There's a bubbling dish of baked mac and cheese in my oven right now, filling the whole house with that warm, cheesy smell that makes everyone wander into the kitchen. I learned to make Southern baked mac and cheese from my mom's handwritten recipe card, the one with butter stains in the corner and notes scribbled in the margins.
This isn't the boxed kind or even the stovetop version—this is the real deal, the kind you bring to Sunday dinners and holidays, made with five different cheeses, heavy cream, and that custard-style base that keeps it creamy and never dry. It's easier than you'd think, and once you taste that first ooey-gooey forkful, you'll understand why this soul food mac and cheese has been passed down for generations. If you're looking for more creamy comfort food sides, you'll want to bookmark this one alongside my holiday casserole recipes: Cajun Steak Recipe, Grilled Chicken With Lemon, Easy Bang Bang Chicken Bowls .
Why You'll Love This Baked Mac Recipe
This baked mac and cheese checks every box. It's rich without being heavy, creamy without being bland, and it has that perfect balance of gooey cheese and tender pasta. The custard base keeps everything moist and silky, even after reheating.
You don't need fancy cooking skills or hard-to-find ingredients. Just good cheese, heavy cream, and a little patience while it bakes. The chicken broth adds a savory note that makes this taste like soul food, not just a side dish. And the five-cheese blend? That's what makes it truly unforgettable.
Jump to:
Ingredients For Baked Mac
Here's everything you need to make this creamy, dreamy baked mac and cheese.
Pasta & Broth
- Elbow macaroni: The classic choice for mac and cheese because it holds the creamy sauce in every little curve.
- Water mixed with chicken broth : Cooking the pasta in broth instead of plain water adds a subtle savory flavor. I use Better Than Bouillon for convenience.
Cheeses
- Sharp cheddar cheese: Adds a bold, tangy flavor. Save half for topping.
- Colby Jack cheese: Melts beautifully and adds a mild, creamy flavor. Save half for topping.
- Part-skim mozzarella cheese : Gives you that stretchy, gooey texture everyone loves.
- American cheese: Melts incredibly smooth and keeps the sauce creamy.
- Cream cheese: Adds richness and helps create that silky custard base. Microwave for 30 seconds to soften.
Dairy
- Half-and-half : Adds creaminess without making the dish too heavy.
- Heavy cream: This is what makes the sauce luxurious and rich.
Seasonings
- Kosher salt and freshly cracked black pepper: Season to taste—start light since the cheeses add salt.
- Smoked paprika : Adds a warm, smoky flavor and a pretty color.
- Garlic powder : For savory depth.
- Onion powder : Adds a subtle sweetness.
- Mustard powder: A classic mac and cheese ingredient that brightens the cheese flavor.
Custard Base
- Large eggs : This is what creates the custard-style texture and keeps everything creamy.
For the Pan
- Butter: To grease the baking dish and prevent sticking.
See recipe card for quantities.
Instructions For Baked Mac
Follow these steps for perfect, creamy baked mac and cheese every time.
Preheat the oven: Set your oven to 350°F (180°C). Butter an 8x11 or 9x13-inch baking dish generously and set it aside.
Cook the pasta: Fill a large stockpot or Dutch oven halfway with chicken broth or water mixed with 1 tablespoon salt. Bring it to a rolling boil, then add the elbow macaroni. Cook until just under al dente—it should still have a slight bite since it will continue cooking in the oven. Drain well and set aside.
Mix the cheese base: In a large mixing bowl, combine the half-and-half, heavy cream, half of the cheddar cheese, half of the Colby Jack cheese, all of the mozzarella, all of the American cheese, and all of the cream cheese. Stir everything together until well combined. The cream cheese might be a little chunky at first, but it will melt as you mix.
Season and taste: Add the smoked paprika, garlic powder, onion powder, mustard powder, and a light sprinkle of kosher salt and black pepper. Stir well, then taste the mixture. Adjust the seasoning if needed—remember, the cheese is already salty, so go easy at first.
Combine pasta and eggs: Add the cooked macaroni and the eggs to the cheese mixture. Stir everything together until the pasta is fully coated and the eggs are completely incorporated. The mixture will look thick and creamy.
Assemble: Pour the macaroni mixture into your prepared baking dish. Use a spoon to spread it evenly across the pan.
Top and bake: Sprinkle the remaining cheddar and Colby Jack cheeses over the top. Add a light dusting of smoked paprika if you like a little extra color and flavor. Slide the dish into the oven and bake for 35 minutes, until the top is bubbly and lightly browned.
Rest and serve: Let the mac and cheese cool for about 5 minutes before serving. This helps it set up a little and makes it easier to scoop. Serve hot for the creamiest, most luxurious texture.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven, adding a splash of milk if needed.
