Southern Baked Mac and Cheese (Creamy Holiday Classic)
Southern baked mac and cheese is the side dish everyone looks for first at a holiday dinner. It’s rich, creamy and cheesy, with a golden top and edges that everybody fights over.
What makes it Southern style is the custard-like sauce. A little egg and evaporated milk help it bake up creamy but sliceable, so it holds together on your plate.
Every Thanksgiving I make a big pan of this in my kitchen. It goes fast, so I always wish I had made two.
Why You’ll Love This Southern Baked Mac and Cheese
- Extra creamy. A silky cheese sauce in every bite.
- Three cheeses. Sharp cheddar, Colby Jack and Gruyere.
- Golden top. Bubbly, browned cheese with crispy edges.
- Make ahead. Assemble the day before and bake when ready.
- Feeds a crowd. A full 9×13 pan for holiday dinners.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Elbow macaroni: Classic, but cavatappi or shells also hold sauce well.
- Cheese: Shred your own. Bagged cheese has anti-caking powder that can make the sauce grainy.
- Milk and evaporated milk: Evaporated milk makes the sauce extra smooth and stable.
- Eggs: The Southern secret. They help it set into creamy, sliceable squares.
- Seasonings: Dry mustard, smoked paprika, garlic powder, salt and pepper.
How to Make Southern Baked Mac and Cheese
- Prep. Heat the oven to 350°F (175°C), butter a 9×13 dish and shred the cheese.
- Cook the pasta. Boil it 2 minutes less than the package says and drain.
- Make the sauce. Cook butter and flour, whisk in both milks until thick, then season and melt in the cheese off the heat.
- Add the eggs. Temper the beaten eggs with warm sauce, stir them in, then fold in the pasta.
- Bake. Top with cheese and paprika. Bake 30 to 35 minutes and rest 10 minutes.
My Tips for the Best Baked Mac and Cheese
- Undercook the pasta. It finishes cooking in the oven and won’t turn mushy.
- Take the sauce off the heat before adding cheese so it melts smoothly.
- Temper the eggs slowly so they don’t scramble.
- Let it rest 10 minutes after baking. It sets up and gets even creamier.
Variations to Try
- Crunchy top: Add buttery crushed crackers or panko over the cheese.
- Bacon: Stir in crumbled cooked bacon.
- Spicy: Swap the Colby Jack for pepper jack.
- Cast iron: Bake it in a 12-inch skillet for extra crispy edges.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Add 10 to 15 minutes to the bake time.
- Storage: Refrigerate leftovers up to 4 days, or freeze portions up to 2 months.
- Reheating: Add a splash of milk, cover with foil and warm at 350°F (175°C) for about 20 minutes.
What to Serve With It
This mac and cheese is perfect next to a holiday ham or turkey. Try it with my Honey Garlic Glazed Christmas Ham and a pan of Roasted Brussels Sprouts With Balsamic and Bacon for a balanced holiday plate.
Frequently Asked Questions
Why is my mac and cheese grainy? Pre-shredded cheese or overheating can cause it. Shred your own and add it off the heat.
Do I have to use eggs? No. Without eggs it’s looser and saucier. The eggs give the classic Southern, sliceable texture.
What are the best cheeses for baked mac and cheese? A sharp cheddar for flavor plus a good melting cheese like Colby Jack, Monterey Jack or Gruyere.
Can I halve the recipe? Yes. Use 1 egg and bake in an 8×8 dish for about 25 to 30 minutes.
One Last Thing
I hope this Southern baked mac and cheese becomes the star of your holiday table. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving sides board on Pinterest!
Southern Baked Mac and Cheese
Ingredients
Pasta:
- 1 lb elbow macaroni
- 1 tbsp salt for the pasta water
Cheese sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk warmed
- 1 can (12 oz) evaporated milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dry mustard
- 1/2 tsp smoked paprika plus more for the top
- 1/2 tsp garlic powder
- 2 large eggs beaten
Cheese:
- 16 oz sharp cheddar cheese freshly shredded, divided
- 8 oz Colby Jack cheese freshly shredded
- 4 oz Gruyere or mozzarella freshly shredded
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish. Mix the cheeses in a bowl and set aside 1 1/2 cups for the top.
- Cook the macaroni in well-salted boiling water for 2 minutes less than the package says. Drain and set aside.
- Melt the butter in a large pot over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the milk and evaporated milk. Cook, whisking, until thick enough to coat a spoon, 5 to 6 minutes. Stir in the salt, pepper, mustard, paprika and garlic powder.
- Take the pot off the heat. Stir in the cheese (except the 1 1/2 cups for the top) a handful at a time until smooth.
- Whisk about 1/2 cup of the warm sauce into the beaten eggs to temper them, then stir the egg mixture back into the pot. Fold in the macaroni.
- Pour into the baking dish. Top with the reserved cheese and a sprinkle of paprika. Bake uncovered 30 to 35 minutes, until bubbly and golden. Let rest 10 minutes before serving so it sets.
Notes
Storage: Refrigerate leftovers up to 4 days, or freeze baked portions up to 2 months.
Reheat: Add a splash of milk, cover with foil and warm at 350°F (175°C) for 20 minutes, or microwave single portions.
Variations: Add a buttery cracker or panko topping, stir in crumbled bacon, use pepper jack for heat, or bake in a 12-inch cast iron skillet.
