When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and Cheese!
It’s so nice when we get to go back to the Carolinas to visit family; we wish we could go more often. There’s so much history there, and we love to see it all. As much as we love to visit all the places, we can’t wait to get together with family for some good old family food favorites and great chats. When we get together with Grandma Carol and Grandpa Lou, it is a sure bet that one of the dishes will be macaroni and cheese and that not one morsel will be left in the dish at the end of the meal.
We carry on this tradition as often as we can with our little family. The first time we made it with our little ones they did not recognize that it was the “real mac and cheese.” They were used to one of their favorite boxed mac and cheese meals.
Don’t get me wrong, boxed mac and cheese is a life saver at those meal times when time is just not on your side. However, when we have the time we love making our southern macaroni and cheese from scratch, where every bite is full of cheesy, buttery, heart stopping goodness!
What Makes Mac and Cheese Southern?
Southern mac and cheese is soul food and it’s much different from other mac and cheese recipes. Southern baked mac and cheese is not creamy like the macaroni and cheese Carrian grew up with. Carrian still prefers creamy macaroni and cheese with a panko bread crumb topping, but she can appreciate a good baked southern mac and cheese. The recipe for traditional southern mac and cheese is given in the recipe card below, but there is a note added for making it extra creamy like Carrian prefers.
The image below shows the traditional southern mac, but all the rest of the pictures will be the gooey, creamy version. Both are delicious and it is totally up to you on which one you prefer.
What’s in Southern Macaroni and Cheese?
Most baked mac and cheese recipes stick to the basics that you would expect — butter, milk, cheese and pasta. To make the recipe Southern and to take things to the next level, a few more ingredients are added…
- Butter – unsalted
- Milk – whole or 2%
- Cheese – we use shredded sharp cheddar, but you are welcome to try any kind of combination you want
- Pasta – classic elbow macaroni works great, but any short and sturdy pasta will get the job done
- Sour Cream – full fat, don’t try the light or fat free
- Salt – adds flavor
- Eggs – binds everything together
Carrian’s Extra Gooey Version
Basically, we are going to add some cream and lots of extra cheese to make this extra creamy and gooey. Here is what you will need…
- Pasta – elbow macaroni
- Heavy Cream – half and half and whole milk can be used instead of cream but cream gives a more rich and creamy taste and texture
- Half and Half – whole milk will also work
- Butter – unsalted
- Eggs – binds
- Sour Cream – adds extra creaminess
- Season Salt – we love Pappy’s brand
- Garlic Powder – adds flavor
- Onion Powder – adds flavor
- Salt – adds flavor
- Pepper – adds flavor and a tiny bit of heat
- Colby Jack Cheese – shredded, Tillamook brand cheeses work best
- Monterey Jack Cheese – shredded
- Sharp Cheddar Cheese – shredded
The measurements for each ingredient and the instructions for making both versions of this southern mac and cheese can be found in the recipe card at the end of this post.
How to Make Southern Macaroni and Cheese
This is such an easy macaroni and cheese recipe! To make this baked mac and cheese recipe with sour cream, follow these steps:
- Preheat the oven and butter your baking dish.
- Cook the macaroni according to package instructions. Be sure to salt the water!
- While still hot, place the cooked macaroni into a large bowl and stir in the butter and cheese.
- In a separate bowl, whisk together the milk, eggs, sour cream, and salt. Stir into the macaroni mixture.
- Turn the mixture into a greased baking dish and sprinkle with additional shredded cheese.
- Bake until the cheese is bubbly and golden brown on top.
How to make the extra gooey version
- Follow the first two steps stated above. Then combine the pasta with the butter.
- Add the cream, half and half and eggs and mix again. Then add the seasonings and stir everything to combine.
- In a separate bowl, combine the colby jack and monterey jack cheese and add it to the pasta. Stir together until the cheeses melt. Then stir in the cheddar cheese.
- Spread the mixture into your prepared pan and then sprinkle with extra cheese and bake.
- Let it rest for a few minutes before serving.
Can I Double This Recipe?
Very easily, yes! You’ll likely need to bake this homemade mac and cheese in two baking dishes, though.
Can I Freeze Mac and Cheese?
Unfortunately, you cannot. Dairy doesn’t freeze very well, so you’ll want to eat any leftovers within a week of making this sour cream mac and cheese.
