If there’s one dish that defines Southern comfort, it’s Southern Baked Mac and Cheese. This isn’t your average mac and cheese—it’s a creamy, custard-style masterpiece loaded with five kinds of cheese, rich cream, and perfectly cooked pasta. Baked until bubbly with a golden crust, this recipe brings old-school flavor straight to your table and has become a beloved staple for holidays, Sunday dinners, and special occasions.
What sets Southern Baked Mac and Cheese apart is its signature custard base, made with eggs and cream, creating a silky, rich texture that clings to every noodle. It’s cheesy, flavorful, and impossible to resist.
Why You’ll Love This Southern Baked Mac and Cheese
- Loaded with Flavor: Five cheeses, warm spices, and creamy dairy bring maximum richness.
- Perfect Texture: Custard-style base creates a creamy, cohesive bake.
- Feeds a Crowd: Makes a big batch—perfect for potlucks, BBQs, and holidays.
- Authentically Southern: Inspired by generations of soul food tradition.
- Freezer-Friendly: Make ahead and reheat without losing that creamy goodness.
Ingredients (Serves 16)
- 1 tablespoon butter (for greasing the dish)
- 16 oz elbow macaroni, uncooked
- 6 cups chicken broth (or water)
- 8 oz sharp cheddar cheese, shredded
- 8 oz colby jack cheese, shredded
- 8 oz part-skim mozzarella cheese, shredded
- 8 oz American cheese, cubed
- 4 oz cream cheese, softened
- 1 cup half and half
- 1 cup heavy cream
- 2 large eggs
- ½ teaspoon smoked paprika
- 1–2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- Kosher salt and freshly cracked black pepper, to taste
How to Make Southern Baked Mac and Cheese
Step 1: Preheat and Prep
Preheat your oven to 350°F (180°C). Butter a 9×13 or 8×11-inch baking dish and set aside.
Step 2: Cook the Pasta
In a large pot, bring chicken broth to a boil. Add elbow macaroni and cook until just under al dente—you don’t want it too soft since it will finish cooking in the oven. Drain and set aside.
Step 3: Mix the Cheese Sauce
In a large bowl, combine:
- Half of the cheddar cheese
- Half of the colby jack cheese
- All of the mozzarella
- Cubed American cheese
- Cream cheese
- Half and half
- Heavy cream
Mix well until smooth and creamy.
Step 4: Season the Sauce
Stir in smoked paprika, garlic powder, onion powder, mustard powder, and salt and pepper. Taste the mixture before adding salt, as the cheese already brings saltiness.
Step 5: Combine Pasta and Eggs
Stir the cooked macaroni and two beaten eggs into the cheese mixture. Mix until everything is evenly coated and combined.
Step 6: Assemble the Dish
Pour the macaroni mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheddar and colby jack cheeses on top. Add a dusting of smoked paprika for color and flavor.
Step 7: Bake
Bake uncovered for 35 minutes, or until the cheese is bubbly and golden brown on top. Be careful not to overbake, or the pasta may become mushy and the sauce dry.
Step 8: Cool and Serve
Let the mac and cheese sit for 5–10 minutes before serving. This helps the custard set and makes for cleaner slices.
Tips for the Best Southern Baked Mac and Cheese
- Don’t Skip the Eggs: They create the signature custard texture.
- Grate Your Own Cheese: It melts better than pre-shredded varieties.
- Taste Before Salting: The cheese adds lots of flavor on its own.
- Avoid Overcooking Pasta: It should be slightly firm before baking.
Variations and Add-Ins
Customize this classic with your own twist:
- Spicy: Add cayenne pepper or diced jalapeños.
- Meaty: Stir in crispy bacon or diced ham.
- Veggie Boost: Add sautéed spinach, onions, or bell peppers.
- Crunchy Topping: Add a breadcrumb or crushed Ritz cracker topping for added texture.
Make Ahead, Storage & Reheating
- Make Ahead: Assemble and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time.
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat in the oven at 325°F covered with foil until heated through.
Serving Suggestions
This Southern Baked Mac and Cheese pairs perfectly with:
- Fried or baked chicken
- BBQ ribs or pulled pork
- Collard greens or green beans
- Cornbread or buttermilk biscuits
Join the Table
Have you tried this Southern Baked Mac and Cheese? Share your favorite add-ins or family memories in the comments. Tag your cheesy creations on social media—we love seeing how you make this classic your own!
Southern Baked Mac and Cheese
Ingredients
- 1 tablespoon butter for greasing the dish
- 16 oz elbow macaroni uncooked
- 6 cups chicken broth or water
- 8 oz sharp cheddar cheese shredded
- 8 oz colby jack cheese shredded
- 8 oz part-skim mozzarella cheese shredded
- 8 oz American cheese cubed
- 4 oz cream cheese softened
- 1 cup half and half
- 1 cup heavy cream
- 2 large eggs
- ½ teaspoon smoked paprika
- 1 –2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- Kosher salt and freshly cracked black pepper to taste
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (180°C). Butter a 9×13 or 8×11-inch baking dish and set aside.
Step 2: Cook the Pasta
- In a large pot, bring chicken broth to a boil. Add elbow macaroni and cook until just under al dente—you don’t want it too soft since it will finish cooking in the oven. Drain and set aside.
Step 3: Mix the Cheese Sauce
In a large bowl, combine:
- Half of the cheddar cheese
- Half of the colby jack cheese
- All of the mozzarella
- Cubed American cheese
- Cream cheese
- Half and half
- Heavy cream
- Mix well until smooth and creamy.
Step 4: Season the Sauce
- Stir in smoked paprika, garlic powder, onion powder, mustard powder, and salt and pepper. Taste the mixture before adding salt, as the cheese already brings saltiness.
Step 5: Combine Pasta and Eggs
- Stir the cooked macaroni and two beaten eggs into the cheese mixture. Mix until everything is evenly coated and combined.
Step 6: Assemble the Dish
- Pour the macaroni mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheddar and colby jack cheeses on top. Add a dusting of smoked paprika for color and flavor.
Step 7: Bake
- Bake uncovered for 35 minutes, or until the cheese is bubbly and golden brown on top. Be careful not to overbake, or the pasta may become mushy and the sauce dry.
Step 8: Cool and Serve
- Let the mac and cheese sit for 5–10 minutes before serving. This helps the custard set and makes for cleaner slices.
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