🧀 Southern Baked Macaroni & Cheese with Cheddar
Servings
About 8–10 servings
Prep time
20 minutes
Baking time
30–40 minutes
Total time
About 1 hour
🛒 Ingredients
For the macaroni
- 1 lb (450 g) elbow macaroni
- 1 tablespoon salt, for the pasta water
For the cheese mixture
- 4 cups sharp cheddar cheese, shredded
- 2 cups mild or medium cheddar cheese, shredded
- 4 oz (115 g) cream cheese, softened
- 2 large eggs
- 2 cups evaporated milk
- 1 cup whole milk
- ½ cup heavy cream
- 4 tablespoons butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, optional
Important: Shred the cheese yourself if possible. Pre-shredded cheese contains anti-caking ingredients that can make the finished mac and cheese less smooth.
👩🍳 Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
Set the dish aside while you prepare the macaroni.
2. Cook the macaroni
Bring a large pot of water to a rolling boil.
Add about 1 tablespoon of salt.
Add the elbow macaroni and cook according to the package directions, but stop about 1–2 minutes before it is completely tender.
You want the pasta slightly firm because it will continue cooking in the oven.
Do not overcook the pasta. Overcooked macaroni can become mushy after baking.
Drain the macaroni thoroughly.
Do not rinse it—you want the starch on the pasta to help the cheese mixture cling to it.
3. Prepare the cheese
Shred all of your cheddar cheese.
Keep approximately 1½ cups of the shredded cheese aside. This will be used for the top.
Place the remaining cheddar into a large mixing bowl.
Add the softened cream cheese.
The cream cheese helps give the macaroni and cheese a richer, creamier texture.
4. Make the creamy egg mixture
In a separate large bowl, whisk together:
- 2 eggs
- 2 cups evaporated milk
- 1 cup whole milk
- ½ cup heavy cream
- 4 tablespoons melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Cayenne pepper, if using
Whisk everything until well combined.
Why use evaporated milk?
Evaporated milk gives Southern-style baked mac and cheese a rich, creamy texture without making the sauce overly watery.
5. Combine the macaroni and cheese
Put the drained macaroni into the large bowl with the cheddar and cream cheese.
Pour the milk-and-egg mixture over the macaroni.
Using a large spoon or spatula, gently mix everything together.
Make sure the cheese is distributed throughout the macaroni.
At this stage, the mixture will look very creamy and somewhat loose.
That’s exactly what you want—the eggs and cheese will set as it bakes.
6. Transfer everything to the baking dish
Pour the macaroni mixture into your greased 9 × 13-inch baking dish.
Spread it evenly.
Gently press the macaroni down with a spoon or spatula so the liquid and cheese are distributed throughout the dish.
7. Add the cheese topping
Sprinkle the reserved 1½ cups of shredded cheddar evenly over the entire surface.
For an especially cheesy top, you can add another small handful of cheddar.
If you like a little color, sprinkle a very small amount of paprika over the top.
8. Bake
Place the dish uncovered in the preheated 350°F (175°C) oven.
Bake for approximately 30–40 minutes.
You’re looking for:
- melted cheese
- bubbling edges
- a golden-brown top
- a creamy center that has mostly set
Don’t bake it until it’s completely dry.
The center should still have a slight jiggle when you gently shake the dish.
9. Optional: Brown the top
If you want a darker, more traditional baked-cheese crust, turn the oven to broil for the final 1–2 minutes.
Watch it carefully!
Cheese can go from beautifully browned to burned very quickly under the broiler.
10. Let it rest
This step is important.
Remove the mac and cheese from the oven and let it rest for 10–15 minutes before serving.
During this time, the cheese and egg mixture will finish setting.
If you cut into it immediately, it may be extremely loose.
🍽️ How to Serve It
Scoop the mac and cheese directly from the baking dish while it’s still warm.
For a classic Southern meal, serve it alongside things such as:
- Fried chicken
- BBQ ribs
- Pulled pork
- Collard greens
- Green beans
- Cornbread
- Baked chicken
- Candied yams
The result should be rich, cheesy, creamy, and deeply savory, with a golden cheddar crust on top.
⭐ Tips for the Best Southern Mac & Cheese
Use sharp cheddar: It gives the dish a stronger, more traditional cheesy flavor.
Don’t overcook the pasta: Slightly undercooked pasta holds its texture during baking.
Shred your own cheese: It melts more smoothly.
Don’t skip the cream cheese: It adds richness and helps keep the interior creamy.
Don’t overbake: This is probably the biggest mistake. Too much oven time can turn creamy mac and cheese into a dry casserole.
Let it rest: Give it 10–15 minutes after baking so it can set while remaining creamy.
For an extra-cheesy version
Use 5–6 cups total shredded cheddar and add an additional layer of cheese halfway through the macaroni mixture. This gives you pockets of melted cheese throughout rather than only cheese on top.