Is There an Egg Substitute I Can Use?
No, you can’t substitute the eggs in this recipe. That’s just how Southern macaroni and cheese is made, sorry!
Tips for Making the Best Macaroni and Cheese
It’s so important that you salt the pasta water. If you don’t salt the pasta water, the macaroni itself will be bland and it’s likely that your Southern mac and cheese won’t be as flavorful as it should be.
You also must use whole or 2% milk in this easy macaroni and cheese recipe. That extra bit of fat in the milk adds moisture and flavor to the baked mac and cheese. Skim milk is a major no-no in this recipe!
Lastly, there’s no sour cream substitute you can use in this recipe. If you want to make this recipe healthier by using a substitute like Greek yogurt…just don’t. Trust us, the sour cream is a game changer.
Can Mac and Cheese Be Made Ahead of Time?
Yes, this is a great make ahead meal. It can be made completely and then stored in an airtight container for up to 24 hours head of time. Then bake as directed.
Which version of this southern macaroni and cheese speaks to you? We can’t wait to hear which one you like best! I make both just depending on what kind of mood I’m in. But oh that creamy, gooey version is H – E – A – V – E – N!!
More Delicious SIDE DISHES You’re Sure to Love:
- Instant Pot Macaroni and Cheese
- Chicken Bacon Ranch Macaroni and Cheese
- Wild Rice and Chickpeas
- Ham and Broccoli Mac and Cheese
- Healthy One-Pot Chili Mac
- Pork Macaroni and Cheese
- Roasted Red Pepper Mac and Cheese
- Classic Macaroni Salad
- Instant Pot Refried Beans
- Our Favorite Mashed Potatoes
- The BEST Baked Beans
- All our SIDE DISH recipes!
Southern Macaroni and Cheese
Description
Ingredients
- 16 Ounces Elbow Macaroni
- 3 1/2 Cups Sharp Cheddar Cheese, shredded (reserve 1 cup for topping)
- 1/4 Cup Butter, softened
- 1 1/2 Cups Milk, whole or 2%
- 3 Eggs, beaten
- 1/2 Cup Sour Cream
- 1/2 Teaspoon Salt
Carrian's Extra GOOEY Version
- 16 Ounces Elbow Macaroni, see note
- 7 Tablespoons Butter, melted
- 2 Cups Heavy Cream
- 1 Cup Half and Half, or whole milk
- 2 Large Eggs, whisked in a bowl
- 3 Tablespoons Sour Cream
- 1 1/4 Teaspoon Season Salt, see note
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 16 Ounces Colby Jack Cheese, shredded, Tillamook works best
- 8 Ounces Monterey Jack Cheese, shredded
- 8 Ounces Sharp Cheddar Cheese, shredded
Instructions
- Preheat oven to 350 degrees and spray a 9x11" casserole dish.
- Cook the macaroni per package instructions.
- Place the pasta in a large bowl and while still hot and add 2 1/2 cups cheese and butter.
- In a medium bowl, combine the remaining ingredients, whisking to combine, and add to the macaroni mixture.
- Pour macaroni mixture into a casserole dish, top with remaining 1 cup of cheese and bake for 30 to 45 minutes.
- Serve immediately.
Carrian's Gooey Version
- Heat the oven to 375 degrees
- Butter a 9x13 (or 8x8 works but it will be piled very high) dish and set aside.
- Heat a pot of water to boiling and add 2 teaspoons salt and the pasta. Cook until al dente and drain. Meanwhile, melt the butter and set aside.
- In a large bowl, add the pasta and toss evenly with the butter, mixing thoroughly before moving on.
- Add the cream, half and half , eggs and sour cream and mix thoroughly again. Add the seasonings and stir to combine.
- In a large bowl, toss together the Colby jack and Monterey jack cheeses . Sprinkle in 16 ounces and stir together. Add the sharp cheese and gently fold it all together.
- Spread the mixture into the pan and sprinkle the remaining cheese all over the top. Bake for 35 minutes and then set out to rest for 5 minutes before serving.