Substitutions and Variations
You can adjust this baked mac recipe based on what you have in your kitchen.
Cheese swaps: If you don't have all five cheeses, you can use what you have. Try Monterey Jack, Gouda, or even a smoky cheddar. Just keep the total amount of cheese the same.
Dairy adjustments: You can replace the half-and-half with whole milk, but the sauce won't be quite as rich. For a lighter version, use 2% milk and reduce the heavy cream to ½ cup.
Pasta options: Elbow macaroni is traditional, but you can use shells, cavatappi, or penne. Just make sure to cook it until just under al dente.
Add-ins: Stir in cooked bacon, diced jalapeños, or sautéed onions for extra flavor. Some people like to add a breadcrumb topping for crunch—just mix panko with melted butter and sprinkle it on top before baking.
Equipment You'll Need For Baked Mac
Here's what you'll use to make this Best Southern Baked Mac and Cheese :
Measuring cups and spoons: To keep your ingredient amounts accurate.
8x11 or 9x13-inch baking dish: For baking the mac and cheese.
Large stockpot or Dutch oven: To cook the pasta.
Large mixing bowl: For combining the cheese mixture.
Box grater or food processor: To shred the cheese quickly.
Wooden spoon: For stirring everything together.
Storage and Reheating Tips
This baked mac and cheese keeps well in the fridge, which makes it perfect for meal prep or leftovers.
Store it in an airtight container in the refrigerator for up to 4 days. When you're ready to reheat, you can use the microwave or the oven. For the microwave, heat individual portions on medium power, stirring halfway through. For the oven, cover the dish with foil and bake at 350°F for about 20 minutes, or until heated through.
If the baked mac and cheese looks a little dry after storing, stir in a splash of milk or cream before reheating. This helps bring back that creamy texture.
Expert Tips For Best Southern Baked Mac and Cheese
Here are a few tricks to make sure your baked mac and cheese turns out perfect every time.
Don't overcook the pasta. You want it just under al dente because it will continue cooking in the oven. Overcooked pasta leads to mushy mac and cheese.
Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy. Shredding your own cheese takes a few extra minutes, but it makes a big difference.
Let the cream cheese soften. Pop it in the microwave for 30 seconds so it mixes in smoothly. Cold cream cheese will leave lumps in your sauce.
Taste before baking. The cheese mixture should taste well-seasoned before it goes in the oven. Adjust the salt, pepper, and spices to your liking.
Let it rest. Those 5 minutes of cooling time help the custard set up so you get clean, beautiful servings instead of a runny mess.
FAQ
What goes with macaroni and cheese?
Baked mac and cheese pairs perfectly with fried chicken, BBQ ribs, collard greens, cornbread, and baked beans. For holidays, try serving it with turkey, or roasted vegetables. Liam always asks for it with chicken tenders on the side.
How to make mac and cheese pasta?
Cook your pasta in boiling chicken broth or salted water until just under al dente. Mix it with a creamy cheese sauce made from heavy cream, eggs, and multiple cheeses, then bake until bubbly. The custard-style base is what makes this version extra creamy.
What is the secret to great mac and cheese?
The secret is using a custard base with eggs and heavy cream, cooking the pasta in chicken broth for extra flavor, and not skimping on the cheese. Five different cheeses give you the best texture and taste. Also, don't overbake it—you want it creamy, not dry.
What is mac and cheese made of?
Traditional mac and cheese is made with elbow macaroni, cheese, milk or cream, butter, and seasonings. This Southern version uses five cheeses (cheddar, Colby Jack, mozzarella, American, and cream cheese), heavy cream, half-and-half, eggs, and savory seasonings like garlic powder and smoked paprika.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Southern-Style Baked Mac and Cheese
Ingredients
Equipment
Method
- Preheat the oven to 350°F and generously grease a baking dish with butter, setting it aside once coated.
- Bring the chicken broth to a rolling boil, add the macaroni, and cook until just shy of al dente before draining completely.
- In a large bowl, combine half of the cheddar, half of the Colby Jack, all mozzarella, American cheese, cream cheese, half-and-half, and heavy cream.
- Stir in smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper, tasting and adjusting seasoning before continuing.
- Fold the drained pasta into the cheese mixture, then stir in the eggs until everything is evenly incorporated.
- Transfer the mixture into the prepared baking dish and smooth the surface evenly.
- Scatter the remaining cheddar and Colby Jack over the top and lightly dust with additional smoked paprika.
- Bake uncovered until bubbly and golden across the surface.
- Remove from the oven and allow it to rest briefly before serving warm.
Leave a Reply