Easy Southern Baked Macaroni and Cheese is the kind of dish you make when you want people to feel cared for before they even sit down. Maybe you’re hosting on a busy weeknight or bringing a pan to a family get-together and you want it to taste like it cooked all afternoon without the fuss. This version is creamy, rich, and a little nostalgic, with a custard-style base that holds everything together in that classic soul food way. No fancy tricks, just the right cheeses, the right texture on the pasta, and a golden baked top that crackles ever so slightly. If that sounds like comfort in a dish, we’re on the same page.
A little History behind Soul Food Mac
When I think of baked mac at the holidays or Sunday suppers, I think of a casserole dish coming out of the oven like a warm hug. Soul food mac has roots in Southern home cooking, where families made it as a centerpiece for celebrations. It’s different from a stovetop version. The Southern way often uses eggs and evaporated milk for a custard-like base that sets as it bakes, so you get tidy slices with creamy, melty layers inside. That style travels from grandma’s kitchen to church potlucks to the next generation, with each cook adding their own touch.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Southern Baked Macaroni and Cheese was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Southern Baked Macaroni and Cheese is the kind of dish you make when you want people to feel cared for before they even sit down.…
There are lots of ways to do it right, so if you’re a baked mac superfan, you might also enjoy this spin on a creamy baked mac and cheese casserole that leans extra saucy. But today, we’re keeping it classic and cozy.
Ingredients Needed
Here’s what you’ll need for a 9×13 pan that serves a hungry crowd. I go with blocks of cheese and shred them myself because it melts smoother. Pre-shredded is convenient but often has a coating that keeps it from getting as creamy.
- 1 pound elbow macaroni or similar small pasta
- 6 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 can (12 ounces) evaporated milk
- 2 large eggs, room temperature and lightly beaten
- 12 ounces sharp cheddar, freshly shredded
- 8 ounces Colby Jack or Monterey Jack, freshly shredded
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika for topping, optional
Serve it with a crisp side salad or a warm basket of cheddar cheese muffins and watch the plates come back clean.
How to Make Southern Baked Macaroni and Cheese
Cheese Choices That Melt Right
Freshly shredded sharp cheddar gives you that bold flavor, while Colby Jack melts soft and creamy. A little cream cheese adds a plush texture so every bite feels luxurious. You’ll mix some into the sauce and save a handful of cheddar for the top so it bakes up bubbly with a lightly crisped edge.
Step-by-Step
- Heat the oven. Preheat to 350 degrees F. Grease a 9×13 baking dish.
- Cook the pasta. Boil in well-salted water until just shy of al dente, usually 1 to 2 minutes less than the package says. Drain and set aside.
- Make a quick roux. In a large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook 1 minute until smooth and foamy.
- Add the dairy. Slowly whisk in warm whole milk and then the evaporated milk. Keep whisking until the sauce is smooth and slightly thick.
- Season it up. Stir in salt, pepper, dry mustard, garlic powder, and onion powder. Add cream cheese and whisk until it disappears into the sauce.
- Temper the eggs. Beat eggs in a small bowl. Ladle in a little hot sauce, whisk, then pour the mixture back into the pot while whisking. This keeps the eggs from scrambling.
- Cheese time. Off the heat, stir in sour cream, then fold in most of the shredded cheddar and Colby Jack until melty. Keep a cup of cheddar for topping.
- Combine. Add pasta to the sauce and fold gently. The mixture should be cozy and well coated.
- Assemble and bake. Pour into the pan. Sprinkle with the remaining cheddar, dot with the last 2 tablespoons of butter, and finish with a light dusting of smoked paprika. Bake 25 to 35 minutes until bubbling around the edges and golden on top.
- Let it rest. This is key. Rest 10 to 15 minutes so it sets into creamy, sliceable layers.
Want a smoky, tangy twist for your next cookout? Try pairing this with a pan of pulled pork BBQ mac and cheese for a fun two-mac spread that hits different cravings.
My aunt always said the secret is to undercook the pasta a bit and let the oven finish the job. The result never fails, and the leftovers reheat like a dream.
Recipe Variations
Fun Add-Ins and Flavor Swaps
If you’re feeling playful, you can lean into spice with diced jalapeños or a pinch of cayenne. For a little smoke, fold in crumbled cooked bacon. Love a deeper cheddar flavor? Swap half the Colby Jack for extra sharp cheddar or white cheddar. Gouda or fontina is also lovely for a silkier melt.
