It was one of those cool November Sundays when everything just felt like comfort food. I’d been craving something warm, familiar, and unapologetically cheesy. That’s when I reached for the heart of every holiday table: The Best Southern Baked Mac and Cheese, bubbling and golden, full of soul and flavor. And once it came bubbling out of the oven, golden on top and creamy underneath, I knew it was exactly what this day needed.
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Why You’ll Love The Best Southern Baked Mac and Cheese
This mac and cheese isn’t just creamy—it’s crammed with soul. We’re talking five real cheeses, no floury roux, and a rich custard-style base that hugs every elbow noodle. The result? Bold, melty, golden-topped perfection.
It’s a Southern classic rooted in Black American tradition. You’ll often find it gracing the Thanksgiving table, passed down through generations, always made by the most trusted cook in the family. It’s built for sharing and celebrating, but honestly, it’s perfect any time you want food that feels like a warm hug.
What Makes The Best Southern Baked Mac and Cheese Truly Southern?
What sets Southern mac and cheese apart is the custard-style method. Instead of a cheese sauce thickened with flour, this version bakes into a rich, egg-bound dish with deep flavor and soft structure.
Eggs give it that sliceable, scoopable finish. The mix of cheeses brings full-bodied taste, and the oven baking creates a top that’s crisp in all the right ways. This dish shows up strong at every holiday spread—and always disappears first.
Key Ingredients in The Best Southern Baked Mac and Cheese
The Cheeses
Each cheese here plays a part:
- Sharp cheddar gives that classic bite and tang.
- Colby jack melts beautifully and adds mellow richness.
- Mozzarella brings stretch and smoothness.
- American cheese (especially deli-style) melts like magic for that gooey pull.
- Cream cheese rounds everything out with its creamy body.
You’ll layer half into the mix and save the rest to melt on top into a gorgeous crust.
Dairy & Eggs
Heavy cream and half-and-half bring the richness that holds this dish together. No watery mac here. These help the eggs set into a soft custard that stays creamy even after baking.
Eggs are essential. They bind the mixture so it holds together when sliced, keeping that custard texture soulful and satisfying.
Seasonings That Bring The Best Southern Baked Mac and Cheese to Life
We’re layering flavor from the start with:
- Chicken broth to cook the pasta (skip plain water)
- Garlic powder, onion powder, mustard powder for depth
- Smoked paprika for warmth and color
- Salt and freshly cracked pepper to balance it all
Every spice here plays backup singer to the real stars: the cheese and cream.
Ingredient Swaps & Variations
Swaps
- No cream cheese? Try mascarpone or even sour cream.
- Out of American cheese? Use sodium citrate with cheddar for smooth meltability.
- No half-and-half? Go with evaporated milk instead.
Skip dry aged cheeses like gouda or parmesan. You want cheeses that melt gently and blend, not separate or get oily.
Optional Additions
Add texture with a buttery crumb topping: crushed Ritz or panko tossed with melted butter and sprinkled before baking.
Cooking for a crowd? Double the recipe using a large 13×20 pan. Add one more egg and bake about 10 minutes longer.
For a unique twist, try a Tuscan mac and cheese twist. It’s not traditional, but it’s delicious.
How to Make The Best Southern Baked Mac and Cheese Step-by-Step
Cook Pasta in Broth
Boil elbow macaroni in a mix of water and chicken broth. This simple trick infuses flavor from the start. Cook just shy of al dente—it’ll finish in the oven.
Combine Cheeses, Dairy, and Spices
In a big bowl, mix your heavy cream, half-and-half, all the cheeses (except the topping portion), and softened cream cheese. Add all the seasonings. Taste and tweak it—this is your flavor base.
Stir in Pasta & Eggs
Add the drained pasta while it’s still warm. Mix in two eggs quickly so they incorporate without scrambling. This binds everything and gives it that custardy set.
Top & Bake
Pour everything into a buttered 9×13 dish. Spread evenly. Top with the reserved cheddar and colby jack, plus a light dusting of smoked paprika for that beautiful color.
Bake at 350ºF for about 35–40 minutes until bubbling and golden brown on top.
Rest & Serve
Let it sit for 5–10 minutes after baking. This helps the custard set and makes slicing cleaner. Then serve it up and watch it disappear.
Tips for Success
- Always grate your own cheese. Pre-shredded kinds have anti-caking agents that prevent full melt.
- Don’t overbake. The center should stay soft and creamy. Go for golden on top, not dry throughout.
