Classic Southern Baked Mac and Cheese Recipe

There’s something soulful about digging into a bubbling tray of Southern mac and cheese. The smell alone—cheddar melting into soft pasta, edges browning just right—is a promise of comfort, warmth, and full-bellied satisfaction. For many, this dish is a staple of Sunday suppers, holiday feasts, or Grandma’s kitchen table, where tradition meets indulgence in every bite.

But this isn’t your typical boxed version or creamy stovetop variety. Southern-style mac and cheese is baked, bold, and beautifully layered. No breadcrumbs, no shortcuts—just honest ingredients, patient baking, and generations of kitchen wisdom. Let’s bring that flavor home.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 48 minutes
• Servings: 20
• Difficulty: Medium

Ingredients

Macaroni Base

• 1 pound elbow macaroni

Cheese & Sauce

• 4 pounds Cheddar cheese, sliced (sharp preferred)
• 1½ cups whole milk
• 5 large eggs
• 1 tablespoon yellow mustard

Seasoning

• Ground black pepper, to taste
• Salt for pasta water

Cooking Instructions

• Preheat the oven to 300°F (150°C). Position the rack in the center to ensure even browning during baking.
• Boil the pasta: In a large pot of well-salted boiling water, cook the macaroni until just al dente—firm with a slight bite—about 8 minutes. Drain and rinse lightly to stop the cooking. Let rest while you prepare the cheese base.
• Create the mustard-milk custard: In a large bowl, whisk together the milk, eggs, and mustard until fully emulsified. This mixture should be smooth, golden, and slightly frothy. The mustard deepens the flavor and helps bind the custard beautifully.
• Layer with intention: In a deep 5-quart baking dish, start by adding a layer of macaroni, then a generous layer of cheese slices. Repeat until all pasta and cheese are used, ending with a full blanket of cheese on top. Layering like this—not mixing—lets the cheese melt in pockets, creating texture and flavor variation in each bite.
• Pour the custard carefully over the entire dish, gently tilting the pan to help the liquid reach into every corner. Use the back of a spoon to softly press down, ensuring everything is soaked evenly.
• Let it rest for 10 minutes before baking. This resting stage allows the egg mixture to begin absorbing into the pasta, resulting in a smoother set custard and better texture overall.
• Bake uncovered for 30–35 minutes, or until the top is golden, bubbling, and starting to crisp at the edges. A knife inserted into the center should come out mostly clean with a bit of creamy residue—perfectly set but not dry.
• Optional broil finish: For an extra crispy cheese top, broil the dish on high for 1–2 minutes at the end—but watch closely to avoid burning.
• Let it cool for 5–10 minutes before serving. This resting time lets the custard firm up and the flavors settle into every scoop.

Tips, Variations & Serving Suggestions

• Cheese matters: Use sharp Cheddar for bold flavor. Blend with Colby or Monterey Jack for a creamier melt if desired.
• Get a smoky edge by mixing in smoked paprika or a touch of liquid smoke into the egg mixture.
• Make it meaty: Add cooked bacon or chopped smoked sausage between layers for a hearty twist.
• Pairing ideas: Serve with collard greens, fried chicken, or a light salad with acidic vinaigrette to balance the richness.

Conclusion

This baked Southern mac and cheese isn’t just a side dish—it’s a memory on a plate. From the crispy golden crust to the custardy interior and cheesy pockets of joy, every bite offers warmth and richness passed down through generations. Whether you're feeding a crowd or looking to recreate a family classic, this dish hits all the right notes.

If you'd like to see the original inspiration for this recipe, you can view it here: Grandma's Southern Mac and Cheese.

FAQ

Can I prepare this mac and cheese in advance?

Yes! Assemble everything the night before and store it covered in the fridge. Let it come to room temperature for 30 minutes before baking the next day.

How do I avoid a dry baked mac and cheese?

Use enough custard to saturate the layers, don’t overbake, and let it rest before serving. Avoid reducing the fat content in the cheese or milk.

Can I freeze leftovers?

Absolutely. Let the baked mac and cheese cool completely, then portion and wrap tightly. Freeze for up to 2 months. Reheat in the oven for best texture.