Southern Baked Macaroni and Cheese

Southern Baked Macaroni And Cheese

There’s something so comforting about a pan of Southern baked mac and cheese rich, custardy, and full of real, melty cheese. It’s the kind of dish that feels like a warm hug on the table. Let me guide you through a version that’s simple, soulful, and always a crowd-pleaser.

Ingredients

  • 8 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Colby Jack or Monterey Jack
  • 2 cups whole milk
  • 1 cup evaporated milk
  • 2 large eggs
  • 4 tbsp butter, melted
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional, for color)
  • Optional swap: Use half smoked cheddar for a deeper Southern flavor

Steps

  1. Cook the pasta. Boil the macaroni until just shy of al dente it will finish in the oven. Drain and set aside.
  2. Whisk the custard base. In a bowl, mix the milk, evaporated milk, eggs, melted butter, salt, pepper, and paprika. Don’t worry if it looks thin it thickens beautifully as it bakes.
  3. Layer the goodness. Add the macaroni to a greased baking dish. Sprinkle in the cheeses and gently toss to distribute.
  4. Pour the custard mixture over the pasta. Give it a light stir so every noodle gets coated.
  5. Top with extra cheese. A generous layer makes that irresistible golden crust.
  6. Bake at 350°F for 35–40 minutes, or until set in the center and lightly browned on top.
  7. Rest before serving. Let it sit for 10 minutes so it cuts cleanly and the flavors settle.

Chef’s Tips

  • Don’t skip the rest time. It helps the custard firm up and keeps your serving from falling apart.
  • Freshly shredded cheese melts smoother. Pre-shredded works, but fresh really gives that silky texture.
  • For extra creaminess: Stir in 2 oz of softened cream cheese with the hot pasta.

Variations

  • Three-cheese blend: Add Gruyère or smoked Gouda for depth.
  • Spicy Southern: Mix in a pinch of cayenne or diced jalapeños.
  • Soul-food style: Add a sprinkle of crushed butter crackers on top before baking for a tender crunch.

Serving Suggestion

Serve warm with collard greens, fried chicken, or simply on its own when you need a little comfort this dish shines in any setting.