Notes
Nutrition
Recommended Products
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Kassie
I make it with all the same ingredients. I change the cooking process a bit tho. I melt the butter in a pan on the stove top. But milk in and all the other ingredients minus the eggs and sour cream. Place on low temp. And when warmed up I add in cheese slowly until its all melted. Then I remove from the heat and add the sour cream and eggs. Then mix in the noodles and bake. Just another way to get to the same result. Yummy mac and cheese.
Sweet Basil
Thank you so much Kassie!
Stella Demand
complimented the popcorn chicken perfectly! Thank you!
Sweet Basil
Excellent! Thanks for the feedback!
Brandi
I love this recipe, it’s been my go-to for a couple of years now. My only question is, can I adapt this for the crock pot? I want to make it for a work potluck so baking isn’t really an option.
Sweet Basil
Thank you so much for the support Brandi! Crock pot mac n cheese is different, and I honestly haven’t tested it yet. It is actually on my list of recipe to create. Cooking it in a crockpot just won’t thicken the cheese sauce like we want. You could try baking it as written and then transferring it to a crockpot to keep warm. Happy holidays!
bkhuna
This is how Southern Mac & Cheese is suppose to be. I’ve had it this was at countless diners, church suppers, and at my Grandmother and mothers table.
May I suggest you try using condensed milk in the place of milk. It really does make a difference. At least that was how my mom did it and I assume my grandmother. Probably because growing up on a farm in rural GA during the depression, fresh milk wasn’t always available but there was always condensed milk in the cupboard.
If you want egg to “curd”, you need at least 6 eggs.
Sweet Basil
Thank you so much for the feedback! I’ll have to try condensed milk the next time I make it!
Jessica
After reading the comments I was a little skeptical of making this recipe. I am more than knowledgeable in the kitchen so wasnt so worried about curdling as I was about flavor (as many people said it was bland). I followed the recipe exact but added a tsp of seasoned salt and 1/2 tsp sea salt plus 1/2 tsp chicken bouillon and it was absolutely delicious. Thank you for the recipe!
Sweet Basil
Thank you so much for the feedback Jessica! So glad you enjoyed it!
Carolyn Sue Hall
Taste grest but presentation not
Curdled.
Won’t make it again
Sweet Basil
Hi Carolyn Sue! Did you whisk together the milk, eggs, sour cream and salt before adding that mixture to the cheesy pasta? The sour cream shouldn’t curdle if it was all mixed together properly. I’m so sorry it didn’t turn out the way you hoped!
Jordan
This is my go-to Mac and cheese recipe! We’re from the south but as an Army family we move all over. I make this for potlucks wherever we go, and there are NEVER leftovers! It’s a favorite for family dinners as well!
I usually end up using more cheese and seasonings than recommended. I like to use a combination of sharp cheddar and Monterey Jack cheese. I buy it in a big block and grate it fresh, it’s SO much better than pre-shredded. I probably at least double the salt, and I add a liberal amount of fresh ground pepper and a dash or two of cayenne…I basically shake until the voices of my southern ancestors whisper, “Stop, my child.” Highly recommend the seasoning additions!
I also warm all of my dairy ingredients, namely the sour cream, and whisk it with the milk etc. That solved my curdling issues
Love this recipe, thank you for sharing!
Jordan
This is my go-to Mac and cheese recipe! We’re from the south but as an Army family we move all over. I make this for potlucks wherever we go, and there are NEVER leftovers! It’s a favorite for family dinners as well!
I usually end up using more cheese and seasonings than recommended. I like to use a combination of sharp cheddar and Monterey Jack cheese. I buy it in a big block and grate it fresh, it’s SO much better than pre-shredded. I probably at least double the salt, and I add a liberal amount of fresh ground pepper and a dash or two of cayenne…I basically shake until the voices of my southern ancestors whisper, “Stop, my child.” Highly recommend the seasoning additions! Love this recipe, thank you for sharing!
Jordan
I forgot to rate it! 5 stars! I should also add, I warm all the dairy ingredients so that they mix together and don’t curdle. I also use a whisk so it combines as much as possible! Hope that helps those who’ve had issues with lumpiness!
Sweet Basil
You are the best, Jordan! Thank you!! We love this mac and cheese so much! So glad you love it too!
L wynn
This was pretty good. It was a little bland as others stated and the cheese was a little clumpy, maybe from the sour cream. I liked the fact that it uses things most people have in their kitchens
Sweet Basil
Thank you so much for the feedback!
