Baked Mac and Cheese Southern Style Recipe - Cheesy Perfection

This baked mac and cheese southern style recipe uses real shredded cheese eggs and evaporated milk to create a classic custard-based casserole. Cook elbow pasta one minute short of al dente. Make a cheese sauce with butter flour and milks then temper eggs into the mixture. Layer pasta and cheese in a 9x13 dish. Bake at 350°F covered for 20 minutes then uncovered for 20-25 minutes until golden. Rest 15 minutes before serving for best results.

Gather your ingredients for authentic southern baked mac and cheese

A true southern baked mac and cheese needs specific ingredients. Skip the boxed stuff. Use real cheese blocks you shred yourself. Pre-shredded cheese has coatings that prevent smooth melting.

The Essentials

• 1 lb elbow macaroni
• 16 oz sharp cheddar cheese block
• 8 oz mild cheddar cheese block
• 8 oz Colby or Monterey Jack cheese
• 4 oz Velveeta or American cheese
• 12 oz evaporated milk
• 1/2 cup whole milk or heavy cream
• 3 large eggs
• 1/2 cup unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dry mustard or 1 tbsp prepared mustard
• 1/2 tsp smoked paprika for topping

Optional Add-ins

• 4 oz cream cheese for extra richness
• 1/4 cup sour cream for tang
• 1/2 tsp garlic powder
• Hot sauce to taste

Equipment Needed

• Large pot for boiling pasta
• 9x13 baking dish
• Large mixing bowl
• Cheese grater
• Whisk
• Aluminum foil

The eggs set this soul food mac and cheese apart from stove-top versions. They create a firm custard that holds its shape when served. Do not skip the eggs.

Cook the pasta and prepare the cheese sauce mixture

Boil a large pot of salted water. Cook the elbow macaroni 1 minute short of al dente. The pasta will finish cooking in the oven. Overcooked noodles turn mushy after baking.

Pasta Cooking Tips

• Use heavily salted water like seawater
• Do not add oil to the water
• Drain well but do not rinse
• Set aside and toss with a small amount of butter to prevent sticking

Making the Cheese Sauce

Melt butter in a large saucepan over medium heat. Whisk in the flour and cook 1 minute to remove raw taste. Slowly pour in evaporated milk and whole milk while whisking constantly.

Bring the mixture to a gentle simmer. Stir until it thickens enough to coat the back of a spoon. Remove from heat immediately.

Adding Cheese and Eggs

• Temper the eggs first: whisk eggs with a small amount of warm milk mixture
• Stir tempered eggs back into the saucepan
• Add shredded cheddar and Colby in handfuls
• Stir until each handful melts before adding more
• Add Velveeta last for extra creaminess
• Season with salt pepper mustard and paprika

Fold the cooked pasta into the cheese sauce. Mix until every noodle is coated evenly. The mixture should look wet and loose. It will thicken as it bakes. Check out this best southern baked mac and cheese recipe for more sauce details.

Assemble and bake your southern style mac and cheese to golden perfection

Preheat oven to 350°F. Grease a 9x13 baking dish with butter. Pour the pasta and cheese sauce mixture into the dish. Spread it out evenly with a spatula.

Layering for Maximum Flavor

• Add half the pasta mixture to the dish
• Layer handfuls of sharp cheddar over the first half
• Add remaining pasta mixture
• Top with more shredded cheese and thin slices of butter
• Sprinkle smoked paprika over the top layer

Baking Instructions

Cover the dish tightly with aluminum foil. This traps steam and helps the egg custard set properly. Bake for 20 minutes covered.

Remove the foil. Continue baking uncovered for 20-25 more minutes. The top should turn golden brown and the edges should bubble. The center needs to be set not jiggly.

For a crispy cheese crust turn on the broiler for the last 2-3 minutes. Watch it constantly. Broilers burn food fast. Remove when the top has dark golden spots.

Let the mac and cheese rest for 15 minutes before cutting. This allows the custard to finish setting and makes serving easier. The dish will stay hot during this time. Follow this baked mac and cheese southern recipe technique for perfect results every time.

Tips for the best results with your baked mac and cheese southern style recipe

Cheese selection matters

Always shred cheese from a block.

Pre-shredded bags contain cellulose.

Cellulose prevents smooth melting and creates a grainy sauce.

Use a blend of sharp cheddar Monterey Jack and Velveeta for the best texture.

Freeze cheese blocks for 15 minutes before grating to make the job easier.

Find more ideas in this 3 cheese mac and cheese recipe.

Perfect pasta texture

Boil elbows exactly one minute less than package instructions.

The noodles absorb the custard mixture while baking in the oven.

Overcooked pasta turns to mush and ruins the dish.

Drain noodles well.

Toss hot pasta with a pat of butter to stop sticking.

Do not rinse the pasta after draining.

The starch helps the sauce stick to the noodles.

Common mistakes to avoid

Make ahead instructions

Assemble the entire casserole the night before your event.

Cover tightly with foil and store in the fridge.

Add ten extra minutes to the covered baking time if baking straight from the fridge.

Mastering these steps guarantees your baked mac and cheese southern style recipe turns out creamy thick and full of flavor every single time.

Check out this Southern Living mac and cheese recipe for more southern cooking tips.