There’s something magical about a dish of Southern Baked Mac and Cheese fresh from the oven – that golden, crispy top giving way to creamy, cheesy pasta underneath. This isn’t your boxed mac and cheese; this is the real deal that graces Sunday dinners and holiday tables across the South.
I’ve perfected this recipe over years of family gatherings, where it’s always the first dish to disappear. The combination of sharp cheddar, creamy monterey jack, and a hint of smoked gouda creates layers of flavor that elevate this comfort food classic to something truly special.
Why You’ll Love This
- Perfect balance of creamy interior and crispy, cheesy top
- Uses everyday ingredients you likely already have in your pantry
- Ready in just 45 minutes, but tastes like it took all day
- Makes wonderful leftovers (if there are any!)
- Customizable with add-ins to make it your own family tradition
Ingredients
- 1 pound pasta noodles (elbow or rotini preferred)
- 7 tablespoons room temperature butter, divided
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- ½ cup reserved pasta water
- ½ cup heavy cream
- 3½ cups half and half
- ¼ cup whipped cream cheese
- 12 oz medium cheddar cheese, shredded (reserve 1 cup for topping)
- 8 oz Colby Jack cheese, shredded (reserve 1 cup for topping)
- 8 oz mozzarella cheese, shredded (reserve 1 cup for topping)
- 4 oz sharp cheddar cheese, shredded
- 4 oz white cheddar cheese, shredded
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F. Shred all cheeses and set aside 1 cup each of medium cheddar, Colby Jack, and mozzarella for the crispy topping. Mince garlic and divide butter into portions.
- Boil pasta until slightly less than al dente. Reserve ½ cup pasta water before draining. Pour drained pasta into a greased 9×13 casserole dish and toss with 2 tablespoons of butter.
- In a large skillet over medium-high heat, melt the remaining 5 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in flour and continue stirring until golden, about 2 minutes. Gradually pour in reserved pasta water, heavy cream, and half and half, whisking constantly until thickened, about 4 minutes.
- Reduce heat to low. Add the non-reserved cheeses one handful at a time, whisking until each addition is fully melted before adding more. Whisk in cream cheese, onion powder, paprika, and mustard powder until smooth.
- Pour the cheese sauce over the buttered pasta and mix thoroughly. Top evenly with the reserved shredded cheeses for the crispy crust.
- Bake for 10 minutes, then switch oven to broil and cook for an additional 5 minutes until the top is golden and crispy.
- Remove from oven and let cool for 3-5 minutes before serving. This allows the sauce to set up slightly for easier serving.
Tips & Variations
- For extra richness, add 4 oz of cream cheese to the sauce
- Try different cheese combinations – white cheddar, gruyere, or fontina all work beautifully
- Add cooked bacon or ham for a heartier main dish version
- Sprinkle breadcrumbs mixed with melted butter on top for extra crunch
- Make ahead and refrigerate unbaked for up to 24 hours; add 10-15 minutes to baking time
- For a spicier version, add diced jalapeños or a dash of hot sauce
Serving Suggestions
This Southern Baked Mac and Cheese pairs perfectly with classic comfort foods like fried chicken, collard greens, or barbecue. For a complete Sunday dinner, serve alongside sliced ham and green beans.
For a lighter meal, balance the richness with a crisp side salad dressed with vinaigrette or some roasted vegetables like Brussels sprouts or broccoli.
Notes
- For best results, shred your own cheese rather than using pre-shredded (which contains anti-caking agents)
- The mac and cheese is done when the edges are bubbling and the top is golden brown
- Leftovers can be stored in the refrigerator for up to 3 days
- Reheat in the oven at 350°F for 15-20 minutes for best texture
FAQs
Can I freeze this mac and cheese?
Yes, you can freeze it unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Why do you add eggs to mac and cheese?
Eggs help create that custard-like texture that’s characteristic of Southern-style mac and cheese, making it more of a casserole than a pasta dish.
Can I make this without heavy cream?
You can substitute the heavy cream with half-and-half or more whole milk, though the result won’t be quite as rich.
Why is my mac and cheese grainy?
This usually happens when the cheese sauce is overheated. Always remove the pan from heat before adding cheese and stir until just melted.
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