Southern Baked Mac and Cheese Recipe | Cheesy & Creamy 🧀

There is something special about Southern food. It warms your soul. And nothing says “comfort” quite like a big, bubbling pan of Southern Baked Mac and Cheese.

This isn’t your average boxed dinner. We are talking about the real deal. It’s got a golden crust on top and a luscious, creamy center that pulls apart with strings of melted cheese. It is the best side dish for any barbecue, Sunday dinner, or holiday gathering.

If you are looking for that classic “cheese pull” and a dish that disappears first at the potluck, this is it. It might not be the healthiest thing in the world, but it is definitely worth every single bite.

🧡 Why You’ll Love This Recipe

• No Roux Required: We skip the tricky flour-and-butter sauce and use an easy egg custard instead.
• Five-Cheese Blend: A mix of sharp, mild, and melting cheeses creates deep flavor.
• Golden Crust: The top layer bakes into a beautiful, crispy brown crust that protects the creamy pasta underneath.
• Super Creamy: The combination of evaporated milk, whole milk, and our secret ingredient keeps it moist, never dry.

🛒 Ingredients

Here is what you need to grab from the store. Don’t skimp on the cheese!

Ingredient	Quantity	Notes
Elbow Macaroni	1 lb	The classic shape works best.
Sharp Cheddar	1 block	Shred some, cube some.
Mild Cheddar	1 block	For balance.
Mozzarella	1 block	For the cheese pull.
Swiss Cheese	1 block	Adds a nutty flavor.
Colby Jack	1 block	Melts beautifully.
Velveeta	Small block	Cubed for creaminess.
Eggs	2 large	The base of our custard.
Evaporated Milk	1 can	Adds richness.
Whole Milk	Equal to evaporated milk	Measuring is easy this way.
Butter	1 stick	To coat the pasta.
Seasoning Salt	To taste	Lowry’s is the classic choice.
Black Pepper	To taste
Ground Mustard	1 tsp	Cuts through the richness.
Cayenne Pepper	Pinch	Just for a little kick.
Secret Item	2-3 tbsp	See the section below!

👩‍🍳 Step-by-Step Guide

Follow these steps for mac and cheese success.

Step 1: Prep the Cheeses

First, shred your blocks of Mozzarella, Swiss, Colby Jack, and most of the Cheddars. Take about a block’s worth of the Sharp/Mild Cheddar and the Velveeta and cut them into cubes instead of shredding them. Mixing textures helps with melting!

Step 2: Make the Custard

Crack two large eggs into a bowl. Whisk them well with seasoning salt and black pepper. Pour in the evaporated milk and an equal amount of whole milk. Add the dry ground mustard and cayenne pepper. Whisk until smooth.

Tip: You should be able to smell the seasoning in the milk mixture. If you can’t smell it, add a little more spice.

Step 3: Boil the Pasta

Boil a large pot of water and salt it heavily. Do not put oil in the water. Add the elbow macaroni and cook until it is just short of Al Dente. It will finish cooking in the oven, so don’t let it get mushy now. Drain it, but do not rinse off the starch.

Step 4: Coat the Noodles

Put the hot pasta in a very large bowl. Add a stick of butter and mix until melted and coated. Now, stir in the Sour Cream (our secret ingredient!) to coat the noodles.

Step 5: Combine Everything

Pour some of the custard mixture over the pasta and stir immediately so the eggs don’t scramble. Add a big handful of the shredded cheese blend and mix until it starts to melt. Then, fold in the cubed cheeses (Velveeta and Cheddar).

Note: If it looks dry, add more milk now. It must be creamy going into the oven to be creamy coming out.

Step 6: Layer and Bake

Pour half of the mixture into a baking dish. Add a layer of shredded cheese in the middle for an epic cheese pull. Add the rest of the pasta on top. Cover the entire top with the remaining shredded cheese.

Sprinkle with smoked paprika and parsley for color.