Caitlin
What kind of butter do you use typically? Salted or unsalted? I always have unsalted on hand for baking.
Sweet Basil
I almost always use unsalted so that I can control the salt in a recipe. It is pretty rare that I buy salted butter unless a recipe specifically calls for it.
Myra
My kids and hubby enjoyed this southern mac and cheese recipe. I love that it’s simple and things that I already have in my pantry and refrigerator. They asked me to make it again. Lol.
Sweet Basil
Thank you for the feedback Myra! So glad you enjoyed it!
Amy Brucker
Hi! This recipe looks so yummy! My husband always wants me to make homemade Mac n cheese. I love that we don’t need to make a roux. He wants the crunchy topping on top? Can that be made in a separate pan and added to the top of the cheese before or after baking?
Sweet Basil
Hi Amy! I would make this recipe as it is written and add your crunchy topping on top of the cheese for the last 5 or so minutes of the baking time. Enjoy!!
Peg Santoro
Hi. This recipe sounds so delicious that I am going to make it for Easter this year. Since I have to make it for at least 25 people, should I double every ingredient exactly?
Sweet Basil
Yes! I would double everything exactly. Enjoy!
Sandy Vanlancker
It states this recipe serves 6. So for 25 people one would need to x4 The recipe. But another comment asked if they should double the recipe for 25 people and the answer was yes! Double it! That won’t make 24.
Sweet Basil
Hi Sandy! It depends on if it’s your main dish or a side dish. If it’s your main dish, I would triple or quadruple it. If it’s a side dish, doubling it would probably be sufficient. Enjoy!
Mandy
I’m planning on making this some time this week. I was wondering if it would freeze well? Thanks for sharing!
Sweet Basil
Hi Mandy! It doesn’t unfortunately! Dairy just doesn’t do well frozen.
Kalina
There are steps in the regular recipe that aren’t in the gooey version, different baking temps and no sour cream used in the gooey version when looking at the recipe card? I’m very confused but I want to make this for thanksgiving as a side and bought all of the ingredients.
Sweet Basil
Hi Kalina! Yes, the ingredients and directions for baking the gooey version are a littler different than the regular version. If you are planning to make the gooey version, then use that ingredients list and only the instructions for the gooey version. I hope that helps clear things up a little. Let me know if you have any other questions.
Steph
Can I cook this at 300 instead of 350? If so for how long?
Sweet Basil
No, we really recommend cooking it at 350. If you do 300, it will need to bake for too long to bake thoroughly and will dry out.
Melissa
Yes! So good and just like my mom made. Thank you for the recipe!
Sweet Basil
Thanks Melissa!! If we make something just like mom made, then I consider it a success!!
Jenn
This was an easy recipe, and I was thankful for that! It tasted bland even after I salted the water and put more salt in it. Also, the sour cream seemed to curdle….white lumps ?? It wasn’t very appetizing. Not sure what I did wrong, but followed the recipe. Maybe will try again sometime.
Sweet Basil
Hey Jenn! Did you whisk together the milk, eggs, sour cream and salt before adding that mixture to the cheesy pasta? The sour cream shouldn’t curdle if it was all mixed together properly. I’m so sorry it didn’t turn out the way you hoped! With the salt and the sharp cheddar cheese, it shouldn’t be bland in flavor.
Amanda
I honestly think 1 1/2 cups milk was too much. Mine is as very soupy. It’s still in the oven. I’m hoping it thickens.
Sweet Basil
It should thicken right up in the oven! Enjoy!
Layne
Mmm, I love macaroni and cheese.. I can’t wait to try this delicious recipe. All that cheesy goodness!
Sweet Basil
It is like a cheesy dream come true!
momof1teen
Can this be made ahead of time…..Like assemble the macaroni and the cheese and then the next day whisk the other stuff together and pour it on top of the macaroni and cheese mixture so the noodles wouldn’t get soggy ? Also do you have to add the sour cream cause I have some in my family that arent very big sour cream eaters……Hoping for a reply before Christmas day
Sweet Basil
I’m so sorry! We took the last two days off to spend uninterrupted time with our kids! Did you try it? Yes, that should work great, and you can’t taste the sour cream in it, but you need it to get the right creamy texture.
