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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.
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!
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!
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!
You are the best, Jordan! Thank you!! We love this mac and cheese so much! So glad you love it too!
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
Thank you so much for the feedback!
What kind of butter do you use typically? Salted or unsalted? I always have unsalted on hand for baking.
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.
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.
Thank you for the feedback Myra! So glad you enjoyed it!
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?
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!!
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?
Yes! I would double everything exactly. Enjoy!
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.
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!
I’m planning on making this some time this week. I was wondering if it would freeze well? Thanks for sharing!
Hi Mandy! It doesn’t unfortunately! Dairy just doesn’t do well frozen.
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.
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.
Can I cook this at 300 instead of 350? If so for how long?
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.
Yes! So good and just like my mom made. Thank you for the recipe!
Thanks Melissa!! If we make something just like mom made, then I consider it a success!!
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.
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.