Why You’ll Love Southern Baked Mac and Cheese Recipe
This Southern Baked Mac and Cheese delivers everything you want from a classic baked macaroni and cheese. The inside stays creamy and cheesy while the generous layer of cheddar and Colby Jack on top creates a deliciously browned cheese crust.
Using several varieties of cheese gives the dish a deeper flavor and better texture than relying on just one cheese. Half-and-half, heavy cream, and cream cheese make the sauce especially rich, while smoked paprika, garlic, onion, and mustard powder add plenty of savory flavor without overpowering the cheese.
It is also an excellent recipe for feeding a crowd. With 16 servings, one baking dish goes a long way at holidays, parties, potlucks, and large family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter: Used to grease the baking dish and help prevent the macaroni from sticking.
- Elbow macaroni: The classic pasta shape for baked mac and cheese. Its curved shape holds onto plenty of creamy cheese.
- Chicken broth: Cooking the pasta in broth gives the macaroni extra savory flavor from the very beginning.
- Sharp cheddar cheese: Adds a bold, tangy cheese flavor and creates part of the golden topping.
- Colby Jack cheese: Melts beautifully and contributes a mild, creamy flavor.
- Part-skim mozzarella cheese: Provides excellent melt and gives the cheese mixture a smooth, stretchy texture.
- American cheese: Melts exceptionally well and helps create a silky, creamy consistency.
- Cream cheese: Adds richness and helps make the finished mac and cheese extra creamy.
- Half-and-half: Provides moisture and richness for the cheese mixture.
- Heavy cream: Creates the luxurious texture that makes this baked mac and cheese especially indulgent.
- Kosher salt and freshly cracked black pepper: Enhance the flavors of the pasta, cheese, and seasonings.
- Smoked paprika: Adds color and a subtle smoky flavor.
- Garlic powder: Brings savory depth to the cheese mixture.
- Onion powder: Adds another layer of savory flavor.
- Mustard powder: Complements the cheese and provides a subtle tang.
- Eggs: Help bind the creamy macaroni mixture together as it bakes.
Directions
- Preheat the oven to 350°F (180°C). Butter an 8-by-11-inch or 9-by-13-inch baking dish and set it aside.
- Fill a large stockpot or Dutch oven halfway with chicken broth and bring it to a boil. If you do not have broth, use water seasoned with salt instead.
- Add the elbow macaroni and cook it until just under al dente according to the package directions. Avoid fully cooking the pasta because it will continue cooking in the oven. Drain well once cooked.
- While the macaroni cooks, combine the half-and-half, heavy cream, half of the shredded cheddar, half of the Colby Jack, all of the mozzarella, cubed American cheese, and softened cream cheese in a large mixing bowl.
- Add the smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and freshly cracked black pepper. Stir thoroughly. Season carefully because the cheeses will contribute additional saltiness as the dish bakes.
- Add the drained macaroni to the cheese mixture. Stir in the eggs and mix until the pasta is evenly coated and everything is well incorporated.
- Transfer the macaroni mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the reserved cheddar and Colby Jack generously over the top. Add another light sprinkle of smoked paprika, if desired.
- Bake for approximately 35 minutes, or until the cheese is melted and bubbling and the top is nicely browned. Avoid over-baking, which can make the pasta too soft and dry out the creamy cheese mixture.
- Remove the mac and cheese from the oven and allow it to rest for about 5 minutes before serving. Serve while hot and creamy.
Servings and timing
This Southern Baked Mac and Cheese makes approximately 16 servings, making it especially convenient for large family dinners and gatherings.
Preparation and cooking take approximately 45 minutes in total, including about 35 minutes of baking time. Allow an additional 5 minutes for the mac and cheese to rest after it comes out of the oven.
Variations
For an extra-sharp cheese flavor, replace some of the Colby Jack with additional sharp or extra-sharp cheddar. You can also experiment with cheeses such as Monterey Jack, Gouda, or Gruyère while keeping the overall quantity of cheese approximately the same.
For a little heat, add cayenne pepper, crushed red pepper flakes, or diced jalapeños to the cheese mixture. A small amount goes a long way, so start lightly and adjust according to your preference.
For a crispier topping, add seasoned breadcrumbs or crushed buttery crackers over the final layer of shredded cheese before baking. A little melted butter mixed into the crumbs will encourage additional browning.
For an even smokier flavor, increase the smoked paprika slightly or incorporate a smoked cheese into the cheese blend.
You can also turn the recipe into a more substantial main dish by adding cooked shredded chicken, diced ham, or crumbled cooked bacon before transferring the macaroni mixture to the baking dish.
Storage/Reheating
Allow leftover Southern Baked Mac and Cheese to cool before transferring it to an airtight container. Refrigerate for up to 4 days.
For individual servings, reheat the mac and cheese in the microwave until hot throughout. Adding a small splash of milk or cream before reheating can help restore some of its original creaminess.
For larger portions, place the mac and cheese in an oven-safe baking dish, add a small splash of milk or cream, and cover loosely with foil. Reheat at 325°F to 350°F until warmed through. Keeping it covered for most of the reheating time helps prevent the top and edges from drying out.
