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Smothered in melted cheese with hints of spice and baked with an extra layer of crusty cheese on top and a roux-based sauce makes this easy Southern Baked Mac and Cheese the ultimate comfort food. Different from other homemade southern mac and cheese recipes, this version is made using evaporated milk and eggs resulting in a rich and creamy, and thick texture.
I grew up eating classic southern baked macaroni and cheese and still remember the dish my mom used to cook it in. I always went back for seconds because and usually never ate anything else when it was being served.
There are many different ways to prepare mac and cheese, such as Truffle Mac and Cheese, but southerners have their own way like they do with many recipes. Each recipe is as individual as the person themselves. This version is no different. I’ve tried a variety of ways to prepare it over the years in my own kitchen and I believe this southern style mac and cheese to be the best.
Yes it has evaporated milk and it has eggs, which are often controversial when it comes to any southern baked macaroni and cheese recipe, but it also has a roux base. I personally think it has it all.
Recipes such as Fried Green Tomatoes and Fried Chicken are inherently Southern and they become staples around every meal, just like this side dish. I hope you enjoy it as much as my family does.
Ingredients Needed
There are many arguments on if southern baked macaroni and cheese with evaporated milk is right or wrong. My version uses evaporated milk, and eggs, and has a roux for a base. Personally, I think it has it all and is the key factor that makes it ultimately comforting.
Ingredient Notes
- Elbow Macaroni: this comes down to personal preference, but elbow macaroni is my favorite to use when preparing mac and cheese. Some other options are ziti, penne, or rigatoni, but elbow noodles are the most commonly used.
- Heavy Cream: when making southern baked macaroni and cheese I want the creamiest possible sauce surrounding my macaroni, which is why I use heavy cream instead of milk. This makes for a thicker sauce, but you could also use whole milk or less fat milk for a thinner-based sauce.
- Evaporated Milk: this is also creamier and thicker milk than regular milk since it’s going through an evaporation process to remove much of the water. The result of mixing this into the sauce aids in creating that extra thick cheesy sauce.
- Cheese: choosing your cheese is also a personal preference. You can use all of one type of cheese or a blend. I think the best cheese for southern mac and cheese is a mixture of sharp cheddar, mild cheddar, and Monterey jack cheese. For the top of the casserole, I use only the sharp cheddar.
How to Make Southern Baked Mac and Cheese
- Cook the noodles. Preheat the oven to 350º F and bring a large pot of water to a boil. Add some salt and the elbow macaroni to the boiling water and cook 2 minutes more than the package directions (you want slightly over-cooked noodles instead of cooking them to al dente. This will help the noodles absorb the sauce better while baking). Drain and place in a 9×13 baking dish.
- Make a roux. In a large skillet or pot melt the butter over medium heat. Once melted add the flour and use a wooden spoon to mix with the butter until a thick paste-like consistency forms.
- Add milk and cream. Slowly pour in the evaporated milk while stirring continuously and then do the same with the heavy cream.
- Mix in the spices. Reduce heat to low and continue to cook, stirring occasionally for about 5 minutes until the sauce thickens. Add the spices and stir into the mixture.
- Add the eggs and cheese. Remove the skillet or pot from the heat. Beat the eggs together and spoon some of the sauce into the bowl with the eggs and beat them together (this is to temper the eggs before mixing them into the sauce so they don’t start to cook). Mix the tempered eggs and shredded cheese reserving 8 ounces or 2 cups of cheese for the topping.
- Mix the sauce and noodles. Pour the cheese sauce over the noodles in the baking dish and toss to coat the noodles evenly. Sprinkle the remaining cheese on top of the noodles.
- Bake. Place the mac and cheese in the oven and bake for 35 to 40 minutes until the cheese on top becomes bubbly and completely melted.
Make-Ahead Instructions
- Bake it now. You can fully prepare the recipe and store it for up to 3 days before you plan on serving it. Allow the dish to cool completely before covering tightly so no air can get in and then store it in the fridge until ready to reheat.
- Bake it later. To make this southern baked mac and cheese recipe ahead or prepare it and bake it later, follow the recipe up until ready to bake it. Cover it tightly so no air can get in and place it in the fridge for up to 2 days before planning to bake it. Follow the recipe directions for fully baking it.
Reheating Instructions
Cover the baking dish with foil, lightly spray the bottom side with cooking spray, and place in the oven heated to 350º F. Heat for 20 to 25 minutes until completely warm throughout.
Storage Information
If you plan on serving this dish at a picnic or at an outdoor gathering keep it out of direct sunlight and don’t leave it out at room temperature for more than 2 hours.
- Freezing Instructions: allow the casserole to cool completely before covering it and placing it in the freezer. The casserole needs to be placed in a freezer-safe container and sealed tightly with a lid or both plastic wrap and foil. Properly stored it will last for up to 18 months without losing quality.
- Leftover Storage: any leftovers can be placed in an air-tight container and stored in the fridge for up to 5 days.
Why This Recipe Works
- Great for a crowd. Whether you’re planning for a crowd, picnic, or potluck luncheon this southern baked mac and cheese recipe, just like Southern Macaroni Salad, is the ultimate comfort food everyone will love.
- Easy to make – For this southern mac and cheese recipe, you’ll prepare a roux-based cheese sauce that you will then toss with cooked noodles and place it all in a large casserole dish and then top with more cheese.
- This casserole also freezes well making it one of those great make-ahead dishes or one you can make and enjoy later.
Recipe Notes and Tips:
- If the cheese begins to burn while it’s baking spray the bottom side of the foil with cooking spray and lightly cover the top of the casserole dish.
- For a creamier and thinner sauce double the heavy cream or use whole milk instead of cream.