- Stick to the right pan size. An 8×11 or 9×13 keeps the balance of creamy inside and golden crust just right.
- Use heavy cream plus eggs to avoid separation and graininess.
This method makes it easy to get that rich, creamy bite every time.
Make-Ahead, Storage & Reheating
You can fully assemble this up to the topping stage, then cover and refrigerate overnight. Bake fresh the next day—just add 5 extra minutes.
Leftovers? Store tightly wrapped or in an airtight container for up to 4 days.
Reheat gently. Microwave with a splash of milk or bake at 325ºF for 15–20 minutes. Avoid high heat to keep the texture smooth.
Southern Baked Mac and Cheese Recipe Card
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The Best Southern Baked Mac and Cheese | Soulful & Creamy
- Total Time: 45 minutes
- Yield: 16 1x
- Diet: Vegetarian
Description
A creamy, cheesy, custard-style mac and cheese made with five cheeses, no roux, and baked to golden, bubbly perfection. Rooted in Black American culinary tradition, perfect for holidays and family gatherings.
Ingredients
1 tbsp unsalted butter (for greasing pan)
16 oz elbow macaroni (uncooked)
10 cups water mixed with chicken broth (e.g., Better than Bouillon)
8 oz sharp cheddar cheese, shredded (half reserved for topping)
8 oz colby jack cheese, shredded (half reserved for topping)
8 oz part-skim mozzarella cheese, shredded
8 oz American cheese, cubed
4 oz cream cheese, softened
1 cup heavy cream
1 cup half-and-half (or evaporated milk)
½ tsp smoked paprika (plus more for topping)
1–2 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder
Kosher salt and freshly cracked black pepper to taste
2 large eggs
Instructions
1. Preheat oven to 350ºF. Grease an 8×11 or 9×13-inch baking dish with butter.
2. Cook macaroni in chicken broth until just under al dente. Drain.
3. In a large bowl, combine heavy cream, half-and-half, half of the cheddar and colby jack, and all of the mozzarella, American, and cream cheese.
4. Mix in garlic powder, onion powder, mustard powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
5. Stir in cooked pasta and eggs until well incorporated.
6. Pour into the greased baking dish and spread evenly.
7. Top with reserved cheddar and colby jack. Sprinkle with more smoked paprika.
8. Bake for 35–40 minutes until golden and bubbly.
9. Let rest a few minutes before serving.
Notes
Use deli-block American cheese for best meltability.
Grate cheese fresh instead of pre-shredded for creamier results.
Don’t overbake—can dry out or turn grainy.
Heavy cream stabilizes the sauce, preventing oil separation.
Eggs help custard set and prevent graininess.
Stick to 9×13 or 8×11 pans for best texture.
To make ahead: assemble up to baking, refrigerate, and bake the next day.
Reheat with a splash of milk in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Thanksgiving Recipes
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 424
- Sugar: 3
- Sodium: 881
- Fat: 28
- Saturated Fat: 16
- Trans Fat: 0.2
- Carbohydrates: 25
- Fiber: 1
- Protein: 19
- Cholesterol: 104
More Such Recipes
Craving more holiday comfort? Check out these crowd favorites:
- Buttery herb stuffing for the holidays
- Easy creamy cheesy potato bake
- Creamy sun-dried tomato vegan pasta
FAQs
What makes Southern mac and cheese different?
Southern mac and cheese uses a custard-style base with eggs and cream, no roux, and heavy cheese. It’s often baked and served in slices, not scooped like stovetop versions.
What is the best cheese for Southern mac and cheese?
Sharp cheddar for flavor, American for melt, and mozzarella or colby jack for stretch. Cream cheese adds richness. Use a blend for balance.
What is the secret to the best mac and cheese?
It’s all about the custard base and cheese blend. Heavy cream, eggs, and freshly grated cheese make it creamy and smooth. Cooking the pasta in broth adds extra flavor.
How to make the tastiest mac and cheese?
Taste your cheese mix before baking. Use high-quality ingredients. Avoid overbaking. And always let it rest before serving—it improves the texture.
Final Thoughts
There’s something about The Best Southern Baked Mac and Cheese that just feels like home. It’s rich, soulful, and deeply satisfying. Whether you’re making it for Thanksgiving or just because you need comfort in a pan, this dish delivers every single time.
And if you’re looking for more food inspiration or want to pin this recipe for later, you’ll find lots of soul food favorites over on Pinterest or our cozy kitchen stories on Facebook.