I have one secret ingredient that makes my Southern baked mac and cheese unbelievably creamy, rich, and always the first dish to disappear. This is the recipe everyone asks me for before the pan is even empty.
I’m obsessed with this Southern baked mac and cheese because it doesn’t play around. The edges get that browned, cheesy bite I shamelessly chase with my fork, while the center stays creamy, rich, and ridiculously satisfying.
I love how sharp cheddar brings that bold, salty punch, and evaporated milk gives the sauce that smooth, old-school texture I want in every scoop. But the real reason I keep coming back?
It tastes like Sunday dinner showed up ready to steal the table. No bland noodles.
No sad casserole energy. Just thick, cheesy, baked mac that makes me go back for more.
Ingredients
- Elbow macaroni holds all that cheesy sauce in its little curves.
- Sharp cheddar brings the bold, classic Southern mac flavor everyone expects.
- Colby Jack melts smooth and keeps things creamy, not too sharp.
- Cream cheese makes it rich, thick, and honestly a little extra.
- Evaporated milk gives that old-school baked mac texture, super cozy.
- Whole milk loosens the sauce so it doesn’t turn gluey.
- Eggs help the bake set up into sliceable, creamy squares.
- Butter adds richness because, basically, this isn’t diet food.
- Flour helps thicken the sauce so it hugs every noodle.
- Dry mustard adds a tiny tang that makes the cheese pop.
- Cayenne gives gentle heat, if you like a little kick.
- Panko or buttery crackers bring that crunchy top everyone fights over.
- Plus Parmesan adds salty, nutty flavor when you want more punch.
Ingredient Quantities
- 1 pound elbow macaroni
- 4 cups (about 16 ounces) sharp cheddar, shredded
- 2 cups (about 8 ounces) Colby Jack or mild cheddar, shredded
- 8 ounces cream cheese, softened
- 1 (12 ounce) can evaporated milk
- 2 cups whole milk
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 teaspoon dry mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 cup panko breadcrumbs or crushed buttery crackers
- 2 tablespoons melted butter for topping
- 1/2 cup grated Parmesan cheese, optional
How to Make this
1. Preheat oven to 350 F and grease a 9×13 inch baking dish.
2. Cook 1 pound elbow macaroni in salted boiling water until just al dente, drain and set aside.
3. In a large saucepan melt 4 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly but not browned.
4. Gradually whisk in 1 (12 ounce) can evaporated milk and 2 cups whole milk, cook until sauce thickens and is smooth.
5. Reduce heat to low and stir in 8 ounces softened cream cheese until melted, then add 1 teaspoon dry mustard powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne pepper if using.
6. Remove about 1/2 cup of the hot sauce and slowly whisk it into 2 lightly beaten large eggs to temper, then return egg mixture to the sauce and stir until combined.
7. Stir in 4 cups shredded sharp cheddar and 2 cups shredded Colby Jack or mild cheddar until melted and smooth, then fold in the drained macaroni.
8. Pour the mac and cheese into the prepared baking dish.
9. Combine 1 cup panko breadcrumbs or crushed buttery crackers with 2 tablespoons melted butter and 1/2 cup grated Parmesan cheese if using, sprinkle evenly over the top, then bake 25 to 30 minutes until bubbly and golden on top.
10. Let rest 10 minutes before serving so the casserole sets.
Equipment Needed
1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling pasta
4. Colander or strainer
5. Large saucepan
6. Whisk
7. Heatproof spatula or wooden spoon
8. Measuring cups and spoons
9. Box grater or shredding attachment
FAQ
SOUTHERN BAKED MAC AND CHEESE Recipe Substitutions and Variations
- Elbow macaroni: substitute cavatappi, small shells, or penne for similar texture and sauce cling.
- Sharp cheddar: substitute aged Colby, White cheddar, or a blend of Gouda and mild cheddar for comparable sharpness and melt.