FAQs
Why do you undercook the macaroni before baking?
The macaroni continues cooking while the dish is in the oven. Cooking it just under al dente beforehand helps prevent the finished pasta from becoming overly soft or mushy.
Why cook the macaroni in chicken broth?
Chicken broth seasons the pasta as it cooks and gives the finished mac and cheese additional savory flavor. Salted water can be used instead if chicken broth is unavailable.
Can I use a different type of pasta?
Yes. Although elbow macaroni is traditional, other short pasta shapes that hold sauce well can work. Cavatappi, shells, and short tubular pasta are particularly good alternatives.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese generally melts more smoothly. Packaged shredded cheeses often contain anti-caking ingredients that can affect how smoothly they melt into the dish.
Why are eggs added to baked mac and cheese?
Eggs help bind the pasta, cream, and cheese together as the dish bakes. They give Southern-style baked mac and cheese its characteristic cohesive yet creamy texture.
Can I leave out the American cheese?
Yes, although it contributes significantly to the smooth, creamy consistency. If you leave it out, replace it with another good melting cheese, keeping in mind that the finished texture may be slightly different.
How do I keep baked mac and cheese from becoming dry?
Avoid overcooking the pasta before baking and do not leave the dish in the oven longer than necessary. The mac and cheese should come out once the cheese is bubbling and the top is nicely browned.
Can Southern Baked Mac and Cheese be prepared ahead of time?
Yes. You can assemble the mac and cheese ahead of time, cover the baking dish tightly, and refrigerate it until you are ready to bake. Allowing the dish to sit closer to room temperature before baking can encourage more even cooking. A chilled dish may require a little additional baking time.
What should I serve with Southern Baked Mac and Cheese?
It pairs especially well with fried or roasted chicken, barbecue, turkey, ham, collard greens, green beans, cornbread, and other classic comfort-food dishes. It can also be served as a rich main dish with a simple salad or roasted vegetables.
How do I know when baked mac and cheese is done?
The mac and cheese is ready when the cheese on top has melted completely, the edges are bubbling, and the surface has developed an appetizing golden-brown color. Remove it before the cheese mixture begins to dry out.
Conclusion
Southern Baked Mac and Cheese is a rich, creamy, crowd-pleasing comfort-food classic that deserves a place at everything from holiday dinners to casual family meals. With five cheeses, plenty of cream, savory seasonings, and a beautifully browned cheese topping, every serving delivers layers of cheesy flavor.
The key is to slightly undercook the macaroni, use a flavorful combination of cheeses, and avoid over-baking. Serve it fresh from the oven after a brief rest for the creamiest texture and a satisfying golden cheese crust.
Southern Baked Mac and Cheese
Rich and creamy Southern baked mac and cheese loaded with cheddar, Colby Jack, mozzarella, American cheese, and cream cheese, then baked until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 1 tbsp butter (for buttering the pan)
- 16 oz elbow macaroni (uncooked)
- 10 cups water mixed with chicken broth (I use Better than Bouillon)
- 8 oz sharp cheddar cheese (shredded, save half for topping)
- 8 oz colby jack cheese (shredded, save half for topping)
- 8 oz part-skim mozzarella cheese (shredded)
- 8 oz American cheese (cubed)
- 4 oz softened cream cheese (warmed in the microwave for 30 seconds)
- 1 cup half and half
- 1 cup heavy cream
- kosher salt and freshly cracked black pepper (to taste)
- ½ tsp smoked paprika
- 1–2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- 2 large eggs
Instructions
- Preheat oven to 350ºF (180ºC). Butter an 8-by-11 or 9-by-13-inch baking dish and set aside.
- Fill a large stockpot or Dutch oven halfway with chicken broth, or use water with 1 tbsp salt, and bring to a boil. Add the elbow macaroni and cook until just under al dente according to package directions. Drain well.
- While the pasta cooks, combine the half and half, heavy cream, half of the cheddar cheese, half of the Colby Jack cheese, all of the mozzarella, American cheese, and cream cheese in a large mixing bowl.
- Add the smoked paprika, garlic powder, onion powder, mustard powder, kosher salt, and black pepper. Stir well and adjust the seasoning carefully, keeping in mind that the cheeses will add saltiness as they bake.
- Add the drained macaroni and eggs to the cheese mixture and stir until everything is well incorporated.
- Pour the macaroni mixture into the prepared baking dish and spread it evenly.
- Top generously with the remaining cheddar and Colby Jack cheese. Sprinkle with a little additional smoked paprika if desired.
- Bake for about 35 minutes, or until the cheese topping is bubbly and nicely browned. Avoid over-baking so the pasta remains tender and the cheese sauce stays creamy.
- Let the baked mac and cheese cool for about 5 minutes before serving. Serve hot and creamy.
Notes
- Cook the macaroni just under al dente because it will finish cooking in the oven.
- Avoid adding too much salt before baking because the cheeses and chicken broth are already salty.
- For the creamiest texture, avoid over-baking the mac and cheese.
- Water with 1 tbsp salt can be used instead of chicken broth for cooking the pasta.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg
