This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
Made the creamy version first time today. Followed the recipe, didn’t change a thing. It was creamy and very tasty. It was absolutely the best I’ve ever made. Definitely a keeper! Thank you.
Hurray! Love to hear this Marilee!
Forgot to rate
Just made this Mac and Cheese it turned out amazing, I used three extra large eggs and a whole stick of salted butter and everything else I followed recipe, this is a keeper in my recipe file
Thank you so much Teresia!
This was just awful. Bland and has a weird texture from the eggs
Thanks for the feedback! It sounds like Southern mac and cheese is not your jam if you don’t like the eggs in it. You’d probably love our regular macaroni and cheese (https://ohsweetbasil.com/best-macaroni-and-cheese-ever/) and you can skip the topping if you don’t want that.
I made the extra gooey version and it was delicious! Great flavor and very creamy. Bonus: it reheated well!
A few changes I made this time & one I’ll try next time:
I added an extra egg to give it more body and used 1/2 extra sharp cheese (for more flavor) and 1/2 jack cheese (for creaminess)
Next time I will cut back on the milk/cream by just a bit (up to 1/2 cup less). And I plan to experiment with different cheeses: pepperjack or smoked cheddar would be great options.
Yay! Love to hear this Amy! Thank you got taking time to leave us feedback and for sharing your tips and tricks!
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.
Thank you so much Kassie!
complimented the popcorn chicken perfectly! Thank you!
Excellent! Thanks for the feedback!
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.
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!
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.
Thank you so much for the feedback! I’ll have to try condensed milk the next time I make it!
Do you mean evaporated milk? Condensed milk is very sweet.
I’m assuming they meant evaporated milk!
Um, I think you mean evaporated milk. Condensed milk would be a wholllle different experience.
Yes, I think that is what the commentor meant.
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!
Thank you so much for the feedback Jessica! So glad you enjoyed it!
Taste grest but presentation not
Curdled.
Won’t make it again
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!