Kate
This looks perfect for Thanksgiving! What are your thoughts on baking it the night before then reheating for the next day? How would you recommend reheating it?
Sweet Basil
Hi Kate! This is perfect for Thanksgiving, but it is not a good idea to make it the night before and reheat. Instead shred cheeses and cook the pasta but don’t combine until you’re ready bake and eat.
Tricia Decker
Hi!! This recipe sounds so good and I making it for Thanksgiving… Can I make this ahead of time and just put in the fridge and bake it tomorrow? Thank you
Sweet Basil
Yes! Sorry our response is too late now, but yes! Hope it was good!
Margaret
This is my all time favorite Mac and cheese recipe, I made it for every holiday party last year and it was a hit! It’s so simple and easy for us who aren’t the greatest in the kitchen!
Sweet Basil
Woop woop! Love to hear that, Margaret! Thanks for taking time to leave us some feedback!
Liz
What can I substitute for eggs?
Sweet Basil
There’s no substitute for the eggs, it is just how Southern mac & cheese is.
tom speldrich
great recipe will make again. instant favorite for the entire family.
Sweet Basil
Thank you!
Shana
Followed the directions perfectly and the cheese turned out lumpy not creamy
Sweet Basil
Hi Shana, I’m sorry that happened. I haven’t seen it turn out lumpy before. Was it a store brand of cheese or a name brand?
Brooke
This recipe would really benefit from including measurements of salt for both the pasta water as it cooks and any additional salt to be added to the mixture. Not all pasta dishes call for the same amount of salt in the cooking water, and not all packages of pasta offer the same advice for salting the water. If, as seems to be the case here, there is no other salt called for in the recipe, it might be a good idea to note that instead of cooking the pasta per the directions on the package, you should generously salt the cooking water. I tend to fall somewhere in the mid-range on salting pasta water, and it this case it resulted in a really bland dish. I can see why, absent instruction in the recipe, others had the same experience.
Charlotte
Can this be doubled and baked in a 9×13 or should I do two separate dishes?
Kayle (The Cooking Actress)
SOOOO perfectly cheesy!!!!
URBAN HIJAB
This recipe is perfect timing!
Stacey
I made this twice and it was pretty bland. I think it needs more salt…or something.
Sweet Basil
Hi Stacey,
Are you salting your pot of water well? That will completely change the dish as it seasons the noodles, otherwise they will be so bland.
M
I boil my pasta in chicken broth and it really adds a great flavor. Could also use vegetable broth.
Sweet Basil
That sounds extra yummy!
Susan Carroll
What temperature for the oven? Bake for how long.
I dont see it in the reciepe above.
Thanks
Sweet Basil
Hi Susan, the full recipe is farther down the page and it lists everything you need to know
Stephanee
Just made this last night and was so happy with the results! Absolutely delicious!
Becky
Did you cover it while it baked?
Sweet Basil
Hi Becky, we don’t usually cover it as it tends to steam it, but if it’s getting too brown on top we will.
Sweet Basil
Thank you so much!
Alyssa
Could I use a glass baking dish instead of a casserole dish?
Sweet Basil
Hi Alyssa, absolutely!
JP
This was awesome!I am curious to know if it would be safe to mix it up a day ahead of baking it?
Sweet Basil
Hi JP, We haven’t ever mixed it up a whole day ahead, so I can’t say for certain, however I would worry that the pasta would take on too much of the liquid and be mushy. 🙁
Kayle (The Cooking Actress)
YES-this is exactly my kind of mac and cheese!!! I adore it
Rebecca
Apologizing for what might be an obvious answer that I can’t seem to find – but does the butter get put in with the remaining ingredients and whisked? is it melted first? Maybe it goes in with the hot pasta?
I’m so clueless. 😀
Sweet Basil
Hi Rebecca,
You can add it with the sour cream or I like to add it to the hot pasta with the cheese. 🙂
Baltisraul
I would also strongly urge not to change the quantity of the ingredients. At least for the first time you make it. For us they are perfect!
Baltisraul
This particular Mac ‘n Cheese is the bomb. My wife tried different recipes for years until she settled on this style and ingredients. It canalso be topped with panko every once in a while also.
Sweet Basil
Yes, we loooooove panko on top! Thanks!