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There’s just something special about Southern Baked Mac and Cheese — that golden, bubbly top, the cheesy layers underneath, and the comforting feeling that comes with every bite. This is the kind of recipe that shows up at every Sunday dinner, holiday table, and potluck because it never fails to be a crowd-pleaser.
Our Southern Baked Mac & Cheese starts with tender pasta tossed with ready sharp cheddar cheese, then baked until perfectly golden on top. It’s pure comfort food — nostalgic, soul-warming, and so easy to make. Whether you’re cooking for Thanksgiving or just need a dinner that makes everyone happy, this baked mac and cheese is always the right choice.
When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Baked Mac and Cheese!
Table of Contents
- Southern Food Traditions
- What Makes Mac and Cheese Southern?
- What’s in Southern Macaroni and Cheese?
- How to Make Southern Baked Macaroni and Cheese
- Baked Mac and Cheese FAQs
- Tips for Making the Best Macaroni and Cheese
- What to Serve with Mac & Cheese
- More Delicious SIDE DISHES You’re Sure to Love:
- Watch How This Recipe is Made…
- Baked Mac and Cheese Recipe
Southern Food Traditions
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 that often includes eggs or evaporated milk to create a custard-like base, is baked in the oven, often has a golden top, and is rich, cheesy comfort food.
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…
- Elbow Macaroni: The classic shape that holds creamy cheese sauce in every bite; sturdy enough to bake without turning mushy.
- Butter: Adds richness and helps create a silky cheese sauce while keeping the pasta from drying out.
- Milk: Forms the base of the creamy sauce and helps the cheese melt smoothly.
- Sharp Cheddar Cheese: Provides bold, tangy flavor and that signature cheesy pull; it’s the main flavor star.
- Sour Cream: Adds tangy flavor and extra creaminess while keeping the sauce moist during baking.
- Salt: Enhances the flavor of the cheese and balances the richness of the dairy.
- Eggs: Bind the ingredients together and give baked mac and cheese its classic custard-like texture.
How to Make Southern Baked Macaroni and Cheese
To make this easy macaroni and cheese recipe, follow these steps:
- Prep: Preheat the oven and butter your baking dish.
- Cook the Pasta: Cook the macaroni according to package instructions. Be sure to salt the water!
- Combine: While still hot, place the cooked macaroni into a large bowl and stir in the butter and cheese.
- Mix: In a separate bowl, whisk together the milk, eggs, sour cream, and salt. Stir into the macaroni mixture.
- Bake: 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.
Baked Mac and Cheese FAQs
Very easily, yes! You’ll likely need to bake this homemade mac and cheese in two baking dishes, though.
No, you can’t substitute the eggs in this recipe. That’s just how Southern macaroni and cheese is made, sorry!
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.
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.
The best way to heat baked mac and cheese is in the oven. Place it in an oven-safe dish and reheat in an oven pre-heated to 300 degrees F and heat until warmed through (10-15 minutes). You can cover the pan with foil or add a little chicken broth to the dish to help it stay moist.
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.
What to Serve with Mac & Cheese
I’ve heard that some people can’t have Thanksgiving without this homemade mac & cheese, so it can be served with roasted Thanksgiving turkey! It is also great with roasted whole chicken, smoked ribs, or smoked brisket.
This Southern Baked Mac & Cheese is the definition of comfort — rich, cheesy and full of that down-home goodness we all crave. It’s the recipe you’ll find yourself making again and again, not just for holidays but any time life calls for something warm and cheesy. Trust me, once you taste this golden, creamy goodness, you’ll never go back to boxed mac again.
More Delicious SIDE DISHES You’re Sure to Love:
- Instant Pot Macaroni and Cheese
- Classic Macaroni Salad
- Instant Pot Refried Beans
- Our Favorite Mashed Potatoes
- The BEST Baked Beans
- All our SIDE DISH recipes!
Watch How This Recipe is Made…
Baked Mac and Cheese
Ingredients
- 16 Ounces Elbow Macaroni
- 3 ½ Cups Sharp Cheddar Cheese, shredded (reserve 1 cup for topping)
- 1/4 Cup Butter, softened
- 1 ½ Cups Milk, whole or 2%
- 3 Eggs, beaten
- ½ Cup Sour Cream
- ½ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F and spray a 9×11" casserole dish.
- Cook the macaroni per package instructions.16 Ounces Elbow Macaroni
- Place the pasta in a large bowl and while still hot and add 2 1/2 cups cheese and butter.3 ½ Cups Sharp Cheddar Cheese, 1/4 Cup Butter
- In a medium bowl, combine the remaining ingredients, whisking to combine, and add to the macaroni mixture.1 ½ Cups Milk, 3 Eggs, ½ Cup Sour Cream, ½ teaspoon Salt
- Pour macaroni mixture into a casserole dish, top with remaining 1 cup of cheese and bake for 30 to 45 minutes.3 ½ Cups Sharp Cheddar Cheese
- Serve immediately.
Recipe Notes
Carrian’s Extra Gooey Version
Ingredients- 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 ¼ teaspoon Season Salt, see note
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 16 Ounces Colby Jack Cheese, shredded, Tillamook works best
- 8 Ounces Monterey Jack Cheese, shredded
- 8 Ounces Sharp Cheddar Cheese, shredded
- Heat the oven to 375 degrees F.
- Butter a 9×13 (or 8×8 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.
- Carrian prefers the elbow macaroni with little ridges as it holds onto the cheese better.
- Pappy’s Seasoning which is found at local stores, especially Winco and Walmart is our personal favorite. It’s just salt, sugar, paprika, onion, and garlic powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
It should thicken right up in the oven! Enjoy!
Mmm, I love macaroni and cheese.. I can’t wait to try this delicious recipe. All that cheesy goodness!
It is like a cheesy dream come true!
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
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.
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?
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.
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
Yes! Sorry our response is too late now, but yes! Hope it was good!
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!
Woop woop! Love to hear that, Margaret! Thanks for taking time to leave us some feedback!
What can I substitute for eggs?
There’s no substitute for the eggs, it is just how Southern mac & cheese is.
great recipe will make again. instant favorite for the entire family.
Thank you!
Followed the directions perfectly and the cheese turned out lumpy not creamy
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?
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.
Can this be doubled and baked in a 9×13 or should I do two separate dishes?
SOOOO perfectly cheesy!!!!