- When boiling the noodles, cook them for 1 to 2 minutes longer than the package directions. You want to slightly overcook the noodles so they absorb less water when baked into the casserole.
- Any type of small pasta such as elbow, rigatoni, fusilli, penne, or even shells. I prefer to use elbow-shaped personally.
- Turn it into a full meal by adding some shredded chicken or diced ham. You could also sprinkle crumbled bacon on top for added flavor.
FAQs
Southern Baked Macaroni and Cheese is a culinary masterpiece originating from the American South. It combines tender macaroni, velvety cheese, and a medley of seasonings to create a luscious, comforting dish. Baked to perfection with a cheesy melted topping, it represents the essence of Southern hospitality and culinary artistry. This beloved tradition has transcended time and borders, capturing the hearts and palates of food enthusiasts worldwide.
As a general guideline, it is typically baked in a preheated oven at 350°F (175°C) for about 30-40 minutes. However, keep in mind that the exact time may differ based on factors like the size and depth of the baking dish, desired level of browning, and the specific recipe you’re using.
Yes, Southern Mac and Cheese can be frozen for your convenience. To freeze it properly, make sure the mac and cheese has cooled completely. Ensure the container is tightly sealed with plastic wrap or aluminum foil to prevent freezer burn. Place the container in the freezer and freeze for up to 3 months.
To thaw place it in the refrigerator overnight. Reheat the thawed mac and cheese by transferring it to an oven-safe dish, covering it with foil, and baking it at 350°F (175°C) for approximately 20-30 minutes, or until heated through. Alternatively, you can reheat individual portions in the microwave using a microwave-safe dish.
When it comes to Southern Mac and Cheese, there are countless add-ins that can take this classic dish to new heights of flavor. Crispy, chopped bacon adds a smoky and savory element, while diced jalapeños provide a spicy kick. Sautéed or caramelized onions offer a sweet and savory depth, and diced ham contributes a hearty meatiness. Chopped sun-dried tomatoes bring a tangy and slightly sweet flavor, and wilted spinach or kale provide a nutritious boost. Don’t forget to experiment with seasonings like paprika, garlic powder, or mustard powder for added depth, and fresh herbs like parsley, thyme, or chives to add a pop of freshness.
Related Recipes
Southern Baked Mac and Cheese Recipe
Equipment
- Stock Pot
- Strainer
- 9×13 Baking Dish
- Large Pot or Skillet
- Wooden Spoon
Ingredients
- 10 ounces Elbow Macaroni
- 12 ounces Evaporated Milk
- 1 cup Heavy Cream
- 1/4 cup Butter
- 1/2 cup Flour
- 2 large Eggs
- 1½ teaspoon Pepper
- 1 teaspoon Paprika
- ½ teaspoon Salt
- 16 ounces Sharp Cheddar Cheese shredded
- 8 ounces Mild Cheddar Cheese shredded
- 8 ounces Monterey Jack Cheese shredded
Instructions
- Preheat the oven to 350º F. Bring a large pot of water to a boil and add about 1 teaspoon of salt. Pour the elbow macaroni in the water and cook for 1 to 2 minutes more than the package directions (usually about 12 minutes).
- Drain the water from the noodles and pour them into a 9×13 baking dish.
- In a large skillet or pan melt the butter over medium heat. Using a wooden spoon mix the flour and melted butter together until thick paste-like consistency forms. Cook for 1 additional minute.
- Slowly pour the evaporated milk into the skillet while stirring continuously. Then slowly add the heavy cream stirring continuously as well. Reduce the heat to low and continute to cook for 3 to 5 more minutes, until the sauce begins to thicken.
- Stir in the pepper, paprika, and salt and remove from the heat.
- Lightly beat the eggs and spoon some of the cheese sauce into the bowl and mix with the eggs to temper them (this keeps the eggs from scrambling when mixed into the sauce). Pour the egg mixture into the cheese sauce and stir to combine.
- Add half of the sharp cheddar (8 ounces) and all of the mild cheddar and Monterey jack cheese to the cheese sauce and stir to combine.
- Pour the cheese sauce over the noodles and toss to coat evenly. Sprinkle the remaining cheddar cheese on top.
- Bake for 35 to 40 minutes until the melted cheese on top becomes bubbly.
Notes
- If the cheese begins to burn while it’s baking spray the bottom side of the foil with cooking spray and lightly cover the top of the casserole dish.
- For a creamier and thinner sauce double the heavy cream or use whole milk instead of cream.
- When boiling the noodles, cook them for 1 to 2 minutes longer than the package directions. You want to slightly overcook the noodles so they absorb less water when baked into the casserole.
- Any type of small pasta such as elbow, rigatoni, fusilli, penne, or even shells. I prefer to use elbow-shaped personally.
Make-Ahead Instructions:
- Bake it now. You can fully prepare the recipe and store it for up to 3 days before you plan on serving it. Allow the dish to cool completely before covering tightly so no air can get in and then store it in the fridge until ready to reheat.
- Bake it later. To make it ahead but bake it later follow the recipe up until ready to bake it. Cover it tightly so no air can get in and place it in the fridge for up to 2 days before planning to bake it. Follow the recipe directions for fully baking it.
Re-heating Instructions:
Cover the baking dish with foil, lightly spray the bottom side with cooking spray, and place in the oven heated to 350º F. Heat for 20 to 25 minutes until completely warm throughout.Storage Information:
- Freezing Instructions: allow the casserole to cool completely before covering it and placing it in the freezer. The casserole needs to be placed in a freezer-safe container and sealed tightly with a lid or both plastic wrap and foil. Properly stored it will last for up to 18 months without losing quality.
- Leftover Storage: any leftovers can be placed in an air-tight container and stored in the fridge for up to 5 days.
