect the creaminess.
Set the pasta aside after draining to prepare the cheese mixture for combining. Trust us, the noodles will thank you.
Preparing the Cheese Mixture
The cheese mixture creates the soul of Southern mac and cheese. Start by beating the eggs until frothy, then slowly mix in evaporated milk and half & half.
This combination forms a creamy custard base, which sets as the dish bakes. Next, add a blend of shredded block cheeses—sharp cheddar, mild cheddar, Monterey Jack, and mozzarella are ideal.
Using block cheese is important as it melts smoother than pre-shredded cheese. Reserve some shredded sharp cheddar and Monterey Jack for topping later.
Season with salt and black pepper to complete the mix. The cheeses, eggs, and milk work together to create that classic custard-like texture.
Layering and Baking Techniques
Before adding the pasta and cheese mixture to the baking dish, grease it with butter or spray it with non-stick cooking spray. This prevents sticking and helps the edges crisp nicely.
Fold the cooked macaroni gently into the cheese mixture, making sure every noodle is coated. Then transfer everything into the prepared dish.
Sprinkle the reserved cheese on top for that golden, bubbly crust. Bake uncovered at 350°F for about 40 minutes.
The dish is done when the top is lightly browned and bubbling, and the edges appear set. Let it rest for 10-15 minutes after baking so the mac and cheese can firm up and slice neatly.
Now, grab a fork and dig in—just don’t forget to share!
Tips for Creaminess and Texture
For creamy macaroni and cheese, timing and ingredient quality matter. Always cook pasta al dente and drain it well.
A mix of evaporated milk and half & half brings richness without turning your dish into a dairy overload. Eggs are key for that custard-like texture, helping the mac and cheese hold its shape when sliced.
Freshly shredded block cheese melts better and tastes way more impressive than the bagged stuff. Pre-shredded cheese often contains anti-caking agents, so skip it if you want the smoothest results.
If the top starts to brown too fast while baking, just throw on some foil to prevent a burnt cheese tragedy. Letting the dish rest after baking helps firm up the layers and gives you that classic creamy texture everyone loves.
