Best Southern Baked Mac and Cheese Recipe

This southern baked mac and cheese recipe uses a five-cheese blend and egg custard base for a rich sliceable casserole. Boil elbow macaroni 2-3 minutes short of al dente then layer it with sharp cheddar Monterey Jack and cream cheese in a buttered 9x13 dish. Whisk eggs with evaporated milk heavy cream sour cream and seasonings then pour over the layers. Bake covered at 375F for 30-35 minutes then uncovered 10-15 more minutes until the top is golden and the custard is set. Rest 10 minutes before serving.

Gather your ingredients for this Southern baked mac and cheese recipe

Build this classic soul food dish with simple staples. Grab these items before you start.

Pantry and dairy basics

• 1 lb elbow macaroni
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup whole milk or evaporated milk
• 1/2 cup heavy cream
• 1/2 cup sour cream

The cheese blend

A mix of cheeses creates the best flavor and texture.

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper

Use full-fat dairy for the richest results. Whole milk and heavy cream create the signature custard base that sets this southern baked mac and cheese apart from boxed versions. Keep eggs at room temperature so they blend easier into your milk mixture. Grab a 9x13 baking dish and you are ready to cook.

Boil the elbow macaroni until al dente

Properly cooked pasta is the foundation of great baked mac and cheese. Overcooked noodles turn mushy in the oven. Aim for al dente—firm to the bite.

Water and salt ratio

Use a large pot. Fill with 4-6 quarts of water per pound of pasta. Generously salt the water. It should taste like the sea. This seasons the pasta from the inside out.

Cooking time and testing

Bring water to a rolling boil. Add pasta and stir immediately. Cook for 2-3 minutes less than the package directs for "al dente." Start checking early.

Bite into a piece. It should have a thin white core and offer slight resistance.

Drain and stop the cooking

Drain immediately in a colander. Do not rinse. The starch helps the cheese sauce cling. Toss with 1 tbsp butter or oil to prevent sticking. Residual heat will continue cooking the pasta. This is intentional. The noodles will finish in the oven.

Properly boiled macaroni holds its shape. It soaks up the rich custard without disintegrating. This step is non-negotiable for a southern baked mac and cheese with distinct, tender noodles. Skip the oil if adding directly to a cheesy sauce. The fat can create a barrier. Just drain well and proceed.

Whisk together the egg and milk custard base

The custard base sets southern baked mac and cheese apart from standard recipes. This egg and milk mixture creates a rich, silky sauce that bakes into a sliceable casserole. No roux required.

Combine the dairy and eggs

In a large mixing bowl, crack two large eggs. Add the dairy. Whisk vigorously until smooth.

• 2 large eggs
• 1 cup evaporated milk or whole milk
• 1/2 cup heavy cream
• 1/2 cup sour cream

Add the seasonings

Seasonings bring depth to the custard. Whisk these dry spices directly into the wet mixture.

Mix until smooth

Ensure all ingredients sit at room temperature. Cold dairy makes eggs clump. Whisk for 60 seconds. The custard must be uniform. No streaks of yolk or sour cream should remain.

Pour this liquid over your assembled noodles and cheese. During the bake, the eggs set and bind the pasta. This creates the signature texture of classic soul food mac and cheese.

Layer the pasta and cheese in your baking dish

Coat a 9x13 baking dish with butter. This prevents sticking and adds flavor.

Build the layers

Construct the dish like a lasagna. This guarantees cheese in every single bite.

• Spread the first half of the noodles evenly across the bottom.
• Sprinkle the middle cheese layer directly on the pasta.
• Add the rest of the noodles on top of the cheese.
• Cut remaining butter into small pieces. Dot over the top noodles.

Pour the custard and add topping

Pour the prepared egg and milk mixture over the entire dish. Let it seep down into the layers. Do not stir. The custard binds everything together as it bakes.

Cover the top completely with the remaining Colby-Jack and mild cheddar. Ensure no noodles are exposed. This prevents them from drying out during the bake.

Cover the baking dish tightly with aluminum foil. Place the dish on a sheet pan to catch any bubbling spills. Your southern baked mac and cheese is ready for the oven.

Bake the mac and cheese until golden and bubbly

Set your oven to 375 degrees Fahrenheit.

Covered bake phase

Place the foil-covered dish on the center rack. Bake for 30 to 35 minutes. The custard needs this time to set. The cheese melts into the pasta. You should see slight bubbling around the edges.

Uncovered bake phase

Remove the foil carefully. Steam will escape. Keep your face away. Return the dish to the oven uncovered for another 10 to 15 minutes. This browns the top cheese layer.

Optional broil for extra crust

Want a darker crust. Switch to broil for 2 to 3 minutes. Watch it constantly. Broil goes from golden to burnt in seconds. Pull it out when the cheese gets crispy spots.

Check for doneness by inserting a knife in the center. It should come out clean with no liquid running off. The interior stays creamy while the structure holds firm.

Serve this southern baked mac and cheese hot. Leftovers reheat well the next day. Cover and refrigerate within two hours. It keeps for up to four days.