Step 7: The Baking Method

Cover the dish with foil. Bake at 375°F for 20 minutes. Then, remove the foil and bake for another 20 minutes until the top is golden brown and bubbling.

Don’t skip the storage trick — it’s at the end of the post

⏳ Time, Servings & Nutrition

Prep Time	Cook Time	Total Time	Servings	Calories
20 Mins	40 Mins	1 Hour	8-10 People	~600 kcal

(Nutrition is an estimate per serving)

🔪 Kitchen Tools Needed

• Cheese Grater: Shred your own cheese for the best melt.
• Large Pot: To boil the pasta.
• Large Bowl: To mix everything together.
• Whisk: To beat the eggs and milk.
• Baking Dish: A deep 9×13 pan works perfectly.

🤫 The Secret Ingredient

The secret to keeping this mac and cheese moist is Sour Cream.

Add a few tablespoons of sour cream to the cooked noodles before adding the cheese.

Why? Sour cream doesn’t really change the taste, but it adds a tanginess and a creamy texture that protects the noodles from drying out in the oven. It works with the custard to ensure every bite is luscious.

📝 Recipe Notes

Note	Detail
No Pre-Shredded	Always buy blocks of cheese. Pre-shredded cheese has powder that stops it from melting properly.
Velveeta	Some people hate it, but it creates a smooth, creamy texture that is hard to replicate with just cheddar.
Custard vs Roux	This recipe uses eggs (custard). Do not make a flour sauce (roux). This is the Southern style!

🥗 Serving Suggestions

This is a heavy dish, so pair it with lighter sides.

• Green Veggies: Collard greens or green beans cut through the richness.
• Protein: Serve alongside fried chicken, meatloaf, or BBQ ribs.
• Drink: A cold glass of sweet tea or lemonade is the perfect match.

🏥 Health Benefits

Okay, let’s be real. This is comfort food.

• Calcium: It is packed with calcium from the milk and five types of cheese.
• Soul Food: Sometimes, mental health needs a warm, cheesy hug. Just enjoy it in moderation!

❌ Common Mistakes to Avoid

1. Overcooking the Pasta: If you boil the pasta until it’s fully soft, it will turn to mush in the oven. Stop when it still has a bite.
2. Rinsing the Pasta: Never rinse the noodles! You need that starch to help the cheese sauce stick to the macaroni.
3. Using Cold Cheese: Let your cheese come to room temperature so it melts faster when you mix it with the hot pasta.
4. Skipping the Foil: If you bake it uncovered the whole time, the top will burn before the middle is hot. Foil first, then open!.

📦 Storage and Reheating

If you have leftovers, you are lucky!

• Fridge: Store in an airtight container for 3-4 days.
• Freezer: You can freeze baked mac and cheese for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in the oven with a splash of milk to bring the creaminess back.

The Storage Trick:

When reheating in the microwave, place a damp paper towel over the bowl. This creates steam and stops the cheese from breaking and becoming oily.

❓ FAQs

Q: Can I leave out the Velveeta?

A: Yes, you can use processed cream cheese or just more cheddar, but the Velveeta helps it stay creamy.

Q: Why do you put cheese in the middle?

A: That layer is for the “cheese pull.” When you scoop it out, you get long strings of melted cheese from the center.

Q: Can I use different cheeses?

A: Absolutely. Gouda, Monterey Jack, or Havarti are also great choices. Just keep the ratio of soft to hard cheeses balanced.

Q: Do I need to butter the pan?

A: You don’t strictly have to, but it helps prevent sticking. The recipe transcript notes he didn’t butter it, and it was fine.

💭 Final Thoughts

This Southern Baked Mac and Cheese is more than just a recipe; it is a tradition. It takes a little bit of work to shred all that cheese, but the result is a bubbling, golden masterpiece.

When you pull that pan out of the oven and see the crust, you will know it was worth it. The inside is soft and custardy, and the flavor is bold and cheesy.

Give this recipe a try for your next Sunday dinner. Your family will thank you, and you might just become the new “Grandma” of the kitchen.