There is something truly magical about a classic comfort dish that hugs you from the inside out, and this Southern Baked Macaroni and Cheese Recipe does just that. With its creamy cheese sauce, perfectly cooked elbow macaroni, and that irresistible golden crust on top, every bite feels like a warm, cheesy embrace. This recipe has been handed down and perfected to combine simple ingredients with the rich traditions of Southern cooking, resulting in a dish that’s both nostalgic and utterly satisfying. Whether you’re serving it for a family gathering or craving a hearty weeknight dinner, this Southern Baked Macaroni and Cheese Recipe will quickly become your go-to indulgence.
Ingredients You’ll Need
The beauty of this Southern Baked Macaroni and Cheese Recipe lies in its simplicity. Each ingredient plays a crucial role, bringing depth, creaminess, and that perfect cheesy melt to the dish. From sharp cheddar cheese for robust flavor to eggs that give the casserole its signature custardy texture, every addition is essential to creating this beloved classic.
- 4 cups dry elbow macaroni: The quintessential pasta shape for trapping that luscious cheese sauce in every bite.
- 3 tbsp salted butter: Adds richness and helps build the foundation for a creamy sauce.
- 3 tbsp all-purpose flour: Perfect for thickening the cheese sauce without making it gloopy.
- 2 cups whole milk: Provides creaminess and a smooth texture that ties the sauce together.
- 3 cups shredded sharp cheddar cheese: Offers that sharp tang and melty goodness that defines Southern mac and cheese.
- 6 eggs: Give the casserole structure and a silky, custard-like finish.
- 1/2 tsp salt: Balances and enhances all the flavors.
- 3 cups shredded sharp cheddar cheese (divided in half): Used for layering, ensuring a cheesy crust and gooey interior.
How to Make Southern Baked Macaroni and Cheese Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). Preheating ensures a nice, even bake that will create a crispy, golden top while keeping the inside creamy and dreamy.
Step 2: Cook the Macaroni
Bring a large pot of salted water to boil and cook the elbow macaroni according to the package instructions. Once tender, drain and rinse with cold water to stop any further cooking and keep those noodles firm enough to hold all that cheesy goodness.
Step 3: Make the Cheese Sauce
Using the same pot, melt your butter over low to medium heat. This not only saves dishes but keeps all your flavors in one place. Next, whisk in the flour and cook it for about 3 minutes, stirring constantly to create a smooth roux that will thicken your sauce beautifully.
Step 4: Add Milk and Cheese
Slowly pour in the milk while whisking continuously. Keep the heat low to avoid curdling. Stir until the mixture thickens to a luscious, velvety texture. Then, stir in 3 cups of sharp cheddar cheese until melted and smooth — this is where the magic truly happens.
Step 5: Combine Macaroni with Cheese Sauce and Eggs
Remove the pot from the heat and fold in the drained macaroni so every noodle is coated in that rich cheese sauce. In a separate bowl, whisk together the eggs and salt, then gently stir this egg mixture into the cheesy pasta to give your dish that signature baked custard texture.
Step 6: Layer and Bake
Now comes the fun part. Pour half of your macaroni mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese over it, then add the remaining macaroni and top with the rest of the cheese. Cover with foil and bake for 30 minutes to let everything melt and meld together perfectly.
Step 7: Final Bake and Finish
Remove the foil and bake uncovered for an additional 15 to 20 minutes. Look out for a golden brown top and a set center — a knife inserted should come out clean, signaling your Southern Baked Macaroni and Cheese Recipe is perfectly cooked and ready to enjoy.
How to Serve Southern Baked Macaroni and Cheese Recipe
Garnishes
Elevate your serving with a sprinkling of fresh herbs like chopped parsley or chives for a pop of color and a hint of freshness. A dash of smoked paprika or a few crispy fried onions on top can add a delightful contrast to the creamy cheese.
Side Dishes
This Southern Baked Macaroni and Cheese Recipe pairs wonderfully with tangy coleslaw, buttery cornbread, or a crisp green salad to balance the richness. For a heartier meal, add some slow-cooked pulled pork or fried chicken on the side to complete your Southern feast.
Creative Ways to Present
For gatherings, serve this macaroni and cheese in small, individual ramekins to impress your guests with portion-perfect servings. Alternatively, turn it into a casserole bar where friends and family can add their favorite toppings like bacon bits, diced jalapeños, or extra cheese. It’s a fun way to make this classic your own.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Southern Baked Macaroni and Cheese Recipe will stay fresh for up to 3-4 days, making it easy to enjoy a comforting meal even on busy days.
