When it comes to comfort food, few dishes can compete with Southern Baked Macaroni and Cheese. Creamy, cheesy, and baked to perfection, this dish is a staple at holiday feasts, Sunday dinners, and soul food gatherings. Whether you’re serving it as a side or enjoying it as a main, this recipe will have everyone coming back for seconds!
How to Make
This macaroni and cheese recipe is all about layering flavors and textures. The rich, creamy cheese sauce perfectly coats the tender noodles, while the top layer bakes to a golden crust.
Ingredients
- Elbow Macaroni (2 cups): The classic pasta choice for mac and cheese, perfect for holding the sauce in every bite.
- Cheddar Cheese (3 cups, shredded): Sharp cheddar provides the bold, cheesy flavor that’s a hallmark of this dish.
- Colby Jack Cheese (1 cup, shredded): Adds a creamy and mild flavor to balance the sharpness of the cheddar.
- Evaporated Milk (1 can, 12 oz): Creates a creamy texture without being too heavy.
- Whole Milk (1 cup): Enhances the creaminess and binds the dish together.
- Eggs (2 large): Acts as a binder to help the macaroni and cheese set when baked.
- Butter (4 tablespoons): Adds richness and a buttery flavor.
- Seasonings (Salt, Pepper, Paprika, Garlic Powder, Onion Powder): Brings out the flavors and adds depth to the dish.
- Breadcrumbs (optional, for topping): Provides a crispy contrast to the creamy layers.
Step-by-Step Instructions
Step 1: Cook the Macaroni
- Boil the elbow macaroni in salted water according to the package instructions. Drain and set aside.
Step 2: Make the Cheese Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the evaporated milk and whole milk, then season with salt, pepper, garlic powder, onion powder, and paprika.
- Gradually add 2 cups of shredded cheddar and 1 cup of Colby Jack cheese, stirring until melted and smooth.
Step 3: Assemble the Dish
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir well to coat every noodle.
- Pour half of the mixture into a greased 9×13-inch baking dish. Layer with 1 cup of shredded cheddar cheese.
- Add the remaining macaroni mixture on top, then finish with the remaining cheddar cheese and breadcrumbs (if using).
Step 4: Bake to Perfection
- Bake uncovered for 25–30 minutes or until the top is golden brown and bubbling.
- Let it rest for 5 minutes before serving to allow the flavors to settle.
Recipe Variations
- Add Protein: Mix in cooked bacon bits, diced ham, or shredded chicken for a heartier dish.
- Spice It Up: Add diced jalapeños or a sprinkle of cayenne pepper for a kick.
- Use Different Cheeses: Swap in Gruyere, mozzarella, or Parmesan for a gourmet twist.
Serving Suggestions
This Southern Baked Macaroni and Cheese is perfect as a side dish for fried chicken, collard greens, or BBQ ribs. Pair it with a crisp green salad to balance the richness.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Reheat in the oven for the best texture.
Southern Baked Macaroni and Cheese
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- Main Ingredients
2 cups elbow macaroni: The perfect pasta for holding creamy cheese sauce.
3 cups sharp cheddar cheese, shredded: Adds bold, cheesy flavor.
1 cup Colby Jack cheese, shredded: Balances the sharpness of cheddar with a creamier taste. - Creamy Sauce
1 can (12 oz) evaporated milk: Creates a rich, velvety texture without making the dish too heavy.
1 cup whole milk: Adds creaminess to the cheese sauce.
2 large eggs: Helps bind the dish and gives it a firm texture when baked.
4 tablespoons butter: Provides richness and depth of flavor. - Seasonings
1 teaspoon salt: Enhances the flavors of the cheese and seasonings.
1 teaspoon paprika: Adds a hint of color and subtle smokiness.
1/2 teaspoon black pepper: Balances the creaminess with a mild spice.
1/2 teaspoon garlic powder: Infuses a savory note to the sauce.
1/2 teaspoon onion powder: Complements the cheesy flavor with a mild sweetness. - Optional Topping
1/2 cup breadcrumbs: For a crispy, golden crust.
1 tablespoon parsley (chopped): A garnish for added freshness and color.
Directions
- Prepare the Macaroni
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
While the pasta is still hot, toss it with 1 tablespoon of butter to prevent sticking. - Make the Cheese Sauce
Preheat your oven to 350°F (175°C).
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat.
Stir in the evaporated milk, whole milk, and seasonings (salt, paprika, black pepper, garlic powder, and onion powder).
Gradually add 2 cups of sharp cheddar and the Colby Jack cheese. Stir continuously until the cheese is fully melted and the sauce is smooth. - Assemble the Dish
In a large bowl, combine the cooked macaroni and cheese sauce. Mix until every noodle is coated.
Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread half of the macaroni mixture into the dish. Sprinkle 1/2 cup of shredded cheddar over the layer.
Add the remaining macaroni mixture and top with the rest of the shredded cheddar. - Add the Topping
If using breadcrumbs, sprinkle them evenly over the top layer of cheese for added crunch. - Bake to Perfection
Place the baking dish in the oven and bake for 25–30 minutes or until the top is golden brown and bubbling.
Let the macaroni and cheese rest for 5 minutes before serving.
FAQ
Q: Can I make this recipe ahead of time?
A: Yes! Assemble the dish, cover it with foil, and refrigerate for up to 24 hours. Bake just before serving.
Q: What’s the secret to a creamy sauce?
A: Using evaporated milk and tempering the cheese with low heat ensures a smooth, creamy sauce.
Q: Can I skip the breadcrumbs?
A: Absolutely! The dish is just as delicious with a golden cheese crust on top.
