Authentic Southern Baked Mac and Cheese Recipe

Southern baked mac and cheese is a rich, creamy, and indulgent dish that stands out for its use of a blend of cheeses and a roux-based sauce. The article explains what makes this version unique, lists the exact ingredients, and provides step-by-step instructions for making it, including pro tips for the creamiest results. It also covers how to store and reheat leftovers to keep the dish creamy and delicious.

What Makes Southern Baked Mac and Cheese Different?

Southern baked mac and cheese is a dish that stands out from other mac and cheese recipes because of its rich, creamy texture and the use of specific ingredients that give it a unique flavor. Unlike other versions, this recipe uses a combination of sharp cheddar, mozzarella, and cream cheese to create a rich and creamy sauce that is baked until golden and bubbly. The key to making the best Southern baked mac and cheese is in the preparation of the roux and the quality of the cheese used. The roux is made with butter and flour, and the cheese is added gradually to ensure it melts smoothly without clumping. The pasta is cooked until al dente, then mixed with the cheese sauce and baked until the top is golden and crispy. This Southern baked mac and cheese is perfect for holidays, family dinners, or any time you want to serve a rich and creamy side dish that will have everyone asking for seconds.

Ingredients for the Best Southern Baked Mac and Cheese

The key to making the best Southern baked mac and cheese is using the right ingredients. Here's what you'll need to make the best Southern baked mac and cheese:

• 1 pound of elbow macaroni or cavatappi pasta
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gouda cheese
• 1/2 cup grated Swiss cheese
• 1/2 cup grated Colby cheese
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup grated Colby Jack cheese
• 1/2 cup grated Pepper Jack cheese
• 1/2 cup grated Gouda cheese
• 1/2 cup grated Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiago cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 cup grated Asiaggio cheese

Step-by-Step Instructions for Southern Baked Mac and Cheese

Follow these step-by-step instructions to make the best Southern baked mac and cheese. This recipe is the real deal, the kind of baked mac and cheese that you would find in the South.

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 350°F (175°C). While the oven is heating, grease a 9x13 inch baking dish with butter or non-stick spray. This will prevent the mac and cheese from sticking to the dish and make it easier to serve.

Step 2: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside. The pasta will finish cooking in the oven, so it's okay if it's slightly underdone at this point.

Step 3: Make the cheese sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to create a roux. Gradually whisk in the milk and cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens. Add the cheese and stir until melted and smooth.

Step 4: Combine the pasta and sauce

Add the cooked pasta to the cheese sauce and stir to combine. Make sure the pasta is evenly coated with the sauce. Pour the mixture into the prepared baking dish and spread it out evenly.

Step 5: Add the topping

Sprinkle the remaining cheese over the top of the mac and cheese. This will create a golden, crispy crust when baked. You can also add breadcrumbs or crushed crackers for extra crunch.

Step 6: Bake the mac and cheese

Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. The exact time will depend on your oven and the size of the dish. You want the top to be golden and the cheese to be melted and bubbly.

Step 7: Let it rest and serve

Let the baked mac and cheese rest for 5-10 minutes before serving. This will allow the sauce to thicken and the flavors to meld. Serve hot and enjoy the creamy, cheesy goodness of this Southern classic.

Pro Tips for the Creamiest Southern Mac and Cheese

Here are some pro tips to ensure your Southern baked mac and cheese turns out perfectly every time:

• Use a blend of cheeses for the best flavor and texture. A mix of sharp cheddar, mozzarella, and a touch of cream cheese creates a rich and creamy sauce that will have everyone asking for seconds.
• Don't overcook the pasta. It will continue to cook in the oven, so err on the side of undercooking it slightly when you boil it.
• Make the cheese sauce first, then cook the pasta. This way the sauce is ready and the pasta doesn't sit around getting cold and clumpy while you make the sauce.
• Grate your own cheese. Pre-shredded cheese contains additives that prevent it from melting smoothly, which can make your sauce grainy.
• Season the sauce well. Southern baked mac and cheese is all about bold flavor, so don't be shy with the salt, pepper, and a dash of cayenne or paprika for a little kick.
• Top with extra cheese and breadcrumbs for a crunchy topping that adds texture contrast to the creamy pasta.
• Let the baked mac and cheese rest for 10 minutes before serving. This allows the sauce to thicken and the flavors to meld together.
• Make ahead tip: You can assemble the dish up to this point and refrigerate it until you're ready to bake it. Just add 10-15 minutes to the baking time if it's coming straight from the fridge.

How to Store and Reheat Southern Baked Mac and Cheese

Here's how to store and reheat your Southern baked mac and cheese so it stays creamy and delicious. The key is to prevent the pasta from drying out and the sauce from breaking or becoming grainy.

Storing Southern Baked Mac and Cheese

• Let the mac and cheese cool to room temperature before storing. This prevents condensation from forming in the storage container, which can make the pasta soggy.
• Store in an airtight container in the refrigerator for up to 5 days. The cheese sauce may separate a little, but it will still be safe to eat.
• For longer storage, you can freeze it. Portion it out into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Southern Baked Mac and Cheese

• To reheat in the oven, preheat to 350°F. Add a splash of milk or cream to the mac and cheese and cover with foil. Bake for 15-20 minutes until heated through. This keeps it from drying out.
• To reheat in the microwave, add a splash of milk or cream and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until hot and creamy again.
• To reheat on the stovetop, add a splash of milk or cream and heat over low heat, stirring constantly until hot and creamy. This method gives you the most control over the final texture.

Pro tip: If the sauce has broken or become grainy, you can add a splash of milk or cream and whisk it back together. A little extra cheese can also help smooth it out again. The key is to add moisture back into the dish and heat it gently so the cheese doesn't separate.