- Evaporated milk and whole milk: substitute 2 1/4 cups half and half or 2 cups whole milk plus 1/4 cup heavy cream for comparable richness.
- Panko breadcrumbs or buttery crackers topping: substitute crushed Ritz crackers, crushed cornflakes, or seasoned plain breadcrumbs mixed with 2 tablespoons melted butter and 1/4 cup grated Parmesan for extra crunch and flavor.
Pro Tips
1) Salt the pasta water generously and cook the elbows just shy of al dente. They will finish cooking in the oven, so a slightly firmer bite keeps the final texture creamy instead of mushy.
2) Shred your own cheese from blocks instead of using pre-shredded. Freshly shredded melts silkier because it has no anti-caking additives, giving a smoother sauce.
3) When tempering the eggs, whisk a ladle of hot sauce into the beaten eggs slowly and keep stirring. This prevents curdling and gives you a glossy, custardy sauce. Work quickly but gently when reintroducing them to the pot.
4) For the crisp topping, toss the panko or crushed crackers with warm melted butter so each piece is coated before baking. If you like extra contrast, broil for the last 1 to 2 minutes while watching closely to get deep golden color without burning.
SOUTHERN BAKED MAC AND CHEESE Recipe
I have one secret ingredient that makes my Southern baked mac and cheese unbelievably creamy, rich, and always the first dish to disappear. This is the recipe everyone asks me for before the pan is even empty.
8
servings
909
kcal
Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling pasta
4. Colander or strainer
5. Large saucepan
6. Whisk
7. Heatproof spatula or wooden spoon
8. Measuring cups and spoons
9. Box grater or shredding attachment
Ingredients
1 pound elbow macaroni
4 cups (about 16 ounces) sharp cheddar, shredded
2 cups (about 8 ounces) Colby Jack or mild cheddar, shredded
8 ounces cream cheese, softened
1 (12 ounce) can evaporated milk
2 cups whole milk
2 large eggs, lightly beaten
4 tablespoons unsalted butter
3 tablespoons all purpose flour
1 teaspoon dry mustard powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
1 cup panko breadcrumbs or crushed buttery crackers
2 tablespoons melted butter for topping
1/2 cup grated Parmesan cheese, optional
Directions
- Preheat oven to 350 F and grease a 9×13 inch baking dish.
- Cook 1 pound elbow macaroni in salted boiling water until just al dente, drain and set aside.
- In a large saucepan melt 4 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 to 2 minutes until bubbly but not browned.
- Gradually whisk in 1 (12 ounce) can evaporated milk and 2 cups whole milk, cook until sauce thickens and is smooth.
- Reduce heat to low and stir in 8 ounces softened cream cheese until melted, then add 1 teaspoon dry mustard powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne pepper if using.
- Remove about 1/2 cup of the hot sauce and slowly whisk it into 2 lightly beaten large eggs to temper, then return egg mixture to the sauce and stir until combined.
- Stir in 4 cups shredded sharp cheddar and 2 cups shredded Colby Jack or mild cheddar until melted and smooth, then fold in the drained macaroni.
- Pour the mac and cheese into the prepared baking dish.
- Combine 1 cup panko breadcrumbs or crushed buttery crackers with 2 tablespoons melted butter and 1/2 cup grated Parmesan cheese if using, sprinkle evenly over the top, then bake 25 to 30 minutes until bubbly and golden on top.
- Let rest 10 minutes before serving so the casserole sets.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 318g
- Total number of serves: 8
- Calories: 909kcal
- Fat: 59g
- Saturated Fat: 34g
- Trans Fat: 0.3g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 217mg
- Sodium: 1118mg
- Potassium: 492mg
- Carbohydrates: 65g
- Fiber: 2g
- Sugar: 9g
- Protein: 40g
- Vitamin A: 1875IU
- Vitamin C: 0.3mg
- Calcium: 896mg
- Iron: 1mg
