Southern Baked Mac and Cheese

This Southern baked mac and cheese completely changed my understanding of what mac and cheese could be. The creamy, extra-saucy base loaded with five different cheeses and that top crispy layer is cheese heaven. After years of regular stovetop versions, this was the recipe I brought to a family reunion and watched grown adults fight over the last scoop. Now it is my signature dish for potlucks and celebrations.

My husband’s grandmother, with seventy years of mac and cheese experience, took one bite and said it was better than hers. That is the only time she ever admitted such a thing, and now she requests it instead of making her own. For our family, this recipe is legendary.

Ingredients

• Medium cheddar: freshly shredded for the classic signature mac and cheese taste choose a block cheese for best melt
• Colby Jack and mozzarella: both freshly shredded for stretch and creamy texture Colby Jack melts beautifully and mozzarella gives that gooey pull
• Sharp cheddar and white cheddar: for depth and tang sharp varieties stand up to the cream and add balance
• Cream cheese: at room temperature for creaminess and a silky finish use the brick style for best consistency
• Heavy cream and half-and-half: to create a richer more luxurious sauce use top-quality dairy for the fullest flavor
• Pasta elbows or similar shape: just undercooked to hold sauce and finish baking in the oven pick a sturdy brand to prevent mushiness
• Butter: for starting the sauce and tossing the pasta buy unsalted so you can control the saltiness
• Minced garlic: for aromatic depth always use fresh for the brightest flavor
• Flour: to form the roux and thicken the cheese base unbleached all-purpose is best
• Reserved pasta water: helps marry everything together take water from just-cooked pasta for the best starch content
• Seasonings such as mustard powder paprika and onion powder: to lift the flavor avoid old spices and buy from a store with high product turnover

Instructions

Getting Your Setup Ready:

Shred all cheese by hand and set aside one cup each of medium cheddar Colby Jack and mozzarella for topping. Preheat your oven to four hundred twenty five degrees and prep a nine by thirteen casserole dish. Bring a large pot of salted water to a rolling boil and cook pasta just shy of al dente so it stays firm after baking. Drain pasta and reserve some cooking water. Set cooked pasta aside.

Creating The Sauce Base:

Melt five tablespoons of butter in a wide skillet over medium high heat. Gently sauté minced garlic for about one minute until fragrant. Add flour and whisk constantly as it cooks to golden brown creating the roux. Add reserved pasta water then pour in heavy cream and half-and-half in a thin stream all while whisking to keep things lump free.

The Cheese Magic:

Lower heat to the lowest setting. Begin adding cheese blend one handful at a time whisking and melting each addition fully before the next. This slow bur creamy process is key to a silky sauce. Whisk in cream cheese in small pieces allowing it to melt and disappear. Blend in all seasonings stirring until the sauce is glossy and uniform.

Assembly And Baking:

Add two tablespoons of butter to the cooked pasta and tumble it together in the casserole dish. Pour the hot cheese sauce evenly over the pasta and gently mix so every piece is coated. Sprinkle the reserved cheese trio quietly over the top for the ultimate bake. Bake uncovered for ten minutes then set oven to broil and carefully watch five minutes more until the top is bubbling and golden perfection.

I learned the hard way that pre-shredded cheese will not give the right results. When I used it the first time my sauce turned gritty and disappointing. From then on I always take the time to shred it myself for a sauce that is ultra creamy and silky.

Perfect Serving Ideas

This Southern baked mac and cheese makes the perfect main or side for any meal that needs a crowd-pleaser. It is especially good with barbecued meats or crispy fried chicken. Pair with a crisp salad to balance that creamy richness and enjoy with a glass of sweet tea or your favorite cold beverage.

Making It Different

You can add cooked bacon or diced ham for a salty kick or stir in steamed broccoli or roasted peppers for a veggie upgrade. For a fancier spin fold in chunks of lobster or top with jalapeños for a gentle heat. The sauce base welcomes most add-ins without losing its character.

Make-Ahead Tips

You can prep the whole recipe right up to the baking step and cover to refrigerate overnight. When baking directly from the fridge add fifteen minutes more to ensure it is bubbling and hot throughout. The flavors develop beautifully with a rest so it is a winning make-ahead option for events.

Success Stories

Room temperature cheese and dairy melt much faster and create a smoother texture. Use a big skillet for the sauce so you can whisk without sloshing or burning. Letting the pasta rest for five to ten minutes after baking helps it set for perfect scoops.

This Southern baked mac and cheese is more than just food on the table. It is a celebration of family and memory each time I make it. Every bite reminds me why I return to this recipe over and over again.

Your Recipe Questions Answered

→ Why use five different cheeses?

Blend of sharp, creamy, and stretchy varieties deepens flavor and creates perfect texture in every bite.

→ Can I prepare this in advance?

Yes! Assemble and refrigerate overnight. Add 10–15 extra minutes to bake time if cold from the fridge.

→ What if I only have three types of cheese?

Using at least three keeps great flavor. Try to avoid pre-shredded cheese for smooth melting.

→ How do I keep the sauce creamy?

Add cheese slowly on low heat, use room temperature ingredients, and keep whisking to avoid splitting.

→ Is it possible to freeze leftovers?

Freeze up to three months. Reheat in the oven with a splash of milk for best creamy consistency.