If you’re craving comfort food that feels like a warm hug in every bite, this Southern Baked Macaroni and Cheese Recipe is exactly what you need. It’s creamy, cheesy, and perfectly baked to golden bubbly perfection, bringing together simple ingredients to create a dish that’s beloved across generations. Whether it’s a family dinner or a holiday feast, this recipe delivers that rich, hearty flavor with every forkful, enticing everyone to come back for seconds and thirds.
Ingredients You’ll Need
All the ingredients for this Southern Baked Macaroni and Cheese Recipe are easy to find and straightforward, yet each one plays a crucial part in building that creamy texture and bold, cheesy flavor that makes this dish unforgettable.
- 4 cups dry elbow macaroni: Classic pasta shape that holds the cheese sauce beautifully.
- 3 tbsp salted butter: Adds richness and helps create the roux for the sauce.
- 3 tbsp all-purpose flour: Thickens the cheese sauce to that perfect creamy consistency.
- 2 cups whole milk: Provides a luscious creaminess that blends everything together.
- 3 cups shredded sharp cheddar cheese: The star ingredient, delivering bold, tangy cheesiness.
- 6 eggs: Give the casserole a custard-like texture and richness when baked.
- 1/2 tsp salt: Enhances all the flavors without overpowering.
- 3 cups shredded sharp cheddar cheese (for layering): Divided to help build those irresistible gooey layers.
How to Make Southern Baked Macaroni and Cheese Recipe
Step 1: Preheat Your Oven
Start by warming up your oven to 400°F (200°C). A hot oven is essential for getting that bubbly, golden top that signals perfectly baked macaroni and cheese.
Step 2: Cook the Macaroni
Boil the elbow macaroni according to the package instructions until it’s al dente. Drain well and rinse with cold water to halt the cooking process — this step keeps the pasta firm so it doesn’t get mushy after baking.
Step 3: Make the Cheese Sauce
In the same pot used for the pasta, melt the butter over low to medium heat. Whisk in the flour and cook it for about 3 minutes to form a roux, which will thicken your sauce and add a subtle nutty flavor. Slowly add the whole milk, stirring continuously until the sauce thickens to a creamy consistency without lumps. Then, add 3 cups of shredded sharp cheddar cheese and stir until it melts into a smooth, velvety sauce that’s packed with cheesy goodness.
Step 4: Combine Macaroni and Cheese Sauce
Take the pot off the heat and fold in the cooked macaroni, making sure every noodle is coated with that luscious cheese sauce. This coats the pasta perfectly, ensuring a rich bite every time.
Step 5: Mix in the Eggs
In a separate bowl, whisk together the eggs and salt. Gradually stir this mixture into the macaroni and cheese, which will give the casserole a rich, custardy texture once baked. The eggs bind everything together and help the dish set beautifully in the oven.
Step 6: Layer the Macaroni and Cheese
Pour half of your macaroni and cheese mixture into a greased 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese over this bottom layer. Then add the remaining macaroni and cheese mixture, topping it with the rest of the shredded cheese. This layering technique creates a stunning, cheesy crust with gooey layers inside.
Step 7: Bake to Perfection
Cover the dish with foil and bake for 30 minutes to allow the custard to set and the flavors to meld. Then, remove the foil and bake for an additional 15 to 20 minutes, until the top is beautifully golden and bubbling. The final browning adds both texture and that irresistible, slightly crispy crust we all love.
Step 8: Check for Doneness and Cool Slightly
Insert a knife in the center to make sure it’s cooked through; it should come out clean with no liquid pooling. Let the baked macaroni and cheese sit for a few minutes before serving. This rest time helps it firm up just enough to slice and serve perfectly.
How to Serve Southern Baked Macaroni and Cheese Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or chives on top can add a pop of color and fresh flavor that brightens the dish. For a little crunch, a dusting of paprika or toasted breadcrumbs also adds appeal and texture.
Side Dishes
This dish pairs wonderfully with crisp green salads, roasted vegetables, or tangy pickled sides that can cut through the richness. Think collard greens, baked beans, or even a fresh cucumber salad for balance.
Creative Ways to Present
If you’re hosting a crowd, bake the macaroni and cheese in individual ramekins for personal portions. Or layer it in a cast-iron skillet for a rustic presentation. For a twist, add cooked bacon, jalapeños, or caramelized onions as toppings before baking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen after resting overnight, making leftovers just as delicious.