Freezing
If you want to freeze the dish, assemble it but skip the baking. Wrap the casserole tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. This way, you can bake it fresh whenever the craving hits, just adjust cooking time accordingly.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly, usually about 20-25 minutes. For quicker reheating, microwave in intervals, stirring in between to ensure the cheese sauce remains smooth and creamy.
FAQs
Can I use other cheeses besides sharp cheddar in this Southern Baked Macaroni and Cheese Recipe?
Absolutely! While sharp cheddar is classic for its bold flavor, feel free to mix in mozzarella for gooey stretch or gouda for a smoky depth. Just be sure to use cheeses that melt well to keep that creamy texture.
Is it necessary to use eggs in this recipe?
Eggs provide that custard-like firmness that sets Southern baked mac and cheese apart from stovetop versions. While you can omit them, the texture will be less dense and more saucy rather than sliceable.
Can I make the pasta ahead of time?
Yes, you can cook the macaroni a few hours ahead and toss it with a little oil to prevent sticking. Just make sure to mix it into the cheese sauce and eggs right before baking for best results.
How do I avoid curdling when making the cheese sauce?
Keep the heat low when adding milk and cheese, and stir constantly. Adding the eggs off the heat also helps prevent scrambling. Patience and gentle heat are key for a smooth, creamy sauce.
What is the best way to get a crispy top on my baked macaroni and cheese?
Removing the foil for the last 15-20 minutes of baking allows the cheese on top to brown and crisp up nicely. You can also broil it for a minute or two if you want extra golden, bubbly crust—just watch it closely!
Final Thoughts
This Southern Baked Macaroni and Cheese Recipe is more than just a side dish; it’s a celebration of comfort, tradition, and cheesy goodness that brings people together. Once you try it, you’ll understand why it’s cherished in Southern kitchens across generations. So grab your ingredients, preheat that oven, and treat yourself to the kind of meal that feels like a warm hug from the inside out. Happy baking!
Print
Southern Baked Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Southern Baked Macaroni and Cheese recipe features creamy, cheesy elbow macaroni layered with sharp cheddar cheese, baked to a golden perfection. The dish combines a rich cheese sauce made from a roux base with whole milk and sharp cheddar, mixed with eggs for extra richness and structure. It’s a comforting, crowd-pleasing casserole perfect for family dinners or holiday gatherings.
Ingredients
Dry Ingredients
- 4 cups dry elbow macaroni
- 1/2 tsp salt
- 3 tbsp all-purpose flour
Dairy & Eggs
- 3 tbsp salted butter
- 2 cups whole milk
- 6 eggs
- 6 cups shredded sharp cheddar cheese (divided: 3 cups for cheese sauce, 3 cups for layering)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the macaroni and cheese.
- Cook the macaroni: Boil the 4 cups of dry elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Make the roux base: In the same pot, melt 3 tablespoons of salted butter over low to medium heat.
- Add flour: Whisk in 3 tablespoons of all-purpose flour and cook for about 3 minutes, stirring constantly to remove the raw flour taste and form a roux.
- Incorporate milk: Gradually whisk in 2 cups of whole milk, stirring continuously over low heat until the mixture thickens into a creamy sauce without curdling.
- Add cheese: Stir in 3 cups of shredded sharp cheddar cheese into the sauce until fully melted and smooth.
- Combine with macaroni: Remove the pot from heat and fold the drained macaroni into the cheese sauce, coating all noodles evenly.
- Mix eggs and salt: In a separate bowl, whisk together 6 eggs and 1/2 teaspoon of salt. Pour this into the macaroni and cheese mixture and stir well to combine thoroughly.
- Layer the casserole: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over this layer. Add the remaining macaroni and cheese mixture, then top with the last 1 1/2 cups of cheddar cheese.
- Initial bake: Cover the casserole dish with aluminum foil to prevent excessive browning and bake for 30 minutes in the preheated oven.
- Finish baking: Remove the foil and bake uncovered for an additional 15–20 minutes until the casserole is set in the center and the top is golden brown.
- Check doneness: Insert a knife into the center; if it comes out clean without runny cheese filling, the dish is fully cooked.
- Serve: Let the casserole cool slightly and serve warm. Refrigerate any leftovers in an airtight container for up to 3-4 days.
Notes
- Use sharp cheddar cheese for the best flavor and melting quality.
- Rinsing the cooked macaroni stops the cooking and helps prevent mushiness in the baked dish.
- Adding eggs helps the casserole set and gives it a rich texture after baking.
- Covering with foil initially prevents the cheese from burning before the inside is heated through.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baked from cold.
