Southern Baked Macaroni and Cheese

Some dishes are simply non-negotiable at a Southern holiday table, and southern baked macaroni and cheese is at the very top of the list.

This version is everything you want: tender macaroni folded into a silky, rich cheddar sauce, topped with even more cheese and baked until golden and bubbly.

The secret is the cheese blend. A mix of medium cheddar and extra sharp cheddar gives you the best of both worlds. The medium melts into a smooth, creamy sauce, while the extra sharp adds bold, tangy cheese flavor. Together, they make a mac and cheese that’s ultra-creamy, never gritty, and absolutely packed with flavor.

It takes about 50 minutes from start to finish, feeds 8, and is perfect for Thanksgiving, Christmas, Sunday dinners, potlucks, or any night you need serious comfort food.

Pair it with my Classic Green Bean Casserole for a true holiday spread.

Why You’ll Love This Mac and Cheese

• Extra creamy. A homemade cheese sauce makes it silky and rich.
• Two cheddars. Medium for creaminess, extra sharp for bold flavor.
• Golden cheesy top. It’s baked until bubbly and browned.
• Simple ingredients. Pasta, butter, flour, milk, cheese, and seasoning.
• Feeds a crowd. It makes 8 generous servings.
• Make-ahead friendly. Assemble it ahead and bake when guests arrive.
• A true Southern classic. It’s the ultimate holiday side.

A Southern Tradition

Macaroni and cheese has been an American favorite for centuries. In the South, baked mac and cheese holds a special place. It’s a centerpiece of soul food and a must-have at holidays, church suppers, and family gatherings. Unlike the stovetop kind, Southern-style mac and cheese is baked, with a golden, cheesy crust on top.

Ingredients You’ll Need

• Elbow macaroni (16 oz / 1 lb / 450 g)
• Butter (⅓ cup / 75 g)
• All-purpose flour (⅓ cup / 42 g)
• White pepper (½ teaspoon): Black pepper works, but white blends invisibly into the sauce.
• Salt (½ teaspoon)
• Cayenne pepper (⅛ teaspoon): It adds a subtle warmth, not heat.
• 2% milk (3½ cups / 830 ml)
• Medium cheddar cheese (8 oz / 225 g), shredded
• Extra sharp cheddar cheese (8 oz / 225 g), shredded, divided

Why the Cheese Blend Matters

The cheese you choose changes the texture of the sauce completely:

• Only extra sharp or aged cheddar: The sauce can turn gritty or grainy, because aged cheeses don’t melt as smoothly.
• Only medium or mild cheddar: The sauce is extra gooey but less flavorful.
• Medium + extra sharp (this recipe): It’s creamy, smooth, and full of bold cheese flavor.

Want to experiment? Gouda or fontina melt beautifully, but they give a looser, saucier mac and cheese. Low-fat cheeses can turn the sauce grainy.

Shred Your Own Cheese

This is important. Pre-shredded cheese is coated in anti-caking agents that stop it from melting smoothly, and it can make the sauce grainy. Buy blocks of cheddar and shred them yourself for the silkiest sauce.

How to Make Southern Baked Macaroni and Cheese

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C), or 170°C fan. Grease a 3-quart (3 L) baking dish, such as a 9×13-inch (23×33 cm) dish.

Step 2: Cook the macaroni

Bring a large pot of generously salted water to a boil. Add the macaroni and cook for 8–9 minutes, or about 1 minute less than the package directions, so it’s just al dente. Drain well.

Why slightly undercooked? The pasta keeps cooking in the oven. Starting al dente stops it from turning mushy.

Step 3: Make the roux

In a heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour, white pepper, salt, and cayenne. Cook, whisking constantly, for about 1 minute, until smooth and slightly thickened.

Step 4: Add the milk gradually

Pour in the milk ½ cup at a time, whisking until each addition is fully absorbed and smooth before adding more. This slow addition is the key to a lump-free sauce. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Step 5: Melt in the cheese

Take the pot off the heat. Stir in all of the medium cheddar and half of the extra sharp cheddar until completely melted and smooth.

Tip: Adding the cheese off the heat stops it from separating and turning oily or grainy.

