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.

The Best Southern Baked Mac and Cheese

Name: The Best Southern Baked Mac and Cheese | Soulful & Creamy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Cuisine: Southern
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

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

Scale

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

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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