Easy Baked Mac and Cheese Recipe

Southern baked mac and cheese differs from classic versions by using a custard-style sauce with eggs and evaporated milk, a mix of sharp cheddar and melter cheeses, and a crispy breadcrumb topping. The key is preventing curdling by tempering eggs, baking low and slow, and pre-baking the topping to avoid burning. Make-ahead tips: undercook pasta, prep sauce up to 2 days ahead, and freeze portions. Serve with BBQ, greens, cornbread, or acidic sides to balance the richness.

What makes Southern baked mac and cheese different from the classic version?

Southern baked mac and cheese is a whole different beast from the classic version. The key difference lies in the cheese sauce. While classic recipes rely on a simple roux-based sauce, Southern-style mac and cheese uses a custard-style base that includes eggs and evaporated milk. This creates a richer, creamier texture that clings to the pasta and bakes into a golden, cheesy crust.

Another key difference is the cheese blend. Southern recipes typically use a mix of sharp cheddar and a melter like Gruyère or Gouda, which gives a deeper, more complex flavor. The pasta is also different—Southern mac and cheese often uses small shells or elbows, which hold the sauce better than the traditional penne or rigatoni used in classic recipes.

Finally, Southern baked mac and cheese is often topped with a crispy breadcrumb or cracker topping, which adds a delightful crunch that contrasts with the creamy pasta. This topping is usually seasoned with a touch of cayenne or paprika for a subtle kick.

These differences make Southern baked mac and cheese a richer, more indulgent dish that's perfect for special occasions or when you want to impress your guests with a taste of the South.

Step-by-step: how to bake mac and cheese without curdling the sauce

Curdling is the bane of every mac and cheese baker's existence. Here's how to avoid it:

Step 1: Make the sauce right

Start with a roux of equal parts butter and flour. Cook it for about 2 minutes to get rid of the raw flour taste. Then, add milk gradually, whisking constantly to prevent lumps. Once the milk is incorporated, add the cheese gradually, off the heat, so it melts smoothly without the direct heat of the stove that can cause curdling.

Step 2: Temper the eggs

Beat the eggs in a separate bowl. Take a ladleful of the hot sauce and whisk it into the eggs to temper them. This prevents the eggs from scrambling when you add them to the hot pasta. Then, pour the sauce over the pasta and mix thoroughly.

Step 3: Bake low and slow

Preheat the oven to 350°F. Pour the mac and cheese into a buttered baking dish. Bake uncovered for 20-25 minutes, or until the top is golden and the sauce is bubbling gently. This prevents the sauce from overheating and curdling.

By following these steps, you'll have a creamy, smooth sauce that won't curdle during baking, ensuring your Southern baked mac and cheese is as perfect as it can be.

How to get the crispiest breadcrumb topping every time

The secret to a perfectly crispy topping is all in the preparation. Here's how to nail it every single time:

Step 1: Make the topping

Mix panko breadcrumbs with a little melted butter, garlic powder, and a pinch of paprika for color. The butter helps the crumbs crisp up and adds flavor.

Step 2: Pre-bake the topping

Sprinkle the seasoned breadcrumbs over the mac and cheese before baking. This allows them to toast evenly and prevents them from burning while the pasta finishes cooking.

Step 3: Finish under the broiler

Once the mac and cheese is baked and the sauce is bubbling, switch the oven to broil for 2-3 minutes. This crisps the topping without overcooking the pasta. Watch closely to prevent burning.

These three simple steps ensure your Southern baked mac and cheese has a perfectly crispy, golden topping every single time.

Make-ahead and storage tips for baked mac and cheese

Here's how to prep ahead and store your Southern baked mac and cheese so it stays creamy and delicious:

Make-Ahead Tips

• Make the sauce up to 2 days ahead and refrigerate. Reheat gently with a splash of milk to loosen it up before combining with pasta.
• Undercook the pasta by 2 minutes since it will finish in the oven. This prevents mushy pasta when reheating.
• Assemble the dish up to 24 hours ahead and refrigerate. Add 5-10 minutes to the baking time if chilled.

Storage and Reheating

• Leftovers keep 3-4 days in the fridge. Reheat with a splash of milk in the oven at 350°F for 10-15 minutes to restore creaminess.
• Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat as above.
• Never reheat in the microwave—it'll turn grainy. Use the oven or stovetop with extra milk to restore creaminess.

These tips ensure your Southern baked mac and cheese stays creamy and delicious even when made ahead or stored for later.

What to serve with Southern baked mac and cheese

Southern baked mac and cheese is rich and filling, so pairing it with the right sides and mains can turn it into a complete meal. Here's what works best:

Perfect Pairings

• BBQ ribs or pulled pork – the smoky flavor balances the richness of the mac and cheese
• Collard greens or mustard greens – the slight bitterness cuts through the creaminess
• Cornbread or hush puppies – the sweetness complements the savory cheese sauce
• Pickled okra or chow-chow – the acidity brightens the palate

What NOT to serve with it

• More cheesy or creamy dishes – too much of a good thing
• Heavy desserts like cheesecake – will make the meal too rich
• Spicy foods – can clash with the subtle heat from the paprika in the breadcrumb topping

These pairings ensure your Southern baked mac and cheese is the star of the meal without overwhelming the palate or leaving your guests feeling too full to enjoy every bite.