Step 6: Add the macaroni

Fold the cooked macaroni into the cheese sauce until every piece is coated.

Step 7: Top and bake

Transfer the mac and cheese to the baking dish and sprinkle the remaining extra sharp cheddar evenly over the top. Bake at 375°F (190°C) for 30 minutes, until bubbly and golden on top.

Want a deeper golden crust? Broil for the last 1–2 minutes, watching closely.

Step 8: Rest and serve

Let it rest for 5–10 minutes before serving. The sauce thickens slightly as it cools, so each scoop holds together beautifully.

Tips for the Creamiest Mac and Cheese

1. Use the two-cheddar blend for creaminess and flavor.
2. Shred your own cheese. Pre-shredded cheese won’t melt as smoothly.
3. Add the milk slowly to prevent lumps.
4. Add the cheese off the heat so it doesn’t break.
5. Undercook the pasta slightly, since it finishes cooking in the oven.
6. Salt the pasta water well. It seasons the macaroni from the inside.
7. Rest before serving so the sauce sets.

Troubleshooting

My cheese sauce is grainy. The sauce was too hot when the cheese went in, you used pre-shredded cheese, or you used only aged or extra sharp cheddar. Take the pot off the heat before adding the cheese, shred your own, and use the medium + extra sharp blend.

My sauce is lumpy. The milk was added too quickly. Add it ½ cup at a time and whisk well between additions.

My mac and cheese is dry. It was overbaked, or the pasta absorbed too much sauce. Keep the bake time to 30 minutes, and don’t overcook the pasta beforehand.

It’s too runny. Let it rest for 10 minutes after baking. It thickens as it cools.

Easy Variations

• Extra rich: Replace half the milk with heavy cream (1¾ cups milk + 1¾ cups cream).
• Crunchy topping: Toss ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle it over the cheese before baking.
• Bacon mac and cheese: Stir in ½ cup of crumbled cooked bacon.
• Spicy: Add diced jalapeños or a little more cayenne.
• Smoky: Add ½ teaspoon of smoked paprika to the roux.
• Different pasta: Cavatappi, shells, or penne all hold the sauce beautifully.
• Chili mac: Love beef and cheese together? Try my Chili Mac.

Make Ahead, Storage, and Freezing

Make ahead: Assemble the mac and cheese in the baking dish (with the cheese on top), cool, cover tightly, and refrigerate for up to 1 day. Bake straight from the fridge, adding 10–15 minutes to the baking time, until hot and bubbly in the center.

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheating: Add a splash of milk, cover with foil, and reheat at 350°F (175°C) for 20–25 minutes. You can also microwave individual portions with a little milk, stirring halfway.

Freezer: Assemble the full recipe, then bake at 425°F (220°C) just long enough to brown the top, about 10–15 minutes. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F (175°C) until hot. Reheated frozen mac and cheese won’t be quite as creamy as fresh, but it’s still delicious.

What to Serve with Mac and Cheese

Main dishes:

• My juicy Melt-in-Your-Mouth Chicken Breast
• Sticky Honey Garlic Chicken
• Roast turkey, baked ham, or pork chops

Holiday sides:

• Classic Green Bean Casserole
• Sweet Potato Casserole with Marshmallows
• A crisp green salad to balance the richness

Frequently Asked Questions

What’s the best cheese for baked mac and cheese?
A blend of medium and extra sharp cheddar gives the best balance of creaminess and flavor.

Why is my mac and cheese grainy?
It’s usually from pre-shredded cheese, overheating the sauce, or using only aged cheese. Shred your own and add it off the heat.

Can I make it ahead?
Yes. Assemble it up to a day ahead, refrigerate, and bake with 10–15 extra minutes.

Can I freeze baked mac and cheese?
Yes, for up to 3 months. It’s best to brown the top before freezing, then reheat covered.

Can I use different cheeses?
Yes, but the texture will change. Gouda and fontina make it saucier. Low-fat cheese can make it grainy.

Can I add breadcrumbs?
Absolutely. Buttered panko sprinkled on top adds a crunchy golden crust.

How many does it serve?
About 8 servings.

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