Want to sneak in veggies? Stir in small roasted broccoli florets or peas. They add pops of color and a touch of sweetness. If you have leftover chicken or ham, folding in a cup or two makes this a full meal.
Craving a full comfort-food lineup for game day or cold nights? Add a hearty side like this ground beef and potatoes casserole and you’ve got a table that says dig in.
Tips and Tricks
Warm the milk. Adding warm milk to the roux keeps the sauce silky and prevents lumps. If you forget, heat it gently in the microwave first.
Shred your own cheese. It really makes a difference in melt and flavor. The anti-caking powder on bagged cheese can make sauces grainy.
Do not overcook the pasta. It will continue to cook in the oven. Pull it early so the final dish stays perfectly tender, not mushy.
Season in layers. Season the sauce to taste before you add pasta. The pasta softens flavors, so a good base is important.
Let it rest. That short rest after baking helps the custard set. It is the difference between runny and sliceable.
Make-ahead tip. Assemble up to a day ahead, cover, and chill. When ready to bake, let it sit at room temp 20 minutes, then bake until hot and bubbly. If it was very cold, you might need an extra 5 to 10 minutes.
Freezing and reheating. Freeze in portions for quick lunches. Reheat covered at 300 degrees F with a splash of milk until warmed through. The texture stays surprisingly creamy.
By the way, if you want a dessert that matches the cozy vibe, these easy baked churro bites are a sweet way to finish the meal without fuss.
Common Questions
Q: Can I skip the eggs?
A: Yes. It will be saucier and less sliceable, more like a stovetop mac baked in the oven. Still delicious, just a different texture.
Q: Can I use all milk instead of evaporated milk?
A: You can, but evaporated milk adds body and a classic flavor. If you use all milk, lean toward whole milk and keep the cream cheese for richness.
Q: What is the best pasta shape?
A: Elbows are traditional, but shells or cavatappi hold sauce really well. Choose a shape with curves or ridges.
Q: Why did my sauce turn grainy?
A: Usually it’s pre-shredded cheese or overheating after adding cheese. Take the pot off the heat before stirring in cheese and use fresh-shredded blocks.
Q: How can I add spice without overpowering it?
A: A pinch of cayenne, a dash of hot sauce, or pepper jack for part of the cheese blend. Start small and taste as you go.
The Joy of Serving Up a Pan
If you made it this far, you’re probably already picturing the first scoop. This Easy Southern Baked Macaroni and Cheese comes out bubbling and golden with creamy layers that never feel heavy. It hits that sweet spot between saucy and set, which is exactly what I want when I bring a pan to the table. If you want more inspiration, I love the take from Southern Baked Macaroni and Cheese – The Hungry Bluebird and the holiday classic vibe over at Southern Baked Mac and Cheese.
Now it’s your turn to bake a batch and make it your own. Don’t be shy with the cheese, give it that rest time, and share it with people you love. Easy Southern Baked Macaroni and Cheese has a way of turning an ordinary day into a small celebration. Save a square for lunch tomorrow if you can. 
Southern Baked Macaroni and Cheese
Ingredients
Method
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Boil the pasta in well-salted water until just shy of al dente, usually 1 to 2 minutes less than package instructions. Drain and set aside.
- In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute until smooth and foamy.
- Slowly whisk in warm whole milk and then evaporated milk. Whisk until the sauce is smooth and slightly thick.
- Stir in salt, pepper, dry mustard, garlic powder, and onion powder. Add cream cheese and whisk until it is fully incorporated.
- Beat the eggs in a small bowl. Ladle in a little hot sauce, whisk it together, then pour back into the pot while whisking to prevent scrambling.
- Remove from heat. Stir in sour cream, then fold in most of the shredded cheddar and Colby Jack until melted. Reserve a cup of cheddar for topping.
- Fold the pasta into the cheese sauce until well coated.
- Pour the pasta mixture into the greased pan. Sprinkle with reserved cheddar, dot with remaining butter, and lightly dust with smoked paprika.
- Bake for 25 to 35 minutes until bubbling around the edges and golden on top.
- Let the dish rest for 10 to 15 minutes before serving to allow it to set.