Freezing
This Southern Baked Macaroni and Cheese Recipe freezes beautifully. Portion it into freezer-safe containers after baking and cool completely before freezing. It will keep well for up to 2 months.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to preserve that baked crust and creamy texture. Avoid microwaving if possible, as it can make the texture rubbery.
FAQs
Can I use different kinds of cheese?
Absolutely! While sharp cheddar is traditional and delicious, you can mix in Monterey Jack, Gruyère, or even a bit of Parmesan to add different nuances of flavor.
Is this recipe gluten-free?
This recipe as written uses all-purpose flour, so it’s not gluten-free. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch for thickening.
Can I make this recipe vegetarian?
This Southern Baked Macaroni and Cheese Recipe is vegetarian-friendly since it contains no meat. Just be sure your cheese is made with vegetarian rennet if that’s a concern.
What’s the best way to get a crispy top?
For an extra crispy top, sprinkle some panko breadcrumbs with melted butter on the final layer of cheese before baking uncovered for the last 15 minutes.
Can I prepare this ahead of time and bake later?
Yes! You can assemble the casserole in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. Just add 5–10 extra minutes to the baking time.
Final Thoughts
This Southern Baked Macaroni and Cheese Recipe is a timeless classic that never fails to bring comfort and smiles to the table. Its creamy, cheesy layers and perfectly baked top make for a dish that feels both nostalgic and new every time you make it. I can’t wait for you to try it and see how it becomes a favorite in your kitchen as well!
Print
Southern Baked Macaroni and Cheese Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Southern Baked Macaroni and Cheese recipe offers a creamy, cheesy comfort food classic with a golden baked crust. Combining tender elbow macaroni with a rich cheddar cheese sauce enriched by eggs for a custardy texture, this dish is perfect for family dinners or special occasions. The casserole is baked until bubbly and golden, delivering a satisfying blend of creamy and crispy textures.
Ingredients
Macaroni
- 4 cups dry elbow macaroni
Cheese Sauce
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 6 eggs
- 1/2 tsp salt
For Layering
- 3 cups shredded sharp cheddar cheese (divided in half)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the macaroni and cheese casserole.
- Cook Macaroni: Boil 4 cups of elbow macaroni according to package instructions until al dente. Drain the pasta and rinse with cold water to stop further cooking.
- Make the Cheese Sauce: In the same pot used for the macaroni, melt 3 tablespoons of salted butter over low to medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 3 minutes, stirring constantly, to form a roux.
- Add Milk and Cheese: Gradually whisk in 2 cups of whole milk. Stir continuously until the sauce thickens but keep the heat low to prevent curdling. Add 3 cups of shredded sharp cheddar cheese and stir until fully melted and smooth.
- Combine with Pasta: Remove the pot from heat and stir in the cooked macaroni until every noodle is coated evenly with the cheese sauce.
- Prepare Egg Mixture: In a separate bowl, whisk together 6 eggs and 1/2 teaspoon of salt. Stir this egg mixture thoroughly into the macaroni and cheese to add a custardy texture to the bake.
- Layer the Macaroni: Pour half of the macaroni and cheese mixture into a 13×9-inch casserole dish. Sprinkle 1 1/2 cups of shredded cheddar cheese evenly over this first layer. Add the remaining macaroni mixture on top and finish by sprinkling the remaining 1 1/2 cups of cheddar cheese.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to let the flavors meld and heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15–20 minutes until the center is set and the top is golden brown and bubbly.
- Check for Doneness: Insert a knife into the center of the casserole. If the knife comes out clean and the center is not liquid or runny, the macaroni and cheese is fully cooked and ready.
- Serve and Store: Serve the baked macaroni and cheese warm for best flavor and texture. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using whole milk helps achieve a rich and creamy cheese sauce.
- Make sure to cook the macaroni just until al dente to prevent mushiness after baking.
- Covering the dish during the first part of baking retains moisture and ensures even cooking.
- You can substitute sharp cheddar for a blend of cheeses for varied flavor, but keep total quantity the same.
- Let the casserole rest for 5-10 minutes after baking for easier